Tabbouleh with chicken and chives
Pierre Martinet
- Barcode
- 3281780085105
- Quantity
- 300 g
Something off in this translation?
171 kcal
Energy / 100 g
5.5 g
Protein / 100 g
20 g
Carbs / 100 g
7.2 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 171 kcal / 718 kJ |
| Macronutrients | |
|---|---|
| Protein | 5.5 g |
| Carbohydrates | 20 g |
| Fat | 7.2 g |
| Sugars | 3.6 g |
| Fiber | 2.3 g |
| Fats | |
| Saturated fat | 0.8 g |
| Minerals | |
| Sodium | 380 mg |
| Salt | 0.95 g |
| Other | |
| Added sugars | 0 g |
Ingredients
Rehydrated wheat semolina 44% (wheat semolina, water), vegetables (peppers, sweetcorn, tomatoes, cucumbers, onions), seasoned cooked chicken 10% (chicken meat (Origin: France) 8.9%, water, salt, pepper), lemon juice from concentrate, rapeseed oil, dehydrated chives, spices, spirit vinegar, salt, natural flavouring, preservative: potassium sorbate. May contain peanuts, celery, all cereals containing gluten, crustaceans, nuts, sesame seeds, milk, mustard, egg, fish and soya.
Allergens
May contain: Celery, Crustaceans, Eggs, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy
Get this product via the API
curl "https://foodbase.dev/v1/foods/e5b1110c-527d-3a31-b401-b3b82f0bbe40" \
-H "X-API-Key: YOUR_API_KEY"AI analysis
A chilled tabbouleh salad of wheat semolina (44%), vegetables and cooked chicken (10%) with chives, with 171 kcal per 100 g. It has 7.2 g of fat, 20 g of carbohydrates, 5.5 g of protein and 0.95 g of salt per 100 g.
Good points
- Low saturated fat (0.8 g per 100 g)
- Low sugar (3.6 g per 100 g)
- Source of protein (5.5 g per 100 g, 12% of energy)
Allergens
Contains: gluten, crustaceans, eggs, fish, milk, mustard, sesame. May contain: peanuts, soy, nuts, celery.
Processing: Ultra-processed (NOVA 4)
AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.
✓ Up to date — this analysis is current for this product's data.
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL