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Source of protein and vitamin A
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
75
KCAL / 100G
Carbs
5.3g
· 28%
Protein
5.4g
· 29%
Fat
3.6g
· 43%
Fiber
1.5g
Vitamins
Vitamin A
350µg · 39% DV
B12
0.5µg · 21% DV
B2
0.22mg · 17% DV
Biotin
5.2µg · 17% DV
Minerals
Selenium
10.2µg · 19% DV
Phosphorus
94mg · 13% DV
Zinc
1mg · 9% DV
Iodine
14µg · 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
1.05g
MONOUNSATURATED
1.35g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
It contains 75 calories per 100 g. You can estimate your serving by adjusting that value to the amount you eat.
There are 5.4 g of protein per 100 g. That makes it a moderate protein option within this category.
With 75 calories per 100 g and a minimally processed profile, it can fit into a balanced diet. Portion size and your overall daily intake still matter.
It has 5.3 g of carbohydrates per 100 g. It also has a glycemic index of 32, which is considered low.
It provides 5.4 g protein and 1.5 g fiber per 100 g. Protein and fiber may help support satiety.
It contains 3.6 g of fat per 100 g. Whether that feels high depends on your portion size and overall meal plan.
Yes, it is listed as compatible with a gluten-free diet. That makes it suitable for people avoiding gluten.
Yes, it is suitable for vegetarians. It is also compatible with omnivore, flexitarian, Mediterranean, and gluten-free eating patterns.
Its glycemic index is 32, which is low. That suggests a gentler glycemic impact compared with higher-GI foods.
Yes, it contains eggs. Anyone with an egg allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.