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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
13.1g
· 34%
Protein
9.2g
· 24%
Fat
7.4g
· 42%
Fiber
3.4g
Vitamins
B12
0.62µg · 26% DV
B3
2.5mg · 16% DV
B6
0.24mg · 14% DV
Folate
56µg · 14% DV
Minerals
Phosphorus
125mg · 18% DV
Selenium
9.1µg · 17% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% 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
— Not suitable
Vegetarian
— Not 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
1.85g
MONOUNSATURATED
3.12g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 28.4:1
Above the ideal 4:1 (28.4:1).
It provides 154 calories per 100 grams. You can scale this based on the portion size you eat.
It contains 9.2 grams of protein per 100 grams. That makes it a moderate protein option within a mixed meal.
There are 13.1 grams of carbohydrates per 100 grams. If you track carbs, portion size will matter.
It has 7.4 grams of fat per 100 grams. The fat content is moderate rather than extremely high.
Yes, it provides 3.4 grams of fiber per 100 grams. Fiber can help make a meal feel more balanced and satisfying.
Its glycemic index is 35. That places it in the low-GI range.
It can fit into a diet plan because it offers a balance of calories, protein, carbs, and fat. Portion control is still important.
Yes, it is listed as gluten-free. It can be suitable for people following a gluten-free diet.
It is compatible with omnivore, Mediterranean, flexitarian, and gluten-free eating patterns. This makes it versatile for several diet styles.
It is classified as minimally processed. That means it is not in the ultra-processed category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.