Burrito Cheddar Cheese
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 206 kcal | — |
| Fat | 6.5 g | 9% |
| of which saturates | 1.5 g | 7% |
| Carbohydrate | 29.4 g | — |
| of which sugars | 1.2 g | 1% |
| Fibre | 4.1 g | 15% |
| Protein | 7.1 g | — |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Organic pinto beans, organic whole wheat, organic wheat flour, filtered water, organic brown rice, organic tomato puree, cheddar and monterey jack cheeses (pasteurized milk, culture, salt, enzymes, expeller pressed high oleic safflower oil, expeller pressed high oleic sunflower oil, organic onions, organic bell peppers, sea salt, organic sweet rice flour, spices, organic wheat gluten, organic garlic.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Amy's Kitchen Inc.
Open Food Facts, ODbL
Climate impact
Reference value for the category “Burritos”: 8.71 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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.