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Chilli con carne, retail, reheated, with rice

Chilli con carne with rice is a meat-based dish served with boiled white rice. These figures describe a retail product after reheating. It mainly provides carbohydrate, with some protein and fat. Per 100g, it contains 18g of carbohydrate, 5.8g of protein and 2.7g of fat, including 1.2g of saturated fat.

Carbohydrate provides energy, while protein is needed for the growth and repair of body tissues. The saturated fat and salt content are points to note for people monitoring their intake. Recipes and brands may differ, so the label gives information about a particular product. Full nutrient figures for this food are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

116 kcal

Energía

491 kJ

Grasa

2.7g

of which saturates

1.2g

Carbohydrate

18g

of which sugars

1.6g

Proteína

5.8g

Sal

0.47g

Alcohol

0g

Agua

73g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

49µg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.07mg

Niacin (B3)

1.2mg

Vitamin B6

0.13mg

Vitamina B12

0.6µg

Ácido fólico

11µg

Calcio

33mg

Hierro

0.92mg

Magnesio

15mg

Phosphorus

70mg

Potasio

187mg

Sodio

188mg

Zinc

1mg

Cobre

0.11mg

Selenio

3µg

Other types of chilli con carne

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chilli con carne, retail, reheated

96 kcal

7.7g

4.3g

–

Chilli con carne, homemade

120 kcal

9.2g

7.5g

–

Chilli con carne, canned

119 kcal

8.2g

4.7g

–

About these figures

Values are per 100g of the food as described (Calculated from 60% chilli con carne (19-208) and 40% boiled white rice). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente