ultimate plant burgers
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 213 kcal | 11% |
| Fat | 11.6 g | 17% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 7.8 g | 3% |
| of which sugars | 2.2 g | 2% |
| Fibre | 6.3 g | — |
| Protein | 16.2 g | 32% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
rehydrated textured soya protein (53%), water, rapeseed oil, onion, palm 0oil, sugar, soya protein concentrate, yeast extract, stabiliser: methyl cellulose, chickpea flour, sea salt, tomato purée, beetroot juice powder, sunflower oil, onion powder, potato starch, garlic purée, salt, maltodextrin, parsley, flavourings, invert sugar syrup, black pepper, safflower concentrate,
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
39% 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
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