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Closed burger with beef patty and cheddar cheese
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Closed cheddar burger (250 g) has 668 calories. That works out to 267 calories per 100 g. It contains 51 g of carbs, 35.8 g of protein, 36 g of fat and 2.8 g of fiber. Its 3.1 µg of B12 covers 130% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
267
KCAL / 100G
Carbs
20.4g
· 7% DV
Protein
14.3g
· 29% DV
Fat
14.4g
· 18% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 21% · Fat 49%
Vitamins
B12
1.25µg · 52% DV
B3
4.1mg · 26% DV
B2
0.2mg · 15% DV
B6
0.25mg · 15% DV
Minerals
Selenium
18.5µg · 34% DV
Phosphorus
225mg · 32% DV
Zinc
3mg · 27% DV
Sodium
510mg · 22% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 267 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.1g
MONOUNSATURATED
5.65g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
Follow the cooking directions on the package and make sure the centre is piping hot, especially if the product is frozen. After microwaving, letting it stand briefly can help the heat distribute more evenly.
An oven or air fryer generally gives a crisper finish than a microwave. Avoid cooking it for too long at very high heat, as the bread can dry out and the cheese filling may leak.
Refrigerate cooked leftovers within two hours and generally eat them within 3 to 4 days. Reheating food that has been left at room temperature for too long does not make it safe.
If it has not already been frozen, it can be frozen unopened or after cooking. Wrap it tightly, and once thawed, eat it promptly rather than refreezing it.
Since it is relatively low in fibre, a large salad, raw vegetables, or a vegetable soup makes a useful side. Choosing water or a plain yogurt drink instead of fries and sugary drinks can make the meal feel more balanced.
A closed cheddar burger is a convenient processed product with cheese filling and ready-made bread, while a homemade burger gives you more control over the amount of salt, cheese, and cooking fat. You can also add more vegetables and choose the type of meat and bread at home.
Right before training, its cheese and fat content may feel heavy for some people. It can occasionally work as a post-exercise main meal, ideally alongside vegetables and within an overall varied diet.
Eating it at night is not inherently harmful, but a meal close to bedtime may worsen reflux or indigestion in sensitive people. Keep the portion sensible and avoid lying down immediately afterwards.
It is not suitable for anyone with a milk allergy because cheddar contains milk proteins. People with lactose intolerance may react differently, but should check the label and consider their individual tolerance.
They are convenient, but as a processed food they are best not used as the foundation of an everyday diet. Regular meals are better built around a variety of vegetables, legumes, whole grains, and minimally processed protein foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.