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Source of fiber, plant protein, and omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
121
KCAL / 100G
Carbs
18.4g
· 59%
Protein
5.6g
· 18%
Fat
3.3g
· 23%
Fiber
6.1g
Vitamins
Folate
91µg · 23% DV
B1
0.16mg · 13% DV
Vitamin K
14.2µg · 12% DV
B6
0.12mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
132mg · 19% DV
Magnesium
61mg · 15% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.35g
MONOUNSATURATED
0.48g
POLYUNSATURATED
1.72g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Black-eyed pea chia salad contains 121 calories per 100 g.
It provides 5.6 g of protein per 100 g. It is a plant-based protein-containing salad option.
It contains 18.4 g of carbohydrates per 100 g. The same amount also provides 6.1 g of fiber.
Its glycemic index is 33. This is in the low glycemic index range.
A glycemic index of 33 indicates a lower glycemic impact from its carbohydrates. It also contains 6.1 g of fiber per 100 g.
Its 6.1 g of fiber and 5.6 g of protein per 100 g can contribute to a filling meal. Fullness also depends on serving size and the rest of the meal.
With 121 calories and 6.1 g of fiber per 100 g, it can fit into a balanced eating plan depending on your calorie and portion goals.
Yes, it is compatible with vegan and vegetarian diets. It also fits Mediterranean and flexitarian eating patterns.
Based on the provided dietary compatibility information, it is suitable for a gluten-free diet.
It is classified as minimally processed. It is also listed as compatible with a Paleo diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.