ArticleFoods (Basel, Switzerland)2025
Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
5 citing papers in PubMed.
- Upcycling of Mixed Fruit Juice By-Products for Flour Production and Application in Plant-Based Burgers.Journal of food science · 2026Article
- Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.Frontiers in nutrition · 2026Article
- Plant-Based Burgers Commercialized in the Spanish Market: Ingredients and Nutritional Assessment Based on Their Labels.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies.Journal of food science · 2025Review
- Toward Nutritionally Sound Plant-Based Meat Analogues: Expert Consensus from a Delphi Study.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
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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Registered trials
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