100g of BURGER LE CHAROLAIS BOEUF EMMENTAL contains 301 calories (kcal), 13g protein, 28g carbs and 15g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
Saturated fatSome saturated fat 5 g
01.5510
SaltSome salt 1.2 g
00.31.53
EnergyModerate calorie density 301 kcal
0150400800
Positive
per 100 gProteinSource of protein 13 g
0915.130.1
SugarLow sugar 4.2 g
0522.545
Calculate by serving size
Quantity
Serving
301
kcal
13.0
protein
28.0
carbs
15.0
fat
Nutrition Facts per 100g
Protein 17%
Carbs 38%
Fat 45%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 301 kcal | |
| Fat | 15g | moderate |
| Saturated | 5g | moderate |
| Carbs | 28g | |
| Sugars | 4.2g | low |
| Fibre | ? | |
| Protein | 13g | |
| Salt | 1.2g | moderate |
Common Questions
How many calories are in BURGER LE CHAROLAIS BOEUF EMMENTAL?
BURGER LE CHAROLAIS BOEUF EMMENTAL contains 301 kcal per 100g.
Is BURGER LE CHAROLAIS BOEUF EMMENTAL ultra-processed?
BURGER LE CHAROLAIS BOEUF EMMENTAL is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
Pain spécial (45%) : farine de blé, eau, huile de colza, levure, sel, sucre, gluten de blé, farine d'orge malté. Garniture : steak haché cuit de viande bovine origine France de race charolaise 25%, sauce condimentaire burger 17% [huile de colza, eau, moutarde (eau, vinaigre d'alcool, graines de moutarde, sel, acidifiant E330, sucre, épice, antioxydant : disulfite de potassium, arôme), sucre, vinaigre d'alcool, purée de tomates, amidons transformés de pomme de terre, sel, jaune d’œuf, ail, jus de citron concentré, ciboulette, persil, épaississants : gomme xanthane - gomme de cellulose, conservateur : sorbate de potassium], emmental fondu 13% (fromages dont emmental 6%, beurre, protéines de lait, eau, épaississants : gomme de xanthane - farine de graine de caroube, poudre de lait écrémé).
Allergens
Eggs, Gluten, Milk, Mustard
As declared on the label — always check the packaging.
Category
Other Servings
Related lists
English
Français
