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Fried breaded mozzarella snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
363
KCAL / 100G
Carbs
29.7g
· 33%
Protein
13.2g
· 15%
Fat
20.9g
· 52%
Fiber
1.1g
Vitamins
B12
0.75µg · 31% DV
B2
0.28mg · 22% DV
B1
0.16mg · 13% DV
Vitamin A
112µg · 12% DV
Minerals
Phosphorus
310mg · 44% DV
Calcium
390mg · 39% DV
Sodium
880mg · 38% DV
Selenium
19µg · 35% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
9.2g
MONOUNSATURATED
6.4g
POLYUNSATURATED
3.3g
Omega 6:3 ratio 38.8:1
Above the ideal 4:1 (38.8:1).
Burger King Mozzarella Sticks contain 363 calories per 100g. To estimate a serving, you would need the exact portion weight.
They provide 13.2g protein per 100g. That gives them a moderate protein contribution, alongside notable fat and carbs.
They contain 29.7g carbohydrates per 100g. Carb intake will depend on how much you eat.
They have 20.9g fat per 100g. That means fat is a significant part of their nutrition profile.
Yes, but only a small amount. They provide 1.1g fiber per 100g.
Their glycemic index is 55. This places them around the moderate range.
Yes, based on the provided diet compatibility, they are suitable for vegetarians. They also fit omnivore and flexitarian diets.
Yes. The listed allergens are gluten and dairy.
They are classified as ultra-processed. Per 100g, they contain 363 calories, 20.9g fat, and 29.7g carbs, so portion awareness matters.
They may offer some satiety because they contain 13.2g protein per 100g. However, their fiber content is low at 1.1g per 100g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.