Freebird Turkey Sandwich
Prefix 085 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 | 166 kcal | 8% |
| Total fat | 4.7 g | 6% |
| Saturated fat | 2.1 g | 11% |
| Total carbohydrate | 19.1 g | 7% |
| Total sugars | 2.5 g | — |
| Dietary fiber | 0.85 g | 3% |
| Protein | 10.2 g | 20% |
| Sodium | 544.0 g | 23,652% |
Open Food Facts, ODbL, record updated November 25, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Turkey (turkey breast, turkey broth and 2% o flavors, yeast extract, sugar, carrageenan [from seaweed]), Rustic Potato Batard (enriched unbleached wheat flour [wheat flour, ascorbic acid, enzyme, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], potatoes, water, expeller pressed canola and extra virgin olive oil blend, sea salt, yeast), Pickled Red Onions (onions, water, red wine vinegar, apple cider vinegar, cane sugar, salt, calcium chloride), Molly's Chili Cream Cheese (cream cheese [pasteurized cultured milk, cream, sea salt], poblano peppers, chipotles in adobo [water, comato paste, dried chipotle peppers, distilled vinegar, corn oil, less than 2% of odized salt (contains potassium iodate], corn starch, onion powder, gauc powder, spices]), Spring Mix (green leaf, red leaf, tangos, lollo rosa, batavia, oak leaf)
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Turkey sandwiches”: 2.78 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
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
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