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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
154
KCAL / 100G
Carbs
11.1g
· 29%
Protein
10.8g
· 28%
Fat
7.5g
· 43%
Fiber
3.5g
Vitamins
B12
0.72µg · 30% DV
B2
0.34mg · 26% DV
Biotin
7.1µg · 24% DV
Folate
86µg · 22% DV
Minerals
Selenium
21.5µg · 39% DV
Phosphorus
177mg · 25% DV
Iodine
20µg · 13% DV
Iron
2mg · 11% 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
1.68g
MONOUNSATURATED
3.46g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
It contains 154 calories per 100 g. Total calories will vary with portion size.
There are 10.8 g of protein per 100 g. That makes it a useful option for meals where protein matters.
It provides 11.1 g of carbohydrates per 100 g. It also contains 3.5 g of fiber.
With 10.8 g protein and 3.5 g fiber per 100 g, it may help with satiety. How filling it feels also depends on your portion size.
At 154 calories per 100 g, it can fit into many diet plans when portion size is considered. Whether it fits your diet depends on your overall calorie and macro goals.
Yes, its glycemic index is 28. That is considered low GI.
Yes, it is listed as compatible with a gluten-free diet. This makes it suitable for people avoiding gluten.
Yes, it is suitable for a vegetarian diet. It is also compatible with omnivore, Mediterranean, and flexitarian eating patterns.
The listed allergen is eggs. Anyone with an egg allergy should avoid it.
No, it is classified as minimally processed. That means it is not listed as a highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.