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Fiber-rich banana cake with oats, tahini, and cocoa
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
332
KCAL / 100G
Carbs
39.4g
· 46%
Protein
8.1g
· 9%
Fat
17.2g
· 45%
Fiber
6.8g
Vitamins
B6
0.24mg · 14% DV
Biotin
4µg · 13% DV
B1
0.14mg · 12% DV
B3
1.6mg · 10% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
228mg · 33% DV
Magnesium
118mg · 28% DV
Zinc
2mg · 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
2.7g
MONOUNSATURATED
6.1g
POLYUNSATURATED
5.6g
Omega 6:3 ratio 102:1
Above the ideal 4:1 (102:1).
Banana oat tahini cocoa cake contains 332 calories per 100 g. A 100 g serving also provides 8.1 g of protein, 39.4 g of carbohydrates, and 17.2 g of fat.
Banana oat tahini cocoa cake has a glycemic index of 49. It provides 6.8 g of fiber per 100 g and contains sesame and gluten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.