Tenders beef bourguignon
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 99 kcal | 5% |
| Fat | 2.9 g | 4% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 3.7 g | 1% |
| of which sugars | 1.6 g | 2% |
| Fibre | 0.90 g | — |
| Protein | 14.0 g | 28% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 1 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Beef (46%) • Silverskin Onions (13%) • Button Mushrooms (13%) • Water • Red Wine • Smoked Bacon (3%) (Pork (87%) • Water • Curing Salt (Salt • Preservative: Sodium Nitrite, Potassium Nitrate) • Antioxidant: E301) • Beef Stock (Water • Beef Bones • Tomato Purée • Onions • Carrots • Seaweed • Shiitake Mushrooms • White Wine Vinegar) • Cornflour • Onions • Sugar • Tomato Paste • Rapeseed Oil • Yeast Extract • Brown Sugar • Unsalted Butter (Milk) • Salt • Caramelised Sugar Syrup • Dried Red Wine • Roasted Garlic Purée • Dried Porcini Mushrooms • Tomato Powder • Dried Vinegar • Dried Garlic • Ground Black Pepper • Dried Caramelised Sugar • Thyme • Concentrated Redcurrant Juice • Flavouring • Cracked Black Pepper • Ground Bay Leaves.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bœufs bourguignons”: 25.0 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.