Spicy Cajun-style Lentils and Red Kidney Beans
Prefix 501 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 | 117 kcal | 6% |
| Fat | 3.4 g | 5% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 12.0 g | 5% |
| of which sugars | 3.7 g | 4% |
| Fibre | 7.7 g | — |
| Protein | 5.7 g | 11% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Green Lentils (41%) (Water, Green Lentils), Tomato Purée (Tomato, Acidity Regulator: Citric Acid), Rehydrated Red Kidney Beans (8%), Onion, Cooked Durum Wheat (Water, Durum Wheat), Olive Oil, Sherry Vinegar (Sulphites), Garlic, Sugar, Salt, Spices, Jalapeño Seasoning (0.6%) (Rice Flour, Jalapeño Chilli Pepper, Natural Flavourings, Sunflower Oil), Rosemary (0.3%), Smoked Paprika (0.3%), Natural Flavouring.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Lentils”: 0.58 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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