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Veggie Burger Nutrition Facts

177 calories in 100 g

Veggie burgers or soyburgers, unprepared
Weight Loss Rating:
Total Calories:177 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.77 calories / gram
Weight Watchers Counter:3 Weight Watchers points
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Calorie Sources:36% proteins; 32% carbohydrates; 32% fats
Fats:6.30 g (57 calories, 6% by weight)
Carbohydrates:14.27 g (57 calories, 14% by weight)
Proteins:15.70 g (63 calories, 16% by weight)
Water:61.21 g (61% by weight)
Fat Composition:39% polyunsaturated; 34% monounsaturated; 28% saturated
Trans Fat :~
Dietary Fiber:4.90 g (5% by weight)
Cholesterol:5 mg
Serving Sizes: 100 g
1 pattie
Footnotes: Profile represents several different brands and types; check label for the brand and type purchased.Vitamin added to some products; check label for product purchasedVitamin added to some products; check label for product purchased
Food Group:Legumes and Legume Products
USDA #:16147
Related Foods: BURGER KING, Cheeseburger
Calories in Cheeseburger
McDONALD'S, Cheeseburger
McDONALD'S, Double Cheeseburger
Vitamin A:16 IU
Retinol Activity Equivalent:1 mcg
β-Carotene:10 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:2.65 mg
Vitamin B-2:240 mcg
Vitamin B-3:3.75 mg
Vitamin B-5:280 mcg
Vitamin B-6:300 mcg
Vitamin B-9:124 mcg
Food folate:124 mcg
Dietary Folate Equivalent:124 mcg
Folic acid:~
Vitamin B-12:2 mcg
Added Vitamin B-12:2 mcg
Choline:19.40 mg
Vitamin C:4.50 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:230 mcg
Added α-Tocopherol:~
Vitamin K:4.20 mcg
Calcium (Ca):0.14 g
Copper (Cu):200 mcg
Fluoride (F):~
Iron (Fe):2.41 mg
Magnesium (Mg):56 mg
Manganese (Mn):950 mcg
Phosphorus (P):0.21 g
Potassium (K):0.33 g
Selenium (Se):22.60 mcg
Sodium (Na):0.57 g
Zinc (Zn):1.26 mg
Cholesterol:5 mg
Carbohydrates Total:14.27 g
Dietary Fiber:4.90 g
Sugars Total:1.07 g
Fructose:0.13 g
Glucose/Dextrose:0.26 g
Lactose:60 mg
Sucrose:0.62 g
Starch:5.78 g
Proteins Total:15.70 g
Essential amino acids
Phenylalanine:0.88 g
Leucine:1.39 g
Methionine:0.29 g
Lysine:1 g
Isoleucine:0.78 g
Valine:0.89 g
Threonine:0.60 g
Tryptophan:0.16 g
Histidine:0.46 g
Arginine:1.04 g
Non-essential amino acids
Alanine:0.72 g
Aspartic acid:1.55 g
Betaine:6.10 mg
Cystine:0.26 g
Glutamic acid:4.08 g
Glycine:0.66 g
Proline:1.29 g
Serine:0.96 g
Tyrosine:0.65 g
Fats Total:6.30 g
Saturated fatty acids:1.44 g
Monounsaturated fatty acids:1.77 g
Polyunsaturated fatty acids:2.02 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:90 mg
Decanoic/Capric [10:0]:80 mg
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.11 g
Pentadecanoic [15:0]:10 mg
Hexadecanoic/Palmitic [16:0]:0.80 g
Heptadecanoic/Margaric [17:0]:8 mg
Octadecanoic/Stearic [18:0]:0.26 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:7 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:8 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:2 mg
Octadecenoic/Oleic [18:1]:1.72 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.94 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:80 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:1 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.52 g
Product Type:Veggie
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:8 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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