Cheeseburger Sliders
Prefix 019 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 | 308 kcal | 15% |
| Total fat | 14.6 g | 19% |
| Saturated fat | 6.2 g | 31% |
| Total carbohydrate | 29.2 g | 11% |
| Total sugars | 4.6 g | — |
| Dietary fiber | 1.5 g | 5% |
| Protein | 11.5 g | 23% |
| Sodium | 0.59 g | 26% |
Open Food Facts, ODbL, record updated June 1, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
POTATO BUN: enriched wheat flour, water, yeast, granulated sugar, soybean oil, potato flour, salt, dough conditioner blend (malted wheat flour, enzymes, ascorbic acid), cultured wheat flour, yellow corn flour, spice and color, natural flavors, pea protein, canola oil, dextrose, maltodextrins, corn starch. PATTY: beef, onion, water, salt, garlic powder, black pepper, natural flavor, grill flavor. YELLOW PROCESS AMERICAN CHEESE: cultured milk, skim milk, cream, sodium citrate, salt, annatto extract, paprika, enzymes, acetic acid, sorbic acid, soy lecithin.
- E200Sorbic acidPreservative
- E260Acetic acidPreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheeseburgers”: 18.8 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.