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Chocolate cream-filled biscuit
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
505
KCAL / 100G
Carbs
65.2g
· 52%
Protein
5.8g
· 5%
Fat
24.1g
· 43%
Fiber
3.1g
Vitamins
Vitamin E
2.3mg · 15% DV
B1
0.12mg · 10% DV
B3
1.1mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
130mg · 19% DV
Iron
3mg · 17% DV
Selenium
8µg · 15% 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
11.2g
MONOUNSATURATED
7.1g
POLYUNSATURATED
4.4g
Omega 6:3 ratio 52.5:1
Above the ideal 4:1 (52.5:1).
It provides 505 calories per 100 grams. That makes it a calorie-dense sweet snack.
It contains 65.2 grams of carbohydrates per 100 grams. This means it is relatively high in carbs.
It has 24.1 grams of fat per 100 grams. So yes, its fat content is also fairly high.
It provides 5.8 grams of protein per 100 grams. It is not a high-protein snack.
Yes, it contains 3.1 grams of fiber per 100 grams. The fiber content is present but not especially high.
Its glycemic index is 62. This suggests a moderate impact on blood sugar.
Yes, it is listed as compatible with omnivore, vegetarian, and flexitarian diets. It is not described as vegan.
It is classified as ultra-processed. With 505 calories per 100 grams, it is better viewed as an occasional sweet snack rather than a staple food.
It contains gluten, dairy, and soy. People with these allergies or sensitivities should avoid it.
Per 100 grams, it has 5.8 grams of protein and 3.1 grams of fiber. Because protein and fiber are modest, it may not be especially filling for long.
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Nutrition data compiled from USDA FoodData Central and scientific sources.