Jalapeño & Monterey Jack Cheese Fully Cooked Chicken Sausages
Prefix 064 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 200 kcal | 10% |
| Total fat | 12.9 g | 17% |
| Saturated fat | 4.1 g | 21% |
| Total carbohydrate | 1.2 g | 0% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 17.6 g | 35% |
| Sodium | 1.1 g | 46% |
Open Food Facts, ODbL, record updated October 24, 2024 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Mechanically Separated Chicken, Chicken Leg Meat, Chicken Skin, Water, Pasteurized Processed Monterey Jack Cheese [Cultured Milk, Water, Cream, Skim Milk, Sodium Phosphates, Salt, Sorbic Acid (preservative), Enzymes, Cellulose (to prevent caking)], Salt, Spices, Paprika, Modified Food Starch, Dried Green Chillis, Cilantro, Sodium Phosphate, Jalapeno, Dried Green Onion, Sodium Acetate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite, Pork Casing. Contains: MILK
- E200Sorbic acidPreservative
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E316sodium erythorbateAntioxidant
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sausages” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
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