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Dessert prepared with lactose-free milk
CALORIES
GI
POTASSIUM
FIBER
100 g of Biscuit Cake with Lactose-Free Milk has 270 calories. It contains 42.5 g of carbs, 4.8 g of protein, 9.4 g of fat and 1.4 g of fiber. Its 9.2 µg of Selenium covers 17% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
270
KCAL / 100G
Carbs
42.5g
· 15% DV
Protein
4.8g
· 10% DV
Fat
9.4g
· 12% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 7% · Fat 31%
Vitamins
B12
0.38µg · 16% DV
B2
0.2mg · 15% DV
B1
0.16mg · 13% DV
Biotin
3.1µg · 10% DV
Minerals
Selenium
9.2µg · 17% DV
Phosphorus
116mg · 17% DV
Calcium
118mg · 12% DV
Iron
2mg · 11% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.1g
MONOUNSATURATED
2.65g
POLYUNSATURATED
1.75g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.