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Cake made with dried mulberry, tahini, cocoa, and lactose-free milk. Rich in fiber, calcium, and iron.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
330
KCAL / 100G
Carbs
44g
· 54%
Protein
7.2g
· 9%
Fat
13.5g
· 37%
Fiber
3.6g
Vitamins
B2
0.18mg · 14% DV
B12
0.3µg · 13% DV
Vitamin E
1.9mg · 13% DV
Biotin
3.2µg · 11% DV
Minerals
Phosphorus
110mg · 16% DV
Selenium
7µg · 13% DV
Calcium
120mg · 12% DV
Iron
2mg · 11% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.8g
MONOUNSATURATED
5.2g
POLYUNSATURATED
3.7g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Dried mulberry tahini cocoa cake with lactose-free milk provides 330 calories per 100 g. The same portion contains 44 g of carbohydrates, 13.5 g of fat, and 7.2 g of protein.
This cake has a glycemic index of 55. It contains eggs and sesame, so it is not suitable for people with these allergies.
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Nutrition data compiled from USDA FoodData Central and scientific sources.