Red Kidney Beans In Water
Prefix 405 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 | 93 kcal | 5% |
| Fat | 0.60 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 0.40 g | 0% |
| Fibre | 6.9 g | — |
| Protein | 7.2 g | 14% |
| Salt | 0.03 g | 0% |
Open Food Facts, ODbL, record updated 27 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Red Kidney Beans, Water, Firming Agent (Calcium Chloride)
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 28 October 2025 | £0.45discounted | London |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Cooked red kidney beans”: 0.59 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.