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Goodman Food Products, ORGANIC PLANT-BASED BURGER
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 96 MG | 7% | |
| Iron, Fe | 3.5 MG | 20% | |
| Potassium, K | 723 MG | 15% | |
| Sodium, Na | 469 MG | 20% |
Nutrition Highlights
- Good source of protein with 17.7g per 100g.
- Good source of dietary fiber (2.7g per 100g).
- Good source of Iron, Fe (20% DV).
- Good source of Sodium, Na (20% DV).
About ORGANIC PLANT-BASED BURGER
Don Lee Farms builds this organic plant-based patty around soy flour, milled flaxseed, and a blend of soybean and coconut oils, with beet powder for color and oats and spices for texture. Protein is solid for a vegetable-based burger, and the fat is moderate, skewing toward the plant oils. Carbs run higher than a meat patty due to the cornstarch and oat content. The ingredient list stays short and recognizable by plant-burger standards, which sets it apart from more heavily engineered alternatives.
Ingredients
ORGANIC PLANT-BASED CRUMBLES (ORGANIC SOY FLOUR, WATER, ORGANIC CORNSTARCH, ORGANIC PLANT OILS [ORGANIC SOYBEAN AND ORGANIC COCONUT], ORGANIC MILLED FLAXSEED), WATER, ORGANIC ONION POWDER, ORGANIC NATURAL FLAVORS, ORGANIC BEET POWDER, ORGANIC GARLIC, 2% OR LESS OF EACH: ORGANIC OATS, ORGANIC SPICES, ORGANIC SUGAR, SEA SALT.
Dietary Information
Notable micronutrients in ORGANIC PLANT-BASED BURGER include Iron, Fe (20% DV) , and Sodium, Na (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 292 calories per 100 grams, ORGANIC PLANT-BASED BURGER gets 24% of its calories from protein, 36% from carbohydrates, and 38% from fat. This is moderately high, similar to many cooked grains and dairy products.
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