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Caramel and chocolate wafer bar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
510
KCAL / 100G
Carbs
64g
· 51%
Protein
5.4g
· 4%
Fat
25g
· 45%
Fiber
2.1g
Vitamins
B2
0.09mg · 7% DV
B1
0.07mg · 6% DV
B5
0.2mg · 4% DV
B12
0.1µg · 4% DV
Minerals
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
Calcium
70mg · 7% DV
Sodium
170mg · 7% 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
— 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
13.5g
MONOUNSATURATED
7.8g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 220:1
Above the ideal 4:1 (220:1).
Eti Gong provides 510 calories per 100 g. It is a calorie-dense sweet product.
Per 100 g, Eti Gong contains 64 g of carbohydrates, 25 g of fat, and 5.4 g of protein. Carbohydrates and fat are its main energy-providing nutrients.
Eti Gong is compatible with an omnivore diet. Since it contains 510 calories per 100 g, portion size is important for people managing their calorie intake.
Eti Gong has a glycemic index of 65. This indicates that its carbohydrates may have a moderate-to-higher impact on blood glucose.
Eti Gong contains 2.1 g of fiber per 100 g. This is relatively low compared with its 64 g carbohydrate content.
Eti Gong contains 5.4 g of protein per 100 g. It provides some protein, but it is not a protein-focused food.
Yes, Eti Gong contains gluten. It is not suitable for people with celiac disease or gluten sensitivity.
Yes, Eti Gong contains dairy. People with a dairy allergy should avoid it.
Yes, Eti Gong contains soy. It should be avoided by people with a soy allergy.
Yes, Eti Gong is classified as an ultra-processed sweet product. Its serving size and frequency of consumption can be considered as part of an overall balanced eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.