Chicken Bean & Cheese Burritos
Prefix 085 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 150 kcal | 8% |
| Total fat | 5.7 g | 7% |
| Saturated fat | 0.66 g | 3% |
| Total carbohydrate | 15.4 g | 6% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 8.8 g | 18% |
| Sodium | 0.12 g | 5% |
Open Food Facts, ODbL, record updated January 17, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
cooked chicken leg in water, onion, garlic, salt, bay leaves, tapatio red sauce, water, red peppers, salt, spices, garlic, acetic acid, xanthan gum, sodium benzoate, tomato sauce, tomato, citric acid, cooked pinto beans, jack cheese, pasteurized milk, cheese cultures, salt, enzymes, tortilla flour, enriched flour, wheat flour, reduced iron, niacin, thiamine mononitrate, riboflavin, folic acid, water, vegetable shortening, interesterified and hydrogenated soybean oils, sugar, baking powder, salt, sodium acid pyrophosphate, distilled monoglycerides, cellulose gum, guar gum, fumaric acid, calcium propionate, sorbic acid
- E200Sorbic acidPreservative
- E211Sodium benzoatePreservative
- E260Acetic acidPreservative
- E282calcium propionatePreservative
- E297Fumaric acid
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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
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