Vegeburger mix, made up with water, fried in vegetable oil
Última actualización 4 Nov 2026
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Vegeburger mix is a prepared mixture used to make vegetable burgers. The figures here describe the mix made up with water and fried in vegetable oil. It provides carbohydrate, fat and protein, with 14g of carbohydrate, 12g of fat and 12g of protein per 100g. Its salt content is 1.1g per 100g.
Protein supports the growth and repair of body tissues, while carbohydrate and fat provide energy. Frying adds fat, which is relevant when considering overall fat and energy intake. The salt content is also worth noting for people monitoring their salt intake. Full nutrient figures are provided in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energía | 205 kcal |
Energía | 860 kJ |
Grasa | 12g |
of which saturates | 2.4g |
Carbohydrate | 14g |
of which sugars | 1.9g |
12g | |
Sal | 1.1g |
Agua | 56g |
Colesterol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
Trace | |
0.71mg | |
0.33mg | |
1.6mg | |
0.29mg | |
19µg | |
96mg | |
3.6mg | |
60mg | |
170mg | |
410mg | |
Sodio | 420mg |
1.3mg | |
0.24mg | |
4µg |
Other types of vegeburger mix
Alimentos | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
Vegeburger mix, made up with water and egg, fried in vegetable oil | 218 kcal | 13g | 13g | – |
Vegeburger mix, made up with water and egg, fried in sunflower oil | 218 kcal | 13g | 13g | – |
205 kcal | 12g | 12g | – | |
137 kcal | 12g | 4.8g | – | |
148 kcal | 13g | 6g | – | |
163 kcal | 14g | 6.6g | – | |
150 kcal | 13g | 5.2g | – | |
364 kcal | 30g | 13g | – |
About these figures
Values are per 100g of the food as described (Calculated from 15-333 using 12% weight loss and measured fat uptake). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: As Vegetable Dishes Supplement, 1992..