Mushroom Sausages
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 210 kcal | 10% |
| Fat | 16.2 g | 23% |
| of which saturates | 8.5 g | 42% |
| Carbohydrate | 4.4 g | 2% |
| of which sugars | 1.5 g | 2% |
| Fibre | 7.9 g | — |
| Protein | 15.2 g | 30% |
| Salt | 0.95 g | 16% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water White Cap Mushrooms (23%) Pea Protein (9%) Roasted Red Onions (7%) Shea Oil Rapeseed Oil Potato Fibre. Coconut Oil Rice Flour Stabiliser: Methyl • • • • • . Cellulose, E401 Chickpea Flour Yeast Extract. SPea Extract Cornflour Salt. Natural Flavourings Rowan Extract Cracked Black Pepper Ground Black Pepper Dried Sage. • • • Dried Yeast Dried Marjoram Iron Black Pepper Extract Zinc Vitamin B12. Sausages filled into vegetable based casings.
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegan sausages”: 1.68 kg CO₂e per kg of product (closest product in Agribalyse).
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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