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Chilli con carne, homemade

Chilli con carne is a cooked dish typically made with minced meat, beans, tomatoes and chilli. The figures here describe a homemade recipe. It provides protein, fat and some carbohydrate. Per 100g, it contains 9.2g of protein, 7.5g of fat, 2.9g of saturated fat and 4.4g of carbohydrate.

Protein supports the growth and repair of body tissues. The saturated fat and salt content are worth noting for people monitoring their intake of these nutrients. In homemade chilli con carne, both can vary with the ingredients used, including the type of mince, stock and added salt. Full nutrient figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

120 kcal

Energy

500 kJ

Fat

7.5g

of which saturates

2.9g

Carbohydrate

4.4g

of which sugars

2.9g

Proteine

9.2g

Sale

0.25g

Alcol

0g

Acqua

74g

Colesterolo

24mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

41µg

Vitamina D

0.3µg

Vitamina E

1.1mg

Vitamina C

7mg

Thiamin (B1)

0.1mg

Riboflavin (B2)

0.07mg

Niacin (B3)

2.3mg

Vitamina B6

0.2mg

Vitamina B12

0.6µg

Folato

9µg

Calcio

21mg

Ferro

1.1mg

Magnesio

17mg

Phosphorus

90mg

Potassio

263mg

Sodio

101mg

Zinco

1.7mg

Copper

0.05mg

Selenio

3µg

Iodio

5µg

Other types of chilli con carne

Food

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, retail, reheated, with rice

116 kcal

5.8g

2.7g

–

Chilli con carne, canned

119 kcal

8.2g

4.7g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente