Mexican Burrio
Prefix 004 was issued by GS1 US. 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 | 5.1 g | 7% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 24.0 g | 9% |
| of which sugars | 1.9 g | 2% |
| Fibre | 3.2 g | — |
| Protein | 5.8 g | 12% |
| Salt | 0.60 g | 10% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
N EDENTS ORGANIC PINTO BEANS (31 %), FILTERED WATER, ORGANIC COOKED BROWN RICE (11 %), ORGANIC CHICKPEA FLOUR, ORGANIC TOMATO PUREE, ORGANIC POTATO STARCH, ORGANIC TAPIOCA STARCH, ORGANIC ONIONS, SUNFLOWER OIL, CHEDDAR CHEESE (MLO (2%), MONTEREY JACK CHEESE (MI) (2%), ORGANIC SWEET PEPPERS, ORGANIC SORGHUM FLOUR, ORGANIC SWEET RICE FLOUR, ORGANIC SUGAR, SEA SALT, SPICES, ORGANIC GARLIC. FOR ALLERGENSSEE INGREDIENTSIN BOLD. 83%OFTHEARLI RALNGREENISAEPRODUmN ORDAME WITH THERULES OFORGANIC PRODUCTION UNDER ORGANIC CERTFICATIONv
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.