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Collagen and omega-3 supplement
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
500
KCAL / 100G
Carbs
5g
· 4%
Protein
60g
· 45%
Fat
30g
· 51%
Fiber
0g
Vitamins
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
B3
0mg · 0% DV
Minerals
Calcium
0mg · 0% DV
Iron
0mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% 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
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6g
MONOUNSATURATED
8g
POLYUNSATURATED
20g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
It provides 500 kcal per 100 g. Since no serving or tablet weight is provided, calories per tablet cannot be calculated.
There are 60 g of protein per 100 g. This makes protein a major macronutrient in the product.
Yes, it contains 5 g of carbohydrates per 100 g. It provides 0 g of fiber per 100 g.
The product contains 30 g of fat per 100 g. Its energy content is 500 kcal per 100 g.
Yes, it is listed as compatible with a keto diet. It contains 5 g of carbohydrates per 100 g.
Yes, it is listed as compatible with paleo eating. It is also listed as suitable for carnivore, ketovore, pescatarian, and Mediterranean diets.
Its listed glycemic index is 0. The product has 5 g of carbohydrates per 100 g.
Yes, fish is listed as an allergen. People with a fish allergy may need to avoid this product.
Yes, it is listed as compatible with a gluten-free diet. It is also listed as suitable for omnivore and pescatarian diets.
Yes, it is classified as ultra-processed. Per 100 g, it contains 60 g protein, 30 g fat, and 5 g carbohydrates.
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Nutrition data compiled from USDA FoodData Central and scientific sources.