Vegan Spicy Bean Burgers
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 201 kcal | 10% |
| Fat | 8.0 g | 11% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 23.1 g | 9% |
| of which sugars | 1.7 g | 2% |
| Fibre | 7.7 g | — |
| Protein | 5.4 g | 11% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 26 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Vegetables 29% (Onion, Carrot, Sweetcorn, Green Pepper), Cooked Kidney Beans 13%, Water, Breadcrumbs (_WheatFlour (Wheat_Flour, CalciumCarbonate, Iron, Niacin, Thiamin), Yeast, Salt, CuminSeeds, DriedPaprika, DriedParsley, DriedOregano), Cooked Haricot Beans 10%, Rapeseed Oil, Dried Potato, Wheat Flour (WheatFlour,CalciumCarbonate, Iron, Niacin, Thiamin), Tomato Puree, Salt, Dried Cumin, Dried Onion, Dried Chilli, Dried Black Pepper, Dried Oregano
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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