Carb Watch Burrito, meijer
i Photo: Open Food Facts contributors · CC BY-SA
Bread coverings · United States

Carb Watch Burrito

by meijer · 15 oz
United States
NUTRI-SCOREABDECNOVA4
155 kcalper 100 g · 8% of the reference intake
1.4 gof sugars per 100 g
Barcode (EAN-13)0719283483614
GS1 prefix071 · GS1 US
Additives9: E200, E282, E297…
AllergensGluten, Soybeans
LabelsKosher
0719283483614

Prefix 071 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories155 kcal8%
Total fat7.0 g9%
Saturated fat2.8 g14%
Total carbohydrate43.7 g16%
Total sugars1.4 g—
Dietary fiber33.8 g121%
Protein12.7 g25%
Sodium0.73 g32%

Open Food Facts, ODbL, record updated July 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Water, modified wheat starch, enriched bleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat gluten, vegetable shortening (interesterified and hydrogenated soybean oils), wheat gluten isolate, salt, baking soda, sodium acid pyrophosphate, cellulose gum, distilled monoglycerides, sucralose, fumaric acid, calcium propionate, sorbic acid. Contains: wheat.

  • E200Sorbic acidPreservative
  • E282calcium propionatePreservative
  • E297Fumaric acid
  • E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
  • E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
  • E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
  • E500Sodium carbonatesStabilizer · Thickener
  • E500iiSodium hydrogen carbonateStabilizer · Thickener
  • E955SucraloseSweetener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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