| ▲ | carlmr 3 hours ago |
| >it has way more sodium than ground beef you'd buy at a grocerty store We're not comparing fairly here. A finished hamburger patty is not pure ground beef. Did you ever make a hamburger patty yourself? You add salt and spices at a minimum. A more fair comparison would be looking at store-bought hamburger patties. That's the same category of food. I just compared Beyond (0.75g salt per 100g) and block house American Burger (0.88g per 100g). The patties are somewhat similar in weight, too (113g and 125g). So both in absolute, and weight relative amounts the Beyond burger has less sodium. |
|
| ▲ | Intermernet 2 hours ago | parent | next [-] |
| You can make an awesome burger pattie with beef, onion, garlic, a touch of finely chopped jalapeno and some herbs and spices etc. You don't need to add salt. |
| |
| ▲ | deepvibrations an hour ago | parent [-] | | Yes, and I can make a vegan burger from lentils, onion, garlic and a touch of finely chopped jalapino, herbs etc. The comparison here is shop-bought burgers or those you would buy in a burger restaurant, which WILL have salt and likely more than a Beyond burger. | | |
| ▲ | edgyquant an hour ago | parent [-] | | Why is that the comparison being made? | | |
| ▲ | ben_w 3 minutes ago | parent [-] | | I believe the claim being made here is that "a beyond burger" is a thing which fast food chains and supermarkets will offer as an alternative to "a beef burger", that almost nobody will make their own burgers. I have no opinion about the economics of the brand itself; as a vegetarian I've always thought they were over-priced, and also that it was a shame I don't have a huge range of alternatives, as I actually like spicy bean burgers and can't find them any more*. In fact, because of the limited alternatives in my local markets, I got a kit for making my own burgers from dehydrated soy mince and/or mashed kidney beans. * I don't know how much of this is "bean burgers are no longer popular" vs. "I moved country and Berlin has never heard of them"; for Quorn I do at least know it's the latter. |
|
|
|
|
| ▲ | Saline9515 32 minutes ago | parent | prev | next [-] |
| It means one patty has around 45% of the optimal recommended sodium intake and 30% of the max recommendation. https://www.heart.org/en/healthy-living/healthy-eating/eat-s... |
|
| ▲ | iinnPP 2 hours ago | parent | prev | next [-] |
| You don't need salt and spices to make a burger, it can be 100% beef with no additives. A pinch of salt can be like 0.3g/burger and you're fine as well. I don't eat that these days, my burgers are actually 25% beef and 75% lentil/seasoning. Still under 0.5g/100g |
| |
| ▲ | kleiba 2 hours ago | parent [-] | | Let me assure you that you're in the vast minority if you add little or no salt at all to your home-made burger patties. | | |
| ▲ | iinnPP 2 hours ago | parent | next [-] | | I was going to edit the comment with this but in Canada we have a company called Metro(grocer) and they often sell 4x fresh beef patties for ~$4 which is 1lb(454g) of ground beef and exactly nothing else. It's good to eat sans salt on bbq with your desired (typically salty) toppings. I know people salt the patty while cooking, but the topic at hand is Beyond and their patties. | |
| ▲ | Jensson 2 hours ago | parent | prev | next [-] | | Still meat is very low sodium, it is weird to say plant based alternatives have less sodium since both have as much salt as you add since there is almost none naturally. | | |
| ▲ | kleiba 2 hours ago | parent [-] | | But then you're comparing apples an oranges: meat is low in sodium in its unprocessed form, but so are all the ingredients of the plant-based alternative before adding salt. What matters is not so much the natural form, it is how the product is typically consumed. But of course I see your point that with home made meat-based patties, you are in control of how much salt you want to add, while with factory made patties, you have to take what you get, it's typically not possible to "take away" salt. Mind you, though, the latter argument holds for both plant-based and meat-based factory-made patties. | | |
| ▲ | iinnPP 2 hours ago | parent [-] | | Beyond sells a ground beef substitute which has about 3x as much sodium as lean ground beef. | | |
| ▲ | kleiba an hour ago | parent [-] | | Did you get the point about how you usually season meat (with salt) before you eat it? Beyond Beef has 230mg of sodium per 100g (according to their website), even a pinch of salt you add for seasoning easily contains 10x that amount. Also, do you expect the vegan alternative to have exactly the same nutritional values as their meat counterparts? Look, I don't even know why I'm defending Beyond here, I'm certainly not a fan (as a matter of fact, I don't like their beef patties). But I think the arguments you've made are not entirely fair. | | |
| ▲ | iinnPP 36 minutes ago | parent [-] | | The sodium content is about 3x higher. It doesn't taste 3x higher. If you're salting your recipe with traditional ground beef, you're doing the same with Beyond. If not, same. I do not expect or even encourage the content of any alternative to match the nutritional value of the real deal. A typical pinch of salt is 300mg. Not 2300mg. When the base product has 3x as much sodium, that is a problem. It doesn't need that much because as you stated, you can add salt during cooking. As a great example, let's take a use case for Beyond which is taco meat. I add taco seasoning (my own which is about 30% sodium compared to a traditional) and now the Beyond version is still roughly 250% the sodium content. I can't remove the sodium they add. It's not a product I like or desire. It's more expensive. It's less healthy (note how often I mention reduced salt) for myself. Also, I have been a strict vegan in life for about 5 years. I still didn't eat Beyond (aside from tasting it) during that period (it was available). I'm not really trying to attack Beyond here, it's all personal preference at the end of the day. I make 95% of my food, from bread to tomato sauce to pickled peppers and hot sauce. When I am reaching for a vegan protein, I reach for lentils. |
|
|
|
| |
| ▲ | edgyquant an hour ago | parent | prev [-] | | The GP is talking about health conscious folks |
|
|
|
| ▲ | mikkupikku 2 hours ago | parent | prev [-] |
| I have made burgers hundreds if not thousands of times and I have never done more than roll ground beef into a ball ans squish it flat. Salt and spices are completely unnecessarily, who am I, Gordon Ramsey? Sliced onion on top of the patty does plenty of work. |
| |
| ▲ | eeixlk 2 hours ago | parent [-] | | You are comparing a prepared product to a raw ingredient. Raw beef is pretty boring which is why every single restaurant add some combination of salt, pepper, mayo, ketchup, mustard, oil, butter, gochujang, etc to make it into food. If you want to convince the world to eat unseasoned beef and onion burgers be my guest but you have a tougher hill to climb than the vegetarians. Eat what makes you happy, but maybe acknowledge it's not actual cooking. | | |
| ▲ | mikkupikku an hour ago | parent [-] | | That's quite a little rant, but I'm still going to just roll the meat up and squish it, and objections to this are the most retarded vegan rhetoric I've ever heard by a long mile. | | |
|
|
