Sauce for chilli con carne
Prefix 400 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 57 kcal | 3% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 10.0 g | 4% |
| of which sugars | 5.1 g | 6% |
| Protein | 1.9 g | 4% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 20 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
tomatoes (62%), peppers (6,6%), red kidney beans (6,1%), onions, lemon juice, pinto beans (4,6%), sugar, cornflour, tomato paste, spices (contains jalapeño powder (0,1%)), salt, parsley, coriander, onion powder, cocoa powder, herbs, colour (paprika extract),
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
50% 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 “Chili con carne”: 19.6 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
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