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Chicken in crumbs, stuffed with cheese and vegetables, baked

This food is chicken coated in crumbs, stuffed with cheese and vegetables, and baked. The figures describe baked products sold chilled or frozen, with fillings such as cheese and broccoli, chilli, or mushroom. It mainly provides protein, fat and carbohydrate. Per 100g, it contains 16g of protein, 14g of fat, including 4.1g of saturated fat, and 1.1g of salt.

Protein is needed for the growth and repair of body tissues. The salt and saturated fat content are worth noting for people monitoring these in their diet. Recipes and fillings vary between products, so individual pack labels may differ from these figures. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

230 kcal

Energy

963 kJ

Graisse

14g

of which saturates

4.1g

Carbohydrate

11g

of which sugars

0.7g

Protéines

16g

Sel

1.1g

Alcool

0g

Eau

58g

Cholestérol

48mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

60µg

Vitamine D

0.5µg

Vitamine E

1.7mg

Vitamine C

Trace

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.1mg

Niacin (B3)

5.6mg

Vitamine B6

0.38mg

Vitamine B12

Trace

Folate

9µg

Calcium

62mg

Fer

0.6mg

Magnésium

22mg

Phosphorus

220mg

Potassium

250mg

Sodium

440mg

Zinc

0.7mg

Copper

0.04mg

About these figures

Values are per 100g of the food as described (7 samples, 5 brands. Fillings include cheese and broccoli, chilli, and mushroom. 40-53% meat, chilled/frozen). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Nutritional analysis of meat and poultry products, 1994-1995.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine