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Chocolate cream-filled biscuit
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
501
KCAL / 100G
Carbs
65.8g
· 52%
Protein
6.2g
· 5%
Fat
23.8g
· 43%
Fiber
2.7g
Vitamins
Vitamin E
2.1mg · 14% DV
B1
0.12mg · 10% DV
B3
1.1mg · 7% DV
B5
0.28mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Selenium
12µg · 22% DV
Phosphorus
126mg · 18% DV
Sodium
265mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
11.2g
MONOUNSATURATED
6.5g
POLYUNSATURATED
5.1g
Omega 6:3 ratio 60:1
Above the ideal 4:1 (60:1).
Chocobis Biscuit contains 501 calories per 100g. It is a calorie-dense sweet snack.
There are 65.8g of carbohydrates per 100g. That makes it a high-carb biscuit.
It provides 6.2g of protein per 100g. It contains some protein, but it is not a high-protein food.
It has 23.8g of fat per 100g. This indicates a relatively high fat content.
Yes, it contains 2.7g of fiber per 100g. The fiber content is present but not especially high.
Its glycemic index is 65. This suggests a moderate to fairly high glycemic impact.
Yes, it is listed as compatible with omnivore, vegetarian, and flexitarian diets. It is not presented as suitable for vegan diets.
It is classified as ultra-processed. With 501 calories per 100g, it is generally better viewed as an occasional sweet snack.
Yes, it contains gluten, dairy, and soy. It is not suitable for people avoiding those allergens.
Per 100g, it provides 6.2g protein and 2.7g fiber along with 65.8g carbs. How filling it feels can vary, but it is not especially high in protein or fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.