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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
230
KCAL / 100G
Carbs
22.5g
· 39%
Protein
12.5g
· 22%
Fat
10.2g
· 39%
Fiber
3.4g
Vitamins
B3
4.9mg · 31% DV
B12
0.72µg · 30% DV
B6
0.27mg · 16% DV
B1
0.16mg · 13% DV
Minerals
Manganese
1mg · 43% DV
Selenium
19µg · 35% DV
Phosphorus
165mg · 24% DV
Sodium
455mg · 20% 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
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.45g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.42g
Omega 6:3 ratio 15.6:1
Above the ideal 4:1 (15.6:1).
It contains 230 calories per 100g. Total calories will depend on the portion size you eat.
It provides 12.5g of protein per 100g. That can contribute to your daily protein intake.
There are 22.5g of carbohydrates per 100g. The bread component contributes to the carb content.
It contains 10.2g of fat per 100g. The total fat intake increases with larger portions.
Yes, it has 3.4g of fiber per 100g. Fiber may help support fullness.
Its glycemic index is 55. This suggests a moderate glycemic impact.
It offers protein and fiber, but it is also classified as a processed food. Whether it fits your diet depends on your overall eating pattern and portion size.
Yes, it is classified as processed. Processing level is an important factor for some shoppers when comparing foods.
No, it contains gluten. It is not suitable for people avoiding gluten.
It is compatible with omnivore, Mediterranean, and flexitarian diets. Suitability still depends on your individual preferences and serving size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.