Zum Hauptinhalt springen

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

Fett

14g

of which saturates

4.1g

Carbohydrate

11g

of which sugars

0.7g

Protein

16g

Salz

1.1g

Alkohol

0g

Wasser

58g

Cholesterin

48mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

60µg

Vitamin D

0.5µg

Vitamin E

1.7mg

Vitamin C

Trace

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.1mg

Niacin (B3)

5.6mg

Vitamin B6

0.38mg

Vitamin B12

Trace

Folate

9µg

Kalzium

62mg

Eisen

0.6mg

Magnesium

22mg

Phosphorus

220mg

Kalium

250mg

Natrium

440mg

Zink

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These figures come from an older part of the dataset that is no longer updated.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.

Weiterführende Lektüre und Referenzen

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

Artikelverlauf

Die Informationen auf dieser Seite werden von qualifizierten Klinikern verfasst und begutachtet.
  • 3 Nov 2026 | Neueste Version
  • 3 Nov 2026 | Ursprünglich veröffentlicht