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Banana-sweetened cake with tahini, egg, and cocoa; moderate protein and healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
285
KCAL / 100G
Carbs
27.4g
· 38%
Protein
8.2g
· 11%
Fat
16.1g
· 51%
Fiber
4.6g
Vitamins
Biotin
6.2µg · 21% DV
B2
0.18mg · 14% DV
B6
0.24mg · 14% DV
B3
1.9mg · 12% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
168mg · 24% DV
Selenium
10.8µg · 20% DV
Magnesium
74mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— 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
2.8g
MONOUNSATURATED
5.9g
POLYUNSATURATED
4.6g
Omega 6:3 ratio 105:1
Above the ideal 4:1 (105:1).
Banana cocoa tahini egg cake provides 285 calories per 100 g. The same serving contains 8.2 g of protein, 27.4 g of carbohydrates, and 16.1 g of fat.
Banana cocoa tahini egg cake has a glycemic index of 48. It also provides 4.6 g of fiber per 100 g, but contains egg and sesame allergens.
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Nutrition data compiled from USDA FoodData Central and scientific sources.