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Baked anchovy (light corn flour) Calories
Rich in omega-3, high protein, low carb, healthy baked preparation
CALORIES
GI
POTASSIUM
FIBER
Baked anchovy (light corn flour) Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
3.2g
· 8%
Protein
18.5g
· 45%
Fat
8.5g
· 47%
Fiber
0.3g
Baked anchovy (light corn flour) Vitamins & Minerals
Vitamins
B12
7.5µg · 313% DV
B3
3.5mg · 22% DV
B6
0.25mg · 15% DV
B2
0.15mg · 12% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
210mg · 30% DV
Iodine
25µg · 17% DV
Calcium
120mg · 12% DV
Baked anchovy (light corn flour) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Baked anchovy (light corn flour) Processed?
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.
Does Baked anchovy (light corn flour) Contain Allergens?
Contains these allergens:
Which Diets Is Baked anchovy (light corn flour) Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Baked anchovy (light corn flour) Fat Profile
SATURATED
2.1g
MONOUNSATURATED
2.8g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Baked anchovy (light corn flour)
Baked anchovy (light corn flour) — Frequently Asked Questions
How many calories are in lightly cornmeal-coated baked anchovies?
Lightly cornmeal-coated baked anchovies provide 165 calories per 100 g. A 100 g serving contains 18.5 g of protein, 8.5 g of fat, and 3.2 g of carbohydrates.
Are baked anchovies suitable for a keto diet?
Yes, lightly cornmeal-coated baked anchovies are compatible with keto and ketovore diets. They contain 3.2 g of carbohydrates per 100 g and have a glycemic index of 35.
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Nutrition data compiled from USDA FoodData Central and scientific sources.