Showing values for 100 g
Nutrition facts
per 100 g% DV = share of the FDA daily value for the selected amount.
Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 01832839 · Data last verified:
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Common questions
How many calories are in British Chuck And British Flank Beef Burgers With Salt And Pepper?
British Chuck And British Flank Beef Burgers With Salt And Pepper by Sainsbury's Taste the Difference, Sainsbury's has 151 kcal per 100 g. One serving (170 g) is about 257 kcal.
How much protein is in British Chuck And British Flank Beef Burgers With Salt And Pepper?
British Chuck And British Flank Beef Burgers With Salt And Pepper contains 15.4 g of protein per 100 g — about 26.2 g per 170 g serving.
Is British Chuck And British Flank Beef Burgers With Salt And Pepper a good source of protein?
Yes — 15.4 g of protein per 100 g, supplying 41% of its calories. That makes it a good protein source.
Is British Chuck And British Flank Beef Burgers With Salt And Pepper keto-friendly?
With 1.4 g total carbs (about 0.4 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.
Is British Chuck And British Flank Beef Burgers With Salt And Pepper low in sodium?
Yes — just 0.7 mg per 100 g (0% of the daily value), which qualifies as low sodium.
Why does British Chuck And British Flank Beef Burgers With Salt And Pepper have a Nutri-Score of A?
Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (3.9 g); points in favor come from protein (15.4 g). Overall that places it in band A.
How much British Chuck And British Flank Beef Burgers With Salt And Pepper is 100 calories?
About 66 g of British Chuck And British Flank Beef Burgers With Salt And Pepper equals 100 kcal.
Is British Chuck And British Flank Beef Burgers With Salt And Pepper high in sugar or fat?
Per 100 g it has 0.3 g sugar and 9.4 g fat (3.9 g saturated). Fat provides 55% of its calories, so portion size matters most here.
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