Chili Con Carne
Chili Con Carne is an everyday vegetable or savoury staple used in home cooking worldwide.
Nutrition per 100 g
Standardised to 100 g of chili con carne for fair comparison. Typical serving: 100 g — 107 kcal per 100 g serving.
| Nutrient | Per 100 g | Per serving (100 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 107 kcal | 107 kcal | 100 kcal |
| Protein | 5.8 g | 5.8 g | 5.4 g |
| Carbohydrate | 13.1 g | 13.1 g | 12.2 g |
| Fat | 3.5 g | 3.5 g | 3.3 g |
| Fibre | 3.3 g | 3.3 g | 3.1 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of chili con carne, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (100 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 23 µg | 23 µg | 3% |
| Vitamin C | 0.2 mg | 0.2 mg | <1% |
| Vitamin D | 0.025 µg | 0.025 µg | <1% |
| Vitamin E | 0.5 mg | 0.5 mg | 3% |
| Vitamin K | 4.6 µg | 4.6 µg | 4% |
| Thiamin | 0.019 mg | 0.019 mg | 2% |
| Riboflavin | 0.029 mg | 0.029 mg | 2% |
| Niacin | 0.78 mg | 0.78 mg | 5% |
| Vitamin B6 | 0.11 mg | 0.11 mg | 6% |
| Folate | 21 µg | 21 µg | 5% |
| Vitamin B12 | 0.28 µg | 0.28 µg | 12% |
| Pantothenic acid | 0.3 mg | 0.3 mg | 6% |
| Choline | 22.5 mg | 22.5 mg | 4% |
| Minerals | |||
| Calcium | 33 mg | 33 mg | 3% |
| Iron | 1.3 mg | 1.3 mg | 7% |
| Magnesium | 28 mg | 28 mg | 7% |
| Phosphorus | 87 mg | 87 mg | 7% |
| Potassium | 264 mg | 264 mg | 6% |
| Sodium | 449 mg | 449 mg | 20% |
| Zinc | 0.89 mg | 0.89 mg | 8% |
| Selenium | 3.6 µg | 3.6 µg | 7% |
| Copper | 0.096 mg | 0.096 mg | 11% |
| Manganese | 0.21 mg | 0.21 mg | 9% |
Source: USDA FoodData Central — Chili con carne with beans, canned entree
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat chili con carne?
- Micronutrients for relatively few calories when portions stay reasonable.
- Chili Con Carne is an everyday vegetable or savoury staple used in home cooking worldwide.
How to include it
- Cook simply with olive oil and an acid, or eat raw where appropriate.
- Typical pairing ideas: Olive oil, Garlic, Lemon.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
- Sodium varies widely in canned foods; rinsing or choosing no-salt-added labels helps.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
Related foods
Onion, raw
The flavour base of most cuisines, with quercetin and prebiotic fructans.
- kcal
- 40
- protein
- 1.1 g
- fibre
- 1.7 g
per 100 g · Typical serving: 1 medium onion, raw (110 g)
Tomato
The main dietary source of lycopene, which becomes more available when cooked with oil.
- kcal
- 18
- protein
- 0.9 g
- fibre
- 1.2 g
per 100 g · Typical serving: 1 medium tomato (123 g)
Potato, boiled
A starchy staple that supplies potassium and vitamin C for modest calories.
- kcal
- 87
- protein
- 1.9 g
- fibre
- 2 g
per 100 g · Typical serving: 1 medium boiled (150 g)
Get smarter about food and fitness.
Practical nutrition and wellness information, delivered without the hype.