Your Chipotle burrito is probably over 1,000 calories
Are you craving the embrace of a warm tortilla filled with barbacoa, rice, pinto beans, fajita veggies, chili corn salsa, cheese, sour cream, and lettuce?
You might crave it less now that you know it clocks in at about 1,070 calories.
The New York Times took on the task of counting the calorie, saturated fat, and sodium content of a variety of different common Chipotle orders, and the results are sure to be upsetting to anyone who regularly chows down at the chain.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
An average order at the fast-casual Mexican chain has about 1,070 calories — more than half of the recommended dietary allowance of 2,000 calories — and nearly a full day's worth of salt (2,400 milligrams.) These meals are shockingly unhealthy for a variety of reasons: The first and most obvious answer is the tortilla, which adds 300 calories to a meal. Another big culprit is the toppings: cheese, sour cream, and guacamole are all high in fat and tend to be found in the meals with higher calorie counts.
Iframe Code
So, what's a burrito lover to do? According to Chipotle Communications Director Chris Arnold, you can still get a relatively healthy meal at Chipotle: a burrito bowl with white rice, black beans, chicken, fresh tomato salsa, sour cream, and lettuce clocks in at about 625 calories.
If you sneak in some chips and guac, though, we won't count them.
Check out the full breakdown at The New York Times.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Samantha Rollins is TheWeek.com's news editor. She has previously worked for The New York Times and TIME and is a graduate of Northwestern University's Medill School of Journalism.
-
Today's political cartoons - November 2, 2024
Cartoons Saturday's cartoons - anti-fascism, early voter turnout, and more
By The Week US Published
-
Geoff Capes obituary: shot-putter who became the World’s Strongest Man
In the Spotlight The 'mighty figure' was a two-time Commonwealth Champion and world-record holder
By The Week UK Published
-
Israel attacks Iran: a 'limited' retaliation
Talking Point Iran's humiliated leaders must decide how to respond to Netanyahu's measured strike
By The Week UK Published
-
OJ Simpson, star athlete tried for murder, dead at 76
Speed Read The former football hero and murder suspect lost his battle with cancer
By Rafi Schwartz, The Week US Published
-
Momofuku's 'Chili Crunch' trademark uproar
Speed Read The company's attempt to own the sole rights has prompted backlash
By Rafi Schwartz, The Week US Published
-
Kevin Hart awarded Mark Twain Prize
Speed Read He is the 25th recipient of the prestigious comedy prize
By Peter Weber, The Week US Published
-
Is Downton Abbey set to return for a final film?
Speed Read Imelda Staunton reveals that a third movie may be in the pipeline
By Adrienne Wyper, The Week UK Published
-
'Oppenheimer' sweeps Oscars with 7 wins
speed read The film won best picture, best director (Christopher Nolan) and best actor (Cillian Murphy)
By Peter Weber, The Week US Published
-
'Rust' armorer convicted of manslaughter
speed read The film's cinematographer Halyna Hutchins was shot and killed by actor Alec Baldwin during rehearsal
By Peter Weber, The Week US Published
-
The Beatles are getting 4 intersecting biopics
Speed Read Director Sam Mendes is making four separate movies, each told from the perspective of one band member
By Peter Weber, The Week US Published
-
Taylor Swift to Miley Cyrus: female artists dominate 2024 Grammys
Speed Read SZA, Phoebe Bridgers and Lainey Wilson were also among the winners at LA gala
By Arion McNicoll, The Week UK Published