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Oil-free gluten-free zucchini fritters
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
92
KCAL / 100G
Carbs
10.2g
· 44%
Protein
5.6g
· 24%
Fat
3.3g
· 32%
Fiber
2.1g
Vitamins
B2
0.16mg · 12% DV
B12
0.28µg · 12% DV
B6
0.19mg · 11% DV
Biotin
3.1µg · 10% DV
Minerals
Selenium
10.2µg · 19% DV
Phosphorus
97mg · 14% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.95g
MONOUNSATURATED
1.25g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
There are 92 calories per 100g. That makes them a relatively light vegetable-based option.
Yes, they provide 5.6g of protein per 100g. That gives them some protein alongside their vegetable base.
They contain 10.2g of carbohydrates per 100g. This is a moderate carb amount rather than an extremely high one.
They have 3.3g of fat per 100g. Based on the provided values, the fat content is fairly modest.
Yes, they contain 2.1g of fiber per 100g. Fiber can help support fullness as part of a meal.
Yes, the glycemic index is 42. That places them in the low-GI range.
With 92 calories per 100g and a glycemic index of 42, they can fit into many balanced eating plans. Portion size still matters.
They are compatible with omnivore, vegetarian, gluten-free, Mediterranean, and flexitarian diets. This suitability is based on the provided diet compatibility data.
Yes, they contain eggs. Anyone with an egg allergy should avoid them.
They are classified as minimally processed. This means they are not considered a heavily processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.