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Blackberry jam psyllium powder gel Calories
High-fiber, low-calorie, filling
CALORIES
GI
POTASSIUM
FIBER
Blackberry jam psyllium powder gel Nutrition Facts
Selected: 100 g
62
KCAL / 100G
Carbs
14.8g
· 91%
Protein
0.6g
· 4%
Fat
0.4g
· 5%
Fiber
6.9g
Blackberry jam psyllium powder gel Vitamins & Minerals
Vitamins
Vitamin C
3.2mg · 4% DV
Vitamin K
5µg · 4% DV
Vitamin E
0.4mg · 3% DV
B1
0.02mg · 2% DV
Minerals
Iron
1mg · 6% DV
Magnesium
18mg · 4% DV
Phosphorus
20mg · 3% DV
Potassium ⭐
95mg · 3% DV
Blackberry jam psyllium powder gel Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Blackberry jam psyllium powder gel Processed?
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.
Does Blackberry jam psyllium powder gel Contain Allergens?
No known major allergens
Which Diets Is Blackberry jam psyllium powder gel Good For?
Vegan
✓ 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
Blackberry jam psyllium powder gel Fat Profile
SATURATED
0.05g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Foods Similar to Blackberry jam psyllium powder gel
Blackberry jam psyllium powder gel — Frequently Asked Questions
How many calories are in blackberry jam psyllium powder gel?
Blackberry jam psyllium powder gel contains 62 calories per 100 g. A 100 g serving also provides 14.8 g of carbohydrates, 0.6 g of protein, and 0.4 g of fat.
Is blackberry jam psyllium powder gel low glycemic and suitable for a vegan diet?
It has a glycemic index of 28, which is low. It is compatible with vegan, vegetarian, gluten-free, Mediterranean, flexitarian, and omnivore diets, although it is a processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.