Burrito Bowl Chilli Beef
Prefix 505 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 | 164 kcal | 8% |
| Fat | 5.6 g | 8% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 21.0 g | 8% |
| of which sugars | 1.9 g | 2% |
| Fibre | 3.3 g | — |
| Protein | 5.9 g | 12% |
| Salt | 0.56 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Spiced Rice (35%) (Water, Long Grain Rice, Rapeseed Oil, Garlic Purée, Spices, Tomato Powder, Colour (Paprika Extract), Salt), Beef (13%), Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Red Kidney Beans, Onion, Red Leicester Cheese (Milk) (Colour [Annatto Norbixin]), Medium Cheddar Cheese (Milk), Tomato, Red Jalapeño Chilli, Tomato Paste, Tomato Juice, Spices, Cornflour, Garlic Purée, Rapeseed Oil, Lime Juice, Sugar, Palm Oil, Red Chilli Purée, Beef Extract, Salt, Potato Starch, Yeast Extract Powder, Humectant (Glycerine), Molasses, Raising Agents (Sodium Carbonates, Sodium Phosphates), Black Pepper, Caramelised Sugar Powder, Dried Oregano, Beef Fat, Acidity Regulator (Malic Acid), Concentrated Red Pepper Juice, Onion Juice Concentrate, Emulsifier (Mono - and Diglycerides of Fatty Acids), Chipotle Chilli, White Wine Vinegar, Jalapeño Chilli, Onion Extract, Stabiliser (Sodium Carboxymethylcellulose), Garlic Extract, Wheat Starch.
- E160bAnnattoColour
- E160biiAnnatto norbixinColour
- E160cPaprika extractColour
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E296Malic acid
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Burritos”: 8.71 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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