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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
18.2g
· 46%
Protein
7.6g
· 19%
Fat
6.1g
· 35%
Fiber
5.1g
Vitamins
Folate
92µg · 23% DV
B1
0.16mg · 13% DV
Vitamin K
13.5µg · 11% DV
B2
0.12mg · 9% DV
Minerals
Phosphorus
151mg · 22% DV
Calcium
118mg · 12% DV
Sodium
268mg · 12% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.55g
MONOUNSATURATED
3.06g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
It provides 154 calories per 100g. Total calories will depend on the portion size you eat.
There are 7.6g of protein per 100g. This gives it a moderate protein content from the legumes and cheese.
Per 100g, it has 154 calories and 5.1g of fiber. Its fiber and protein content can make it suitable for balanced diet plans.
Yes, its glycemic index is 33. That places it in the low-GI range.
It contains 5.1g of fiber and 7.6g of protein per 100g. That combination may help support satiety.
Yes, it is compatible with a gluten-free diet. Gluten-Free is listed among its diet compatibilities.
Yes, it is suitable for vegetarians. It also fits Mediterranean and flexitarian eating patterns.
It contains dairy. Anyone with a milk or dairy allergy should take that into account.
Per 100g, it contains 18.2g of carbs and 6.1g of fat. It offers a mixed macronutrient profile rather than being only high in one macro.
It is classified as minimally processed. This means it is not listed as highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.