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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
378
KCAL / 100G
Carbs
11.8g
· 15%
Protein
42g
· 53%
Fat
11.4g
· 32%
Fiber
12g
Vitamins
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
Biotin
3.2µg · 11% DV
B1
0.08mg · 7% DV
Minerals
Phosphorus
310mg · 44% DV
Manganese
1mg · 43% DV
Magnesium
105mg · 25% DV
Calcium
180mg · 18% 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
✓ 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
5.4g
MONOUNSATURATED
3.5g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
It provides 378 kcal per 100 g. A per-bar calorie value cannot be calculated because no serving size is provided.
It contains 42 g of protein per 100 g. Protein is its largest listed macronutrient amount.
There are 11.8 g of carbohydrates per 100 g. The same amount of product provides 42 g of protein.
It contains 11.4 g of fat per 100 g. It also provides 11.8 g of carbohydrates per 100 g.
It contains 12 g of fiber per 100 g. This is slightly more than its listed carbohydrate amount of 11.8 g per 100 g.
Its glycemic index is 35. This is the glycemic index value provided for the product.
Yes, it is listed as compatible with a gluten-free diet. It contains dairy, soy, and tree nuts.
Yes, it is listed as suitable for vegetarian and flexitarian diets. Vegan compatibility is not provided.
The listed allergens are dairy, soy, and tree nuts. People with allergies to these ingredients should avoid the product.
Yes, it is classified as ultra-processed. Per 100 g, it provides 378 kcal, 42 g of protein, and 12 g of fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.