Pulled Pork Burrito

Pulled Pork Burrito is 755 Cal (3,160 kJ) for a 470 g serve. That makes it the lightest of the 9 items in Burritos, 92 Cal under the category average of 847.

The energy splits fairly evenly: about 48% from carbs (89.8 g), 30% from fat (24.8 g) and 22% from protein (42 g). Fibre is 6.8 g and sugars are 4.7 g.

At 3,160 kJ this is about 36% of the 8,700 kJ average daily intake printed on Australian food labels, and 78% of the 245 items on the menu have fewer calories. Sodium is 1,960 mg, about 98% of the 2,000 mg daily reference, so the rest of the day needs to be lighter (see the GYG sodium ranking).

Per 100 Cal it delivers 5.6 g of protein.

The standard recipe lists Flour Tortilla, White Rice, Black Beans, Pulled Pork, Tomatillo Salsa, Cheese and Pico de Gallo.

Declared allergens: gluten/wheat, milk and soy. The wheat comes from the tortilla or coating, so removing a topping will not change it. Shared preparation areas and fryers mean traces of other allergens are possible.

It is not flagged as vegetarian, vegan or gluten-friendly. Sensitivity flags: contains garlic, onion, chilli, coriander and tomato.

Brown rice instead of white takes about 14 Cal off the total and adds 0.9 g of fibre.

Pinto beans instead of black beans add 35 Cal and 2.8 g of protein, and about 146 mg of sodium.

Making it spicy adds 17 Cal and 166 mg of sodium.

An extra 100 g of pulled pork adds 235 Cal and 25.5 g of protein, taking this item to about 67.5 g of protein and 990 Cal.

Customise Pulled Pork Burrito in the GYG meal builder to see every change added up.