
Smoked Viennas Original
by Rainbow Simply Chicken
South Africa
193 kcalper 100 g · 10% of the reference intake
2,0 gof sugars per 100 g
Barcode (EAN-13)6001407090490
GS1 prefix600 · GS1 South Africa
Additives7: E127, E250, E316…
AllergensChicken
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 193 kcal | 10% |
| Fat | 15,0 g | 21% |
| of which saturates | 10,0 g | 50% |
| Carbohydrate | 4,0 g | 2% |
| of which sugars | 2,0 g | 2% |
| Protein | 11,1 g | 22% |
| Salt | 3,8 g | 63% |
Open Food Facts, ODbL, record updated 3 December 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
Chicken, Water, Vegetable Protein, Starch, Salt, Spices, Flavourings, Smoke Flavouring, Stabiliser (E450, E451, E452), Antioxidant (E316), Preservative (E250), Vegetable Oil (Sunflower), Emulsifier (E471), Curing Agent (E250), Colourant (E127)
Allergen: Chicken
- E127ErythrosineColour
- E250Sodium nitritePreservative
- E316sodium erythorbateAntioxidant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in South Africa
South Africa
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.