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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
19.1g
· 51%
Protein
7.5g
· 20%
Fat
4.8g
· 29%
Fiber
6.1g
Vitamins
Folate
115µg · 29% DV
B1
0.17mg · 14% DV
B6
0.19mg · 11% DV
B5
0.48mg · 10% DV
Minerals
Phosphorus
138mg · 20% DV
Iron
2mg · 11% DV
Magnesium
39mg · 9% DV
Zinc
1mg · 9% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.95g
MONOUNSATURATED
1.65g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
It provides 145 calories per 100 grams. The total calories will increase with larger portions.
It contains 7.5 grams of protein per 100 grams. That gives it a moderate protein contribution for a legume-based dish.
Per 100 grams, it has 145 calories, 7.5 grams of protein, and 6.1 grams of fiber. These values can help you decide how it fits into your diet depending on portion size.
It contains 19.1 grams of carbohydrates per 100 grams. This is useful to know if you are tracking carb intake.
It provides 6.1 grams of fiber per 100 grams. Fiber can support fullness as part of a balanced meal or snack.
Yes, its glycemic index is 30. That is considered a low GI value.
It has 4.8 grams of fat per 100 grams. The fat amount rises as the serving size gets bigger.
It contains eggs and dairy. People with allergies or intolerances to these should avoid it.
Yes, it is suitable for vegetarian and gluten-free diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Yes, it is classified as processed. This can matter if you prefer foods with a lower level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.