Chicken Chilli Sausages, Godrej
i Photo: Open Food Facts contributors · CC BY-SA
Prepared meats · United States

Chicken Chilli Sausages

by Godrej · 250g
United States
NUTRI-SCOREACDEBNOVA4
159 kcalper 100 g · 8% of the reference intake
0.5 gof sugars per 100 g
Barcode (EAN-13)8902756170117
GS1 prefix890 · GS1 India
Additives2: E1420, E250
AllergensGluten, SoybeansMay contain: Eggs, Milk
8902756170117

Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories159 kcal8%
Total fat7.9 g10%
Saturated fat2.4 g12%
Total carbohydrate2.8 g1%
Total sugars0.50 g—
Protein18.5 g37%
Sodium0.47 g20%

Open Food Facts, ODbL, record updated August 18, 2023 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Chicken Meat (79.22%), Water, Onion, Soy Protein Products, Salt, Wheat Fiber, Garlic Paste, Ginger Paste, Spices & Condiments (Chilli - 0.36%), Starch ( INS 1420), Texturizer NS 451(i)), Colour Fixative (INS 250). Hergen Advice: Contains Soy and Wheat. May contain Egg, Milk & Nuts.

Allergen: GlutenAllergen: SoybeansMay contain: EggsMay contain: Milk
  • E1420Acetylated starchEmulsifier · Stabilizer · Thickener
  • E250Sodium nitritePreservative

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 3,950 “prepared meats” products sold in the United States
Sugars0.50 g · median 1.8 g
Saturated fat2.4 g · median 3.6 g
Salt1.2 g · median 2.5 g

45% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Prepared meats” →

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

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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