Veggie burgers
Prefix 503 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 151 kcal | 8% |
| Fat | 5.0 g | 7% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 18.0 g | 7% |
| of which sugars | 0.80 g | 1% |
| Fibre | 6.3 g | — |
| Protein | 5.5 g | 11% |
| Salt | 0.79 g | 13% |
Open Food Facts, ODbL, record updated 5 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chickpeas¹ (26%) , Beetroot² (22%), Courgette (7%), Carrot (7%), Potato Flake, Kale (6%), Red Onion, Quinoa (5%), Rapeseed Oil, Mint³, Coriander, Garlic Puree (Water, Garlic Granules), Salt. (1.2.3 Origin: EU and non-EU). E E Fa 0 Ca 01 Fib Pro
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.