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Source of fiber and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
96
KCAL / 100G
Carbs
10.4g
· 42%
Protein
2.1g
· 8%
Fat
5.5g
· 50%
Fiber
3.4g
Vitamins
Vitamin K
31µg · 26% DV
Vitamin E
2.9mg · 19% DV
Vitamin C
9.5mg · 11% DV
Folate
30µg · 8% DV
Minerals
Phosphorus
52mg · 7% DV
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Magnesium
22mg · 5% 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.62g
MONOUNSATURATED
1.37g
POLYUNSATURATED
3.27g
Omega 6:3 ratio 157.5:1
Above the ideal 4:1 (157.5:1).
It contains 96 calories per 100 grams. You can scale this value based on your portion size.
There are 2.1 grams of protein per 100 grams. It provides some protein, but it is not a high-protein food.
It has 10.4 grams of carbohydrates per 100 grams. The flour contributes to the carbohydrate content.
It contains 5.5 grams of fat per 100 grams. This fat comes from the sunflower oil used in the dish.
Yes, it provides 3.4 grams of fiber per 100 grams. Fiber can help support fullness.
Yes, its glycemic index is 35. That places it in the low-GI range.
Yes, gluten is listed as an allergen. It is not suitable for people avoiding gluten.
Yes, it is suitable for vegan diets. It also fits vegetarian, omnivore, Mediterranean, and flexitarian eating patterns.
At 96 calories per 100 grams, it can fit into a weight-loss diet with portion control. Whether it fits depends on your overall calorie and macro targets.
It is classified as minimally processed. That means it is not considered an ultra-processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.