Vegeburger mix, made up with water and egg
Last updated 4 Nov 2026
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Vegeburger mix is a prepared mixture for making vegetable burgers. The figures here describe the mix made up with water and egg according to the packet directions. It provides protein, carbohydrate and fat. Per 100g, it contains 13g of protein, 12g of carbohydrate and 6g of fat, with 0.98g of salt.
Protein is needed for the growth and repair of body tissues, while carbohydrate and fat provide energy. The salt content is worth noting for people monitoring their salt intake. This preparation contains egg, which is relevant for people with an egg allergy. Full nutrient figures for the prepared mix are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 148 kcal |
Energy | 626 kJ |
Fat | 6g |
of which saturates | 2g |
Carbohydrate | 12g |
of which sugars | 1.7g |
13g | |
Salt | 0.98g |
Water | 63g |
Cholesterol | 54mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0.3µg | |
Trace | |
0.79mg | |
0.35mg | |
1.4mg | |
0.35mg | |
45µg | |
92mg | |
3.4mg | |
54mg | |
180mg | |
380mg | |
Sodium | 390mg |
1.3mg | |
0.22mg | |
5µg |
Other types of vegeburger mix
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
Vegeburger mix, made up with water and egg, fried in sunflower oil | 218 kcal | 13g | 13g | – |
Vegeburger mix, made up with water and egg, fried in vegetable oil | 218 kcal | 13g | 13g | – |
163 kcal | 14g | 6.6g | – | |
137 kcal | 12g | 4.8g | – | |
205 kcal | 12g | 12g | – | |
205 kcal | 12g | 12g | – | |
150 kcal | 13g | 5.2g | – | |
364 kcal | 30g | 13g | – |
About these figures
Values are per 100g of the food as described (Calculated from 15-332 made up with water and egg according to packet directions). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: As Vegetable Dishes Supplement, 1992..