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Orange-flavored packaged madeleine cake
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
414
KCAL / 100G
Carbs
59.5g
· 57%
Protein
5.8g
· 6%
Fat
17.2g
· 37%
Fiber
1.6g
Vitamins
Vitamin E
2.4mg · 16% DV
B2
0.12mg · 9% DV
B12
0.18µg · 8% DV
B1
0.08mg · 7% DV
Minerals
Selenium
12µg · 22% DV
Phosphorus
105mg · 15% DV
Sodium
280mg · 12% DV
Zinc
1mg · 9% 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
4.1g
MONOUNSATURATED
7.4g
POLYUNSATURATED
4.8g
Omega 6:3 ratio 57.5:1
Above the ideal 4:1 (57.5:1).
It contains 414 calories per 100 g. That makes it a relatively calorie-dense sweet snack.
No, it provides 5.8 g protein per 100 g. Its nutrition is driven more by carbohydrates and fat than by protein.
It has 59.5 g carbohydrates per 100 g. This means it is a high-carb dessert product.
It contains 17.2 g fat per 100 g. This contributes significantly to its total calorie content.
No, it has 1.6 g fiber per 100 g. That is a relatively low fiber amount.
Its glycemic index is 65. This suggests a moderate to moderately high blood sugar impact.
Yes, it is listed as compatible with vegetarian, omnivore, and flexitarian diets. It is not suitable for diets that avoid dairy or eggs.
It is classified as ultra-processed. Per 100 g, it also contains 414 calories and 59.5 g carbohydrates.
It contains gluten, eggs, dairy, and soy. People with these allergies should avoid it.
It provides 5.8 g protein and 1.6 g fiber per 100 g. Because both protein and fiber are relatively low, it may not be very filling on its own.
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Nutrition data compiled from USDA FoodData Central and scientific sources.