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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

Fat

14g

of which saturates

4.1g

Carbohydrate

11g

of which sugars

0.7g

Proteine

16g

Sale

1.1g

Alcol

0g

Acqua

58g

Colesterolo

48mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

60µg

Vitamina D

0.5µg

Vitamina E

1.7mg

Vitamina C

Trace

Thiamin (B1)

0.14mg

Riboflavin (B2)

0.1mg

Niacin (B3)

5.6mg

Vitamina B6

0.38mg

Vitamina B12

Trace

Folato

9µg

Calcio

62mg

Ferro

0.6mg

Magnesio

22mg

Phosphorus

220mg

Potassio

250mg

Sodio

440mg

Zinco

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These figures come from an older part of the dataset that is no longer updated.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

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente