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Packaged fruit-filled cake
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
435
KCAL / 100G
Carbs
61.5g
· 56%
Protein
5.4g
· 5%
Fat
19.2g
· 39%
Fiber
1.8g
Vitamins
B1
0.18mg · 15% DV
Vitamin E
2.1mg · 14% DV
B2
0.14mg · 11% DV
B3
1.6mg · 10% DV
Minerals
Selenium
10µg · 18% DV
Phosphorus
112mg · 16% DV
Iron
2mg · 11% DV
Sodium
245mg · 11% 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
8.7g
MONOUNSATURATED
5.1g
POLYUNSATURATED
4.8g
Omega 6:3 ratio 57.5:1
Above the ideal 4:1 (57.5:1).
It contains 435 calories per 100 grams. It is a calorie-dense sweet snack.
No, it provides 5.4 grams of protein per 100 grams. That is not considered high protein.
Yes, it has 61.5 grams of carbohydrates per 100 grams. This makes it a high-carb sweet product.
It contains 19.2 grams of fat per 100 grams. That means it is relatively high in fat as well.
Yes, but not much. It provides 1.8 grams of fiber per 100 grams.
Its glycemic index is 65. This suggests a moderate to moderately high glycemic impact.
Yes, it is compatible with omnivore, vegetarian, and flexitarian diets. People following those patterns can include it based on their preferences.
It contains gluten, eggs, dairy, and soy. It is not suitable for people avoiding those allergens.
It is classified as an ultra-processed sweet. Per 100 grams, it contains 435 calories, 61.5 grams of carbs, and 19.2 grams of fat.
It has 5.4 grams of protein and 1.8 grams of fiber per 100 grams. Since both protein and fiber are relatively modest, it may not be very filling.
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Nutrition data compiled from USDA FoodData Central and scientific sources.