4 oz raw/patty:
Impossible → 19 P / 14 F / 9 C, 240 kcal, 370 mg Na, 0 mg chol
Beyond → 20 P / 13 F / 7 C, 220 kcal, 260 mg Na, 0 mg chol
80/20 beef → 19 P / 23 F / 0 C, 287 kcal, 75 mg Na, ? chol (high)
Plants hit beef-level protein, ditch cholesterol, trade more sodium & a few carbs; beef still packs the fat.
The McDonald’s quarter pounder patty (just the cooked patty, no bun and no toppings), which I believe is comparable, comes with 210mg of salt.
Since the DRV is 2000mg, the differences aren’t as significant as they appear.
True for many midwestern homes.
This also doesn't include what you need to do to cook a beyond/impossible burger. At least when I've made one, they absorb oil like a sponge. A burger will actually render out fat and doesn't need any oil in the pan. And no I'm not converting to teflon in this lifetime. You will find you want to season them heavily as well as the taste is pretty plain and heavy on the cooking oil used.