Spinach & Feta Egg White Burrito
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 204 kcal | 10% |
| Total fat | 9.0 g | 11% |
| Saturated fat | 3.0 g | 15% |
| Total carbohydrate | 21.4 g | 8% |
| Total sugars | 1.5 g | — |
| Dietary fiber | 2.5 g | 9% |
| Protein | 9.5 g | 19% |
| Sodium | 0.37 g | 16% |
Open Food Facts, ODbL, record updated October 14, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WHEAT TORTILLA (ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN,, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR,, WATER, CANOLA OIL, CULTURED WHEAT FLOUR [TO PRESERVE), SEA SALT, LEAVENING AGENT, [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM, PHOSPHATE], MONO-AND DIGLYCERIDES [TO PRESERVE), CITRIC ACID [TO PRESERVE),, YEAST, GUAR GUM), EGG WHITES (EGG WHITES, WATER, CITRIC ACID [TO MAINTAIN COLOR]),, SPINACH, FETA CHEESE (MILK, SALT, CHEESE CULTURES, VEGETABLE ENZYMES), CREAM, CHEESE (CULTURED MILK AND CREAM, SALT, STABILIZERS [GUAR GUM, CAROB BÉAN GUM]),, SUN DRIED TOMATOES (TOMATOES, SULFUR DIOXIDE [TO MAINTAIN COLOR]), TOMATO PASTE,, CANOLA OIL, CORNSTARCH, SALT, SUGAR, DRIED GARLIC, DRIED ONION, OREGANO
- E220Sulfur dioxideAntioxidant · Preservative
- E330Citric acidAntioxidant · Sequestrant
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
70% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Burritos” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
