Veggie Burgers
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 134 kcal | 6% |
| Fat | 4.2 g | 6% |
| of which saturates | 1.0 g | 4% |
| Carbohydrate | 17.4 g | 6% |
| of which sugars | 2.6 g | 3% |
| Fibre | 3.8 g | 13% |
| Protein | 4.6 g | 9% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 25 September 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Mixed Vegetables (54%) (Potato, Pumpkin, Carrot, Cabbage, Capsicum, Celery, Corn, Kale, Onion), Chickpeas (13%), Lentils (13%), Quinoa (9%), Rice Flour, Canola Oil, Cornflour, Herbs & Spices, Stock Powder, Garlic, Salt, Natural Preservative (Nisin), Acidity Regulator (Citric Acid).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetarian hamburgers”: 2.71 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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 intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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