Hamburgers – Nutritional value

In average, in portions of 80 g, MEAT products have 14.7 g of PROTEIN (29.3% of VDR); the product with the highest content has 23.0 g (46.0% of VDR) and the product with the lowest content has 11.4 g (22.9% of VDR). It was observed that, according to the Anvisa Normative Instruction IN no. 20, from July 31st, 2000, Annex IV of Technical Regulation for Hamburger Identity and Quality, is a requirement for industrialized hamburgers contain to contain at least 15% of proteins (15 g per 100 g or 12 g per 80 g);

The sample analysis of 90 products revealed that, only vegan hamburgers present significant quantities of FIBERS due to the nature of their ingredients. Based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020, 27 plant-based products can be classified as SOURCE of fibers, per portion of 80 g. Some meat products present relevant quantities of fibers, depending on the ingredients used.

In the total of the sample analyzes, a small quantity of hamburgers (6 products) have a voluntary statement of IRON in the nutritional label. Among them, there is a beef hamburger and a chicken hamburger that can be considered as a SOURCE of Iron, per portion of 80 g, based on the Anvisa Normative Instruction IN no. 75, from October 8th, 2020.

Generally, hamburgers are not products of low ENERGY VALUE due to the nature of its ingredient. However, the quantities of calories vary significantly among the analyzed products. As observed in the chapter about trends, products have been developed with reduced energy value, with ingredients reformulation and fats reduction. Meat and vegetable products have similar content of calories.

The quantities of CARBOHYDRATES in hamburgers vary significantly according to the ingredients present in their formulation, both for meat products and among vegetables. Generally, animal protein hamburgers have low quantities of carbohydrates, with 42.6% of these products having 0 g per portion of 80 g.

The quantities of SATURATED FAT in hamburgers vary significantly according to the ingredients present in their formulation. Generally, due to the natural raw materials composition, meat products have higher quantities in comparison with vegetables.

It is important to note that fat, as well as carbohydrates, as it is a source of energy, it provides essential fatty acids, necessary for the development, and it makes the absorption of fat-soluble vitamins (A, D, E and K) easier by intestine. In addition, it play an important function of energy ans structural power. On the other hand, the excessive consumption of saturated fat is associated to the increase of bad cholesterol or LDL levels, which can be adhered to the artery and lead to cardiovascular diseases, such as heart attack and HVAC (stroke). For that reason, World Health Organisation (WHO) establishes limits for its consumption. The ideal is the intake of saturated fat not higher than 10% of calories ingested on a day, equivalent to about 21 g. For those who are subject to a cardiac risk, the suggested value is 7%, or about 15 g.

The quantities of TRANS FAT in hamburgers vary significantly according to the ingredients present in their formulation, being present in only a smaller portion (28%) of meat products of the analyzed sample.

Trans fats are naturally present in small quantities in meat and ruminant animals mil, such as cow and sheep. It happens because certain bacteria present in the rumen of these animals promote the bio-hydrogenation fatty acids these animals intake. In addition to meat, there are products that use plant-based fat and oils (in the sample, 25 products use plant-based oils and fats and 1 margarine) in the hamburgers preparation, which also contributes to add a trans fat content above 0.2 g. That is because trans fat can be generated in some industrial processes, mainly in partial hydrogenation of plant-based or animal-based oils. That is because trans fat can be generated in some industrial processes, mainly in partial hydrogenation of plant-based or animal-based oils.

The quantities of SODIUM in hamburgers vary significantly according to the ingredients present in their formulation, being present in only a smaller portion (28%) of meat products of the analyzed sample.The quantity of SODIUM in hamburgers varies significantly according to the ingredients present in its formulation.

In average, in portions of 80 g, MEAT products have 361 mg of SODIUM (18.0% of VDR); the product with the highest content has 16 mg (55.3% of VDR) and the product with the lowest content has 40 mg (2.0% of VDR);

In average, in portions of 80 g, VEGETABLE products have 372 mg of SODIUM (18.6% of VDR); the product with the highest content has 776 mg (38.8% of VDR) and the product with the lowest content has 123 mg ((6.1% do VDR).