beyond burger
Prefix 123 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 | 257 kcal | 13% |
| Total fat | 13.0 g | 17% |
| Saturated fat | 1.8 g | 9% |
| Total carbohydrate | 18.0 g | 7% |
| Total sugars | 1.1 g | — |
| Dietary fiber | 3.6 g | 13% |
| Protein | 15.0 g | 30% |
| Sodium | 0.46 g | 20% |
Open Food Facts, ODbL, record updated October 15, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Eau, farine de blé, gluten de blé (10%), protéine de fève (6%), amidon de maïs modifié, arôme, huile de colza, stabilisateurs (methylcellulose, cellulose), amidon de pois, huile de coco, colorant (carbonate de calcium), sel, amidon de maïs, farine de riz, extrait de levure, ail en poudre, oignon en poudre, protéine de pois*, agent levant (disphsphate, carbonate de sodium), huile de tournesol, levure déshydratée, sucre, épices et herbes.
The ingredient list is only available in German in the source; we show it as it is, without translation.
- E170Calcium carbonates
- E170iCalcium carbonateColor · Stabilizer
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E461methyl celluloseEmulsifier · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iSodium carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
34% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meat analogues” →
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.
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.