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Source of fiber and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
27
KCAL / 100G
Carbs
4.5g
· 55%
Protein
2.5g
· 31%
Fat
0.5g
· 14%
Fiber
2.6g
Vitamins
Vitamin K
175µg · 146% DV
Vitamin A
235µg · 26% DV
Vitamin C
11.5mg · 13% DV
Folate
38µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Calcium
240mg · 24% DV
Magnesium
58mg · 14% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.08g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Boiled mulberry leaves contain 27 calories per 100 grams. That makes them a low-calorie vegetable option.
There are 2.5 grams of protein per 100 grams. For a vegetable, that adds a modest amount of protein.
No, they provide 4.5 grams of carbohydrates per 100 grams. They also have a low glycemic index of 15.
Yes, they contain 2.6 grams of fiber per 100 grams. This fiber content can make them a useful part of a balanced meal.
Yes, they contain just 0.5 grams of fat per 100 grams. That makes them a very low-fat food.
Yes, based on the provided diet compatibility, they are suitable for keto. Their low carb content and GI of 15 support that fit.
Yes, they are suitable for both vegan and vegetarian diets. They are also compatible with paleo, Mediterranean, flexitarian, gluten-free, and sattvik eating patterns.
The glycemic index is 15. That is considered low.
Yes, according to the provided diet compatibility, they are gluten-free. They fit gluten-free eating patterns.
They are classified as minimally processed. This means they stay close to their original food form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.