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Source of calcium and protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
4.2g
· 7%
Protein
8.2g
· 13%
Fat
21.5g
· 80%
Fiber
0.4g
Vitamins
B12
0.8µg · 33% DV
Vitamin A
210µg · 23% DV
B2
0.25mg · 19% DV
Biotin
2.5µg · 8% DV
Minerals
Sodium
650mg · 28% DV
Phosphorus
140mg · 20% DV
Calcium
180mg · 18% DV
Selenium
10µg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
13.4g
MONOUNSATURATED
6.1g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 4.2:1
Above the ideal 4:1 (4.2:1).
Green herb cheese spread contains 245 calories per 100 grams. The total calories will vary based on the portion size you eat.
It provides 8.2 grams of protein per 100 grams. Its main macronutrient is fat rather than protein.
Yes, it contains 4.2 grams of carbohydrates per 100 grams. That makes it relatively low in carbs.
Yes, it is listed as compatible with keto. Its low carbohydrate and high fat profile support that fit.
Yes, it is listed as compatible with a gluten-free diet. That means it fits gluten-free eating based on the provided data.
Its glycemic index is 25. This indicates a low glycemic impact.
Yes, it contains 21.5 grams of fat per 100 grams. Fat is the dominant macronutrient in this food.
Yes, it is listed as compatible with a vegetarian diet. It also fits pescatarian and flexitarian eating patterns.
Yes, it contains dairy. Anyone with a dairy allergy or sensitivity should be cautious.
Yes, its processing level is listed as processed. This means it is not categorized as an unprocessed single-ingredient food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.