Chilli con carne
Prefix 935 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 49 kcal | 2% |
| Fat | 1.0 g | 1% |
| of which saturates | 1.0 g | 4% |
| Carbohydrate | 9.4 g | 3% |
| of which sugars | 5.2 g | 6% |
| Protein | 1.1 g | 2% |
| Sodium | 1.1 g | 48% |
Open Food Facts, ODbL, record updated 19 May 2023 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
vegetables [tomato paste, water, onion), water, sugar, salt, thickeners (1422, 415), chilli puree (2%), spices [including chilli (0.2%)] onion powder, garlic powder, food acids (lactic, citric), herb and spice extracts, smoke flavour. best stored in cool, dry conditions at or below 25°c.
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chili con carne”: 19.6 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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