Vegetable quarter pounders
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 207 kcal | 10% |
| Fat | 7.1 g | 10% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 28.7 g | 11% |
| of which sugars | 4.3 g | 5% |
| Fibre | 3.5 g | — |
| Protein | 5.5 g | 11% |
| Salt | 4.6 g | 77% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Carrot (12%). Sweetcorn (11%), Peas (11%), Onion (7%), Red Pepper (7%). Dried Potato, Rapeseed Oil, Green Beans (5.0%), Cauliflower (3.0%), Salt, Wheat Gluten, Rye Flour, Caster Sugar, Yeast, Pea ent Fibre, Onion Powder, White Pepper
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
70% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetarian hamburgers” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.