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Beanburger, butter bean, fried in rapeseed oil, homemade

A butter bean burger is a bean-based patty. This entry describes a homemade version fried in rapeseed oil. It provides carbohydrate, fat and some protein, as well as folate. Per 100g, it contains 20g of carbohydrate, 11g of fat, 5.7g of protein and 387µg of folate.

Carbohydrate and fat provide energy, while protein supports the maintenance and repair of body tissues. Folate is needed for normal red blood cell formation. For people monitoring fat, energy or salt intake, the amount of oil absorbed during frying and any salt added to the recipe can affect the final composition. Full nutrient figures for this recipe are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

194 kcal

Energía

812 kJ

Grasa

11g

of which saturates

0.85g

Carbohydrate

20g

of which sugars

3g

Proteína

5.7g

Sal

0.18g

Agua

59g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

346µg

Vitamina D

0µg

Vitamin K1

11µg

Vitamina C

1mg

Thiamin (B1)

0.67mg

Riboflavin (B2)

0.23mg

Niacin (B3)

1.4mg

Vitamin B6

0.28mg

Vitamina B12

2.2µg

Ácido fólico

387µg

Calcio

32mg

Hierro

1.7mg

Magnesio

37mg

Phosphorus

115mg

Potasio

303mg

Sodio

71mg

Zinc

0.8mg

Cobre

0.15mg

Selenio

2µg

Other types of beanburger

Alimentos

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, red kidney bean, fried in rapeseed oil

202 kcal

6.2g

11g

–

Beanburger, soya, fried in rapeseed oil

193 kcal

11g

11g

–

About these figures

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

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente