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source of protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
235
KCAL / 100G
Carbs
4.2g
· 7%
Protein
13.5g
· 23%
Fat
18.8g
· 70%
Fiber
0.7g
Vitamins
B12
5.2µg · 217% DV
Vitamin D
7.2µg · 36% DV
B3
4.6mg · 29% DV
Vitamin E
3.1mg · 21% DV
Minerals
Selenium
35µg · 64% DV
Phosphorus
195mg · 28% DV
Sodium
610mg · 27% DV
Iodine
32µg · 21% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
6.2g
POLYUNSATURATED
7.4g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
It has 235 calories per 100g. The total calories will vary based on the portion you eat.
It provides 13.5g of protein per 100g. That makes it a protein-containing processed seafood option.
Yes, based on the provided data, it is compatible with keto and ketovore diets. Per 100g, it contains 4.2g carbs and 18.8g fat.
Yes, it is listed as gluten-free. It is suitable for a gluten-free diet according to the provided information.
Its glycemic index is listed as 20. That is generally considered a low glycemic impact.
It contains 18.8g of fat per 100g. Fat is the most prominent macronutrient in its nutrition profile.
Yes, but only a small amount. It provides 0.7g of fiber per 100g.
It is listed as compatible with omnivore, pescatarian, keto, ketovore, Mediterranean, and flexitarian diets. It is also marked gluten-free.
Yes, it contains fish. Anyone with a fish allergy should avoid it.
Yes, it is categorized as processed. The provided processing level is listed as processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.