Beef Bourguignon
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 87 kcal | 4% |
| Fat | 3.5 g | 5% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 5.6 g | 2% |
| of which sugars | 1.8 g | 2% |
| Fibre | 0.80 g | — |
| Protein | 8.0 g | 16% |
| Salt | 0.63 g | 10% |
Open Food Facts, ODbL, record updated 30 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Beef (31%), red wine (15%), water, button mushrooms, silverskin onion, onion, smoked bacon (4%) (pork, salt, preservatives (sodium nitrate, sodium nitrite). antioxidant (sodium ascorbate)), celery, cornflour, rapeseed oil, garlic purée, tomato paste, yeast extract, potato starch, wheat flour (wheat flour, calcium carbonate, folic acid, iron, niacin, thiamin), thyme, brown sugar, sugar, unsalted butter (milk), salt, gelling agent (pectin), dried parsley, beef fat, beef extract, rosemary, tomato concentrate, beef gelatine, colour (plain caramel), sodium bicarbonate, concentrated carrot juice, black pepper, ground bay leaf, carrot, concentrated redcurrant juice, concentrated lemon juice ALLERGY ADVICE:
- E150aPlain caramelColour
- E250Sodium nitritePreservative
- E251Sodium nitratePreservative
- E301Sodium ascorbateAntioxidant
- E428Gelatine
- E440PectinsEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
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
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