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Frozen sweet pastry tart with a mixed forest-fruit filling
CALORIES
GI
POTASSIUM
FIBER
100 g of Frozen forest fruit tart has 280 calories. It contains 43.5 g of carbs, 3.2 g of protein, 10.8 g of fat and 2.5 g of fiber. Its 7.5 µg of Selenium covers 14% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
280
KCAL / 100G
Carbs
43.5g
· 16% DV
Protein
3.2g
· 6% DV
Fat
10.8g
· 14% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 5% · Fat 34%
Vitamins
B1
0.12mg · 10% DV
Biotin
3µg · 10% DV
Vitamin C
8.5mg · 9% DV
B2
0.1mg · 8% DV
Minerals
Selenium
7.5µg · 14% DV
Phosphorus
62mg · 9% DV
Sodium
185mg · 8% DV
Iron
1mg · 6% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 280 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
✓ 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
5.2g
MONOUNSATURATED
3.05g
POLYUNSATURATED
1.75g
Omega 6:3 ratio 20.6:1
Above the ideal 4:1 (20.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.