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Beanburger, soya, fried in rapeseed oil

This soya beanburger is a burger made with soya and fried in rapeseed oil. It provides protein, carbohydrate and fat. Per 100g, it contains 11g of protein, 15g of carbohydrate and 11g of fat, including 1.2g of saturated fat. The figures describe the cooked burger, including the oil used in frying.

Protein is needed for the growth and repair of body tissues, while carbohydrate and fat provide energy. Most of the fat in this burger is unsaturated. For people monitoring their energy, saturated fat or salt intake, the recipe and cooking method are relevant, as ingredients and the amount of oil absorbed can affect the nutritional content. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

193 kcal

Energy

806 kJ

Graisse

11g

of which saturates

1.2g

Carbohydrate

15g

of which sugars

3.7g

Protéines

11g

Sel

0.5g

Eau

58g

Cholestérol

29mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

40µg

Vitamine D

0.3µg

Vitamine E

2.3mg

Vitamin K1

15µg

Vitamine C

5mg

Thiamin (B1)

0.24mg

Riboflavin (B2)

0.1mg

Niacin (B3)

0.8mg

Vitamine B6

0.19mg

Vitamine B12

0.2µg

Folate

39µg

Calcium

67mg

Fer

2.5mg

Magnésium

55mg

Phosphorus

209mg

Potassium

450mg

Sodium

201mg

Zinc

0.9mg

Copper

0.25mg

Sélénium

5µg

Other types of beanburger

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Beanburger, aduki, fried in rapeseed oil, homemade

190 kcal

8.1g

7.3g

–

Beanburger, butter bean, fried in rapeseed oil, homemade

194 kcal

5.7g

11g

–

Beanburger, red kidney bean, fried in rapeseed oil

202 kcal

6.2g

11g

–

About these figures

Values are per 100g of the food as described (Recipe from review of recipe collection). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine