Lean Ground Beef
Prefix 006 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 | 180 kcal | — |
| Fat | 12.0 g | 16% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 0.00 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 19.0 g | — |
| Sodium | 0.06 g | 3% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
ean Ground Beef hé maigre Sufram Facts tritive je (100 g) ballage (100 g) % Daily Value* % valeur quotidienne* 16% g urés 5 g 28% 0.5 g Glucides 0 g Og 0% es 0 g 0% nes 19 g HANDLING INSTRUCTIONS: COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 160°F (71°C). ENSURE THAT RAW MEAT AND POULTRY PRODUCTS ARE HANDLED AND COOKED PROPERLY. KEEP REFRIGERATED UNTIL READY TO PREPARE KEEP COOKED READY-TO-EAT FOODS SEPARATE FROM RAW FOODS REFRIGERATE LEFTOVERS IMMEDIATELY THOROUGHLY WASH WORKING SURFACES, UTENSILS AND HANDS AFTER TOUCHING RAW MEAT AND POULTRY INSTRUCTIONS DE MANIPULATION: SIEN CURE JUSQU'À UNE TEMPERATURE INTERNE DE 16071 S'ASSURER QUE LES PRODUITS DE VANDE ET DE VOLAILLE CRUES SONT MANIPULES ET CUITS AVEC PRUDENCE. GARDER CE PRODUIT AU FROID JUSQU'AU MOMENT DE LA PREPARATION GARDER LES ALIMENTS CUTS PRETS A MANGER À L'ÉCART DES ALIMENTS CRUS, REFRIGERER IMMEDIATEMENT LES RESTES. BIEN NETTOWER LES SURFACES DE PRÉPARATION ET LES USTENSILES, ET SE LAVER LES MAINS APRES TOUT CONTACT AVEC DE LA VIANDE ET DE LA VOLAILLE CRUES cholestérol 60 mg mg mg 3% 6% 1% 13% e, 15% or more is a lot peu, 15 % ou plus c'est beaucoup 0 61483 00532 Canada 104 U149978
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Beef patties”: 17.5 kg CO₂e per kg of product (closest product in Agribalyse).
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.