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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
123
KCAL / 100G
Carbs
6.2g
· 20%
Protein
9.5g
· 31%
Fat
6.8g
· 49%
Fiber
1.1g
Vitamins
B3
5.5mg · 34% DV
B6
0.4mg · 24% DV
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
155mg · 22% DV
Calcium
120mg · 12% DV
Sodium
260mg · 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
— Not 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
3.1g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
It contains 123 calories per 100g. You can estimate a serving by adjusting that value to the portion size you eat.
It provides 9.5g protein per 100g. That can make it a useful option when you want a protein-containing meal.
Per 100g, it has 123 calories, 9.5g protein, 6.2g carbs, and 6.8g fat. Whether it fits your diet depends on your portion size and overall daily targets.
It has 6.2g carbohydrates per 100g. Its glycemic index is also 32, which is considered low.
It contains 9.5g protein and 1.1g fiber per 100g. Protein and fiber can support satiety as part of a meal.
Its glycemic index is 32. That places it in the low-GI range.
It is compatible with omnivore, Mediterranean, and flexitarian eating patterns. If you have food sensitivities, also check the allergen information.
Yes. It contains gluten and dairy.
Yes, it is classified as processed. This can matter if you prefer foods with a lower processing level.
It contains 6.8g fat per 100g. For a full picture, consider it together with the calories and other macros.
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Nutrition data compiled from USDA FoodData Central and scientific sources.