Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy
2025
Katia Regina Biazotto | Ana Carolina Hadlich Xavier | Rosane Ribeiro de Mattos | Júnior Mendes Furlan | Roger Wagner | Daniel Henrique Bandoni | Veridiana Vera de Rosso
This study aimed to evaluate the nutritional profile of commercial plant-based burgers (PBBs) available in Brazil and to assess their suitability for fulfilling nutritional requirements. Seven PBBs were selected, based on the different protein sources used in the formulations. The proximate and mineral compositions were evaluated, and the fatty acid and amino acid profiles were determined. The protein contents ranged from 5.25 ±: 0.37 to 13.55 ±: 1.16 g/100 g in the PBBs made from quinoa and a mix of proteins, respectively. The studied PBBs can offer between 46 and 71% of the essential amino acid (EAA) requirements. In addition, the total amount of EAAs provided the nutritional requirements established by the FAO/UN for all of the PBBs, considering the 100 g portion intake. The total fat content in the PBBs ranged from 3.51 ±: 0.11 to 12.74 ±: 1.93 g/100 g. Linoleic acid and oleic acid were the major fatty acids in the three PBBs, while myristic acid was the major fatty acid in one PBB studied. This study revealed significant differences in the nutritional composition between PBBs marketed in Brazil. Additionally, the lack of regulation allows for considerable variation in their nutritional profiles, making it difficult to compare them with those of meat burgers.
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