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Sweet biscuit sticks
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
497
KCAL / 100G
Carbs
66.8g
· 54%
Protein
6.3g
· 5%
Fat
22.4g
· 41%
Fiber
3.1g
Vitamins
B1
0.28mg · 23% DV
Vitamin E
3.1mg · 21% DV
B3
2.6mg · 16% DV
Folate
38µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
12µg · 22% DV
Sodium
410mg · 18% DV
Phosphorus
125mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
10.2g
MONOUNSATURATED
5.1g
POLYUNSATURATED
6g
Omega 6:3 ratio 72.5:1
Above the ideal 4:1 (72.5:1).
There are 497 calories per 100g. It is a calorie-dense processed snack, so portion size can matter.
It provides 6.3g protein per 100g. That means it is not especially high in protein.
Yes, they contain 66.8g carbohydrates per 100g. This makes them a carb-heavy snack.
There are 22.4g fat per 100g. That is a notable fat content for a snack food.
Yes, they contain 3.1g fiber per 100g. They do have fiber, but they are not especially high in it.
The glycemic index is 67. This may be relevant for people monitoring glycemic impact.
Per 100g, they contain 497 calories, 66.8g carbs, and 22.4g fat. Whether they fit a diet depends on your portion and overall daily targets.
Yes, they are compatible with a vegetarian diet. They also fit a flexitarian eating pattern.
They contain gluten, dairy, and soy. People with these allergies or sensitivities should avoid them.
Yes, they are classified as ultra-processed. This is especially important for shoppers who prioritize processing level when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.