Desafios e avanços específicos relacionados aos hambúrgueres vegetais: Uma revisão

Abstract

This study analyzed the nutritional labels of 42 vegetarian burgers from popular brands sold worldwide, aiming to evaluate their nutritional composition and "clean labels" compared to traditional meat-based alternatives. The research revealed a wide variation in macronutrient, fiber, and mineral content across the products analyzed. Protein content ranged from 8.3 g to 18.2 g per serving, while saturated fat content varied significantly, from 1.3 g to 6 g per serving. The analysis also highlighted high sodium levels in some products, ranging from 295 mg to 730 mg per serving, raising concerns about potential health impacts, especially for individuals on restrictive diets. These findings suggest that, while vegetarian burgers present a viable alternative to meat, there is a need for greater standardization, cleaner labeling, and transparency in nutritional information to support more informed and healthier food choices. This study contributes to the understanding of the nutritional implications of plant-based products and underscores areas for improvement in the formulation of these foods.