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Source of protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
105
KCAL / 100G
Carbs
12.3g
· 48%
Protein
8.5g
· 33%
Fat
2.1g
· 19%
Fiber
1.4g
Vitamins
B2
0.19mg · 15% DV
B12
0.28µg · 12% DV
B5
0.31mg · 6% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
132mg · 19% DV
Selenium
5.8µg · 11% DV
Calcium
92mg · 9% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.15g
MONOUNSATURATED
0.52g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
Apricot quinoa quark provides 105 calories per 100 g.
It contains 8.5 g of protein per 100 g. This makes it a protein-containing option for breakfast or a snack.
Apricot quinoa quark contains 12.3 g of carbohydrates per 100 g.
It has 2.1 g of fat per 100 g. Its fat content is lower than its protein and carbohydrate content.
Yes. It provides 1.4 g of fibre per 100 g.
Apricot quinoa quark has a glycemic index of 38.
Its glycemic index is 38. Portion size should also be considered when assessing glycemic impact.
Yes, it is compatible with a gluten-free diet.
Yes, it is suitable for vegetarian diets. It is also compatible with Mediterranean and flexitarian eating patterns.
Yes. Dairy is listed as an allergen, so it is not suitable for people with a dairy allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.