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Source of protein, omega-3 and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
218
KCAL / 100G
Carbs
5.8g
· 11%
Protein
12.4g
· 23%
Fat
16.2g
· 66%
Fiber
4.5g
Vitamins
B12
1.08µg · 45% DV
Biotin
12.4µg · 41% DV
B5
1.48mg · 30% DV
B2
0.36mg · 28% DV
Minerals
Selenium
28µg · 51% DV
Manganese
1mg · 43% DV
Phosphorus
255mg · 36% DV
Magnesium
84mg · 20% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.55g
MONOUNSATURATED
5.25g
POLYUNSATURATED
4.7g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
It contains 218 calories per 100 grams. You can estimate your portion by adjusting for the amount you eat.
Yes, it provides 12.4 grams of protein per 100 grams. That makes it a solid option for protein-focused meals.
Yes, it is compatible with keto. Per 100 grams, it has 5.8 grams of carbs and 16.2 grams of fat.
Yes, its glycemic index is 5. That is considered very low.
It may help with satiety because it contains protein, fat, and fiber. Per 100 grams, it has 12.4 grams of protein, 16.2 grams of fat, and 4.5 grams of fiber.
Yes, it is compatible with a gluten-free diet. Gluten-Free is listed in its diet compatibility.
It is suitable for Omnivore, Keto, Vegetarian, Ketovore, Paleo, Mediterranean, Flexitarian, and Gluten-Free diets. This gives it broad flexibility across eating styles.
The listed allergen is eggs. People with an egg allergy should avoid it.
It is classified as minimally processed. That means its processing level is low.
It has 5.8 grams of carbs per 100 grams. That makes it a practical choice for lower-carb eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.