Taco mixed beans
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 95 kcal | 5% |
| Fat | 0.40 g | 1% |
| of which saturates | 0.09 g | 0% |
| Carbohydrate | 15.5 g | 6% |
| of which sugars | 5.6 g | 6% |
| Fibre | 4.3 g | — |
| Protein | 5.2 g | 10% |
| Salt | 0.97 g | 16% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mixed Beans in variable proportions (Kidney Beans, Haricot Beans, Pinto Beans) (56%), Tomato (32%), Water, Sugar, Modified Cornflour, Salt, Red Peppers (0.3%), Chilli Powder, Green Peppers (0.2%), Garlic Powder, Onion Powder, Acidity Regulator: Acetic Acid; Seasoning, Paprika, Cumin, Black Pepper, Natural Flavourings, Yeast Extract.
- E260Acetic acidPreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Baked beans in tomato sauce”: 0.74 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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