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Energy-dense sweet flatbread with chocolate and butter
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
390
KCAL / 100G
Carbs
55.2g
· 55%
Protein
7.1g
· 7%
Fat
16.8g
· 38%
Fiber
2.6g
Vitamins
B1
0.29mg · 24% DV
B3
3.1mg · 19% DV
Folate
68µg · 17% DV
B2
0.17mg · 13% DV
Minerals
Manganese
1mg · 43% DV
Selenium
16µg · 29% DV
Phosphorus
142mg · 20% DV
Iron
3mg · 17% 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
✓ 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
8.9g
MONOUNSATURATED
5.05g
POLYUNSATURATED
1.75g
Omega 6:3 ratio 20.3:1
Above the ideal 4:1 (20.3:1).
It contains 390 calories per 100g. That makes it a relatively calorie-dense sweet option.
There are 7.1g of protein per 100g. It provides some protein, but carbs and fat are more prominent.
Yes, it has 55.2g of carbohydrates per 100g. This makes it a carb-forward sweet food.
It contains 16.8g of fat per 100g. Fat is a significant part of its overall calorie content.
Yes, it provides 2.6g of fiber per 100g. It contains some fiber, but it is not especially high in fiber.
Its glycemic index is 62. That is considered a moderate GI value.
It can fit depending on your overall intake, but it has 390 calories per 100g, so portion awareness matters. It is compatible with vegetarian and flexitarian diets.
It contains gluten, dairy, and soy. People avoiding these allergens should not choose it.
Yes, it is suitable for vegetarian and flexitarian diets. It is not dairy-free, since dairy is listed as an allergen.
Yes, it is classified as processed. This can matter for people who prefer less processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.