British 2 wagyu burgers vs Dry Aged Beef Burgers
Overall, Dry Aged Beef Burgers has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | British 2 wagyu burgers | Dry Aged Beef Burgers |
|---|---|---|
| Nutri-Score | d | c |
| NOVA group | — | 4 |
| Calories | 364 kcal | 216 kcal |
| Fat | 33.7 g | 14.9 g |
| Saturated fat | 14.7 g | 7 g |
| Sugars | 0.2 g | 0 g |
| Salt | 0.7 g | 0.6 g |
| Fiber | 0 g | — |
| Protein | 13.9 g | 19.1 g |
| Additives | 1 | 1 |
| Allergens | Sulphur dioxide and sulphites | Beef |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Dry Aged Beef Burgers has 41% fewer calories (216 kcal vs 364 kcal).
- Dry Aged Beef Burgers has 56% less fat (14.9 g vs 33.7 g).
- Dry Aged Beef Burgers has 52% less saturated fat (7 g vs 14.7 g).
- Dry Aged Beef Burgers has 27% more protein (19.1 g vs 13.9 g).
- Dry Aged Beef Burgers has the better Nutri-Score.
- Only British 2 wagyu burgers lists: Sulphur dioxide and sulphites.
- Only Dry Aged Beef Burgers lists: Beef.
Ingredients
British 2 wagyu burgers
Wagyu Beef (94%) - Water Potato Flour Rice Flour Salt Cracked Black Pepper Sunflower Oil Dextrose Preservative: E223 (Sulphites).
Dry Aged Beef Burgers
Beef (82%), Dry Aged Beef (10%), water, rice flour, chickpea flour, sea salt, black pepper, cornflour, salt, preservative: sodium metabisulphite, dextrose. For allergens see ingredients in bold.
FAQ
Which is healthier: British 2 wagyu burgers or Dry Aged Beef Burgers?
Overall, Dry Aged Beef Burgers has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Dry Aged Beef Burgers has fewer calories: 216 kcal versus 364 kcal per 100 g.
Which has less sugar?
Dry Aged Beef Burgers has less sugar: 0 g versus 0.2 g per 100 g.