🌽
Spicy crunchy corn snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
503
KCAL / 100G
Carbs
60.5g
· 48%
Protein
5.8g
· 5%
Fat
26.5g
· 47%
Fiber
4.2g
Vitamins
Vitamin E
5.2mg · 35% DV
B1
0.12mg · 10% DV
B3
1.5mg · 9% DV
Vitamin K
9µg · 8% DV
Minerals
Sodium
850mg · 37% DV
Phosphorus
145mg · 21% DV
Magnesium
58mg · 14% DV
Selenium
7µg · 13% 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.
No known major allergens
Vegan
✓ 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
3.2g
MONOUNSATURATED
11.4g
POLYUNSATURATED
10.1g
Omega 6:3 ratio 65.3:1
Above the ideal 4:1 (65.3:1).
Gong Spicy Corn Puffs provide 503 calories per 100g. That makes them a relatively energy-dense snack.
They contain 5.8g protein per 100g. Based on that amount, they are not a high-protein snack.
Yes, they contain 60.5g carbohydrates per 100g. Carbs make up a large share of this product's nutrition profile.
They contain 26.5g fat per 100g. This indicates a fairly high fat content for a snack food.
Yes, they provide 4.2g fiber per 100g. They contain some fiber, but they are not especially high in fiber.
Their glycemic index is 75. A GI at this level suggests they may raise blood sugar relatively quickly.
At 503 calories per 100g, portion control matters. They are also classified as ultra-processed, which is important to consider for regular intake.
Yes, they are suitable for vegan diets. They also fit vegetarian, omnivore, and flexitarian eating patterns.
Yes, this product is listed as gluten-free. It can fit a gluten-free diet.
They are classified as ultra-processed. They also contain 503 calories, 60.5g carbs, and 26.5g fat per 100g, so they are best evaluated in the context of overall diet quality.
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Nutrition data compiled from USDA FoodData Central and scientific sources.