Protein Salmon Burger
Prefix 001 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 230 kcal | 12% |
| Total fat | 15.9 g | 20% |
| Saturated fat | 7.1 g | 35% |
| Total carbohydrate | 3.5 g | 1% |
| Total sugars | 0.88 g | — |
| Dietary fiber | 2.7 g | 9% |
| Protein | 18.6 g | 37% |
| Sodium | 0.21 g | 9% |
Open Food Facts, ODbL, record updated September 12, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WILD PINK SALMON, WATER, COCONUT OIL PARTICLES, PEA PROTEIN, CANOLA OIL, CHICKPEA PROTEIN, ONION POWDER, SALT, SMOKED ONION, COCOA POWDER, BEETROOT POWDER, GARLIC GRANULES, WHITE PEPPER POWDER, NATURAL FLAVORS
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
In its category
80% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salmons” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Salmons”: 5.55 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.