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Soothing herbal tea, caffeine-free, antioxidant
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
1
KCAL / 100G
Carbs
0.2g
· 67%
Protein
0.1g
· 33%
Fat
0g
· 0%
Fiber
0g
Vitamins
B1
0.01mg · 1% DV
B2
0.01mg · 1% DV
B6
0.01mg · 1% DV
Vitamin C
0.5mg · 1% DV
Minerals
Calcium
2mg · 0% DV
Iron
0mg · 0% DV
Magnesium
1mg · 0% DV
Zinc
0mg · 0% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Chamomile tea has 1 calorie per 100 g. When consumed plain, it is a very low-calorie beverage.
Chamomile tea contains 0.2 g of carbohydrates per 100 g. This is a very small amount of carbohydrate.
Chamomile tea provides 0.1 g of protein per 100 g. It is not a meaningful source of protein.
Chamomile tea contains 0 g of fat per 100 g. It can fit easily into eating patterns that limit fat intake.
Chamomile tea contains 0 g of fiber per 100 g. It does not contribute to daily fiber intake.
Chamomile tea has a glycemic index of 0. Based on the provided information, it has no glycemic impact.
With just 1 calorie per 100 g, chamomile tea is a low-calorie drink choice. It is also fat-free and has a glycemic index of 0.
Yes, chamomile tea is compatible with a vegan diet. It is also suitable for vegetarian, paleo, Mediterranean, flexitarian, and omnivorous eating patterns.
Chamomile tea is compatible with a gluten-free diet. Gluten-free is included in its listed diet compatibility.
Chamomile tea is classified as minimally processed. This indicates that it undergoes a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.