Baked Beans in tomato sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 90 kcal | 5% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 12.8 g | 5% |
| of which sugars | 4.7 g | 5% |
| Fibre | 6.8 g | — |
| Protein | 5.3 g | 11% |
| Salt | 0.47 g | 8% |
Open Food Facts, ODbL, record updated 21 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Haricot Beans (52%), Tomatoes (31%), Water, Sugar, Maize Starch, Sea Salt, Onion Powder, Citric Acid, Malic Acid, Rice Flour, Nutmeg, Garlic Powder, Coriander, Mace, Cassia
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
69% 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.
Climate impact
Reference value for the category “Baked beans in tomato sauce”: 0.74 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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