Southern fried chicken-free burgers
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 205 kcal | 10% |
| Fat | 7.7 g | 11% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 24.0 g | 9% |
| of which sugars | 1.3 g | 1% |
| Fibre | 3.3 g | — |
| Protein | 7.6 g | 15% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rice Flakes 40%, Broad Bean Flakes, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Water, Wheat Flour (wheat gluten), Vegetable Oils (Rapeseed, Coconut, Shea), Rice Protein, Pea Flour, Flavourings, Potato Starch, Dried Herbs and Spices, Dried Vegetables, Emulsifier (Methylcellulose), Salt, Modified Potato Starch, Citrus Fibre, Psyllium Fibre, Onion Juice Concentrate, Citric Acid, Spice Extracts, Yeast.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
44% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegan patties” →
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 “Vegan patties”: 2.17 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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