Mexicain Aux 3 Haricots
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 115 kcal | 6% |
| Fat | 7.6 g | 11% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 24.7 g | 10% |
| of which sugars | 2.6 g | 3% |
| Fibre | 3.1 g | — |
| Protein | 7.0 g | 14% |
| Salt | 0.63 g | 10% |
Open Food Facts, ODbL, record updated 16 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Farine de blé contient Gluten (avec Farine de blé, Carbonate de calcium, Fer, Niacine, Thiamine) Eau · Haricots cornille (9%) · Tomates · Haricots marbrés (7%), Patates douces, Crème aigre (Lait), Fromage monterey jack (Lait) (5%) · Haricots rouges (5%) · Épinards· Oignons rouges · Huile de palme · Huile de colza · Citrons verts · Huile de tournesol · Fécule de maïs · Coriandre. Sucre Paprika déshydraté · Piments déshydratés · Huile d'olive vierge extra · Vinaigre de cidre · Purée de piment rouge · Sel · Poudre à lever : Bicarbonate de soude, E450, Acide malique, Ciboulette, Citrons, Tomates déshydratées· Purée d'ail · Poivrons · Poivre noir moulu · Oignons déshydratés · Persil déshydraté · Correcteur d'acidité : Acide citrique · Ail déshydraté · Colorant : Extrait de paprika.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E160cPaprika extractColour
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
32% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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