Chicken and Leek Bake
Packaged product Soups and Sauces Schwartz
Chicken and Leek Bake contains 416 kcal per 100 g. A serving, 9 g (9 g) provides about 37 kcal.
Roughly 52% of its calories come from carbohydrates, with 37% from fat and 12% from protein (estimated with general energy factors).
That is more energy than the typical item in soups and sauces on FoodFactly, where the median is 85 kcal per 100 g across 58 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 416 kcal | |
| Total fat L | 16.4 g | 21% |
| Saturated fat L | 9.5 g | 48% |
| Sodium L | 2,500 mg | 109% |
| Total carbohydrates L | 52.1 g | 19% |
| Dietary fiber L | 5.9 g | 21% |
| Total sugars L | 2.1 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 12 g | 24% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 12%
- Carbohydrates 52%
- Fat 37%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein12 gin the top quarter of soups and sauces (median 1.3 g)
- Fiber5.9 gin the top quarter of soups and sauces (median 1.6 g)
- Sugars2.1 gin the lowest quarter of soups and sauces (median 5.4 g)
- Fat16.4 gin the top quarter of soups and sauces (median 2.2 g)
- Saturated fat9.5 gin the top quarter of soups and sauces (median 0.2 g)
- Sodium2,500 mgin the top quarter of soups and sauces (median 433 mg)
- Protein per 100 kcal2.9 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Schwartz
- Barcode
- 5000225012746
- Quantity
- 35g
- Label serving
- 9 g
- Category
- Cooking Sauces
- Packaging
- en:composite-packet
- Nutri-Score
- E as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Modified Starch, Spices (Onion Powder, Yellow Mustard Seed, Garlic Powder, Black Pepper, Mustard Flour), Fat Powder (Sunflower Oil, Lactose (from Milk), Milk Protein), Cheese Powder (from Milk), Natural Flavourings (contains Milk), Lemon Peel Powder (4%), Salt, Cream Powder (3%) (from Milk), Herbs (Marjoram, Parsley), Whey Powder (from Milk), Skimmed Milk Powder, Flavour Enhancer (Disodium 5'-Ribonucleotides).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: SaltSunflower oilWheat flourMilkGarlicOnionCream
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Chicken and Leek Bake?
100 g of Chicken and Leek Bake has 416 kcal. Serving, 9 g (9 g): about 37 kcal.
Is Chicken and Leek Bake high in protein?
Chicken and Leek Bake contains 12 g of protein per 100 g (24% of the 50 g Daily Value), or 1.1 g in serving, 9 g (9 g). About 12% of its calories come from protein. Compared with other soups and sauces, that is among the highest quarter (median 1.3 g).
How many carbs are in Chicken and Leek Bake?
Chicken and Leek Bake has 52.1 g of total carbohydrates per 100 g, including 5.9 g of fiber and 2.1 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Chicken and Leek Bake?
Chicken and Leek Bake contains 16.4 g of fat per 100 g, of which 9.5 g is saturated (48% of the Daily Value).
How much sodium is in Chicken and Leek Bake?
100 g contains 2,500 mg of sodium, 109% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated October 14, 2026. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5000225012746. License: ODbL 1.0 (Open Food Facts). Source record dated October 14, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.