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Contains protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
405
KCAL / 100G
Carbs
57.8g
· 56%
Protein
7.2g
· 7%
Fat
17.1g
· 37%
Fiber
3.1g
Vitamins
B1
0.24mg · 20% DV
B2
0.19mg · 15% DV
Biotin
4.1µg · 14% DV
B3
1.65mg · 10% DV
Minerals
Selenium
13.5µg · 25% DV
Phosphorus
142mg · 20% DV
Iron
2mg · 11% DV
Magnesium
43mg · 10% 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
✓ 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
8.2g
MONOUNSATURATED
4.5g
POLYUNSATURATED
2.9g
Omega 6:3 ratio 34.4:1
Above the ideal 4:1 (34.4:1).
It contains 405 calories per 100g. That makes it a relatively energy-dense sweet.
It provides 7.2g of protein per 100g. It has some protein, but carbohydrates are the dominant macronutrient.
There are 57.8g of carbohydrates per 100g. This makes it a high-carb dessert option.
It contains 17.1g of fat per 100g. For a sweet item, that is a notable fat content.
Yes, it has 3.1g of fiber per 100g. It contains fiber, but it would not be considered very high-fiber based on these values.
Its glycemic index is 62. That suggests a moderate impact on blood sugar.
It is compatible with omnivore, vegetarian, and flexitarian diets. However, at 405 calories per 100g, portion size can matter.
It contains gluten, eggs, and dairy. It is not suitable for people avoiding those allergens.
Yes, it is classified as a processed food. This is the stated processing level for the product.
It contains 7.2g protein and 3.1g fiber per 100g. Still, with 57.8g carbs per 100g, how filling it feels can vary by person.
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Nutrition data compiled from USDA FoodData Central and scientific sources.