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Protein- and fiber-rich gluten-free pizza base
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
17.5g
· 49%
Protein
11.3g
· 32%
Fat
3.1g
· 19%
Fiber
4.2g
Vitamins
Folate
93µg · 23% DV
B2
0.16mg · 12% DV
B6
0.2mg · 12% DV
B1
0.13mg · 11% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
180mg · 26% DV
Selenium
7.8µg · 14% DV
Calcium
105mg · 11% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.25g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
It has 140 calories per 100g. The total calories will depend on your portion size.
It provides 11.3g of protein per 100g. That makes protein one of its notable macronutrients.
It contains 17.5g of carbohydrates per 100g. Carb intake will vary based on how much you eat.
It has 3.1g of fat per 100g. Based on these nutrition facts, the fat content is relatively modest.
Yes, it provides 4.2g of fiber per 100g. Fiber can help support fullness as part of a meal.
Yes, its glycemic index is 35. That is considered a low GI value.
It contains 140 calories per 100g, along with 11.3g protein and 4.2g fiber. Whether it fits a diet depends on your overall portion and meal plan.
Yes, it is listed as gluten-free. That makes it suitable for gluten-free eating patterns.
It is compatible with vegetarian, Mediterranean, flexitarian, and gluten-free diets. This is based on the stated diet compatibility information.
Yes, it contains dairy. People with dairy allergy or sensitivity should take that into account.
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Nutrition data compiled from USDA FoodData Central and scientific sources.