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High-protein double-patty burger with cheddar and no top bun
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
280
KCAL / 100G
Carbs
10.8g
· 15%
Protein
21.5g
· 30%
Fat
17.2g
· 55%
Fiber
0.7g
Vitamins
B12
2.1µg · 88% DV
B3
5.1mg · 32% DV
B2
0.28mg · 22% DV
B6
0.3mg · 18% DV
Minerals
Selenium
24µg · 44% DV
Zinc
4mg · 36% DV
Phosphorus
255mg · 36% DV
Sodium
510mg · 22% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
7.4g
MONOUNSATURATED
7.1g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
It contains 280 calories per 100 g. To estimate a full serving, you would need the actual portion weight.
Yes, it provides 21.5 g of protein per 100 g. That makes it a relatively protein-rich meat-based option.
It has 10.8 g of carbohydrates per 100 g. So while removing the top bun lowers carbs, the item is not carb-free.
This burger contains 17.2 g of fat per 100 g. Fat makes up a substantial part of its calorie content.
Yes, but only a small amount. It provides 0.7 g of fiber per 100 g.
Its glycemic index is 48. This indicates a lower glycemic impact than high-GI foods.
It offers 21.5 g protein, 10.8 g carbs, and 17.2 g fat per 100 g. Whether it fits your diet depends on your calorie and macro goals.
It contains gluten and dairy. Anyone with related allergies or intolerances should check this carefully.
It is compatible with omnivore and flexitarian diets. It is not suitable for vegetarian or vegan eating patterns.
Yes, it is classified as processed. If processing level matters to you, that is an important factor to consider.
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Nutrition data compiled from USDA FoodData Central and scientific sources.