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Mild instant coffee with sugar and creamer
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
430
KCAL / 100G
Carbs
84g
· 79%
Protein
2.2g
· 2%
Fat
9.2g
· 19%
Fiber
0.4g
Vitamins
B3
1.2mg · 8% DV
B2
0.05mg · 4% DV
B1
0.03mg · 3% DV
Biotin
1µg · 3% DV
Minerals
Phosphorus
85mg · 12% DV
Calcium
90mg · 9% DV
Sodium
210mg · 9% DV
Potassium ⭐
310mg · 9% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not 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
7.1g
MONOUNSATURATED
1.05g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 21.7:1
Above the ideal 4:1 (21.7:1).
It provides 430 calories per 100 g. Calories per sachet or serving are not provided.
There are 84 g of carbohydrates per 100 g. Carbohydrates make up a substantial part of its energy content.
Yes, it contains 2.2 g of protein per 100 g. Its protein content is low compared with its carbohydrate content.
It contains 9.2 g of fat per 100 g. The product provides 430 calories per 100 g.
It contains 0.4 g of fiber per 100 g. This is a low fiber amount.
Its glycemic index is 70. People monitoring glycemic impact may want to consider this value.
It has a glycemic index of 70 and contains 84 g of carbohydrates per 100 g. Suitability depends on an individual's dietary plan and amount consumed.
Yes, dairy is listed as an allergen. It is not suitable for people with a dairy allergy.
Yes, it is compatible with a vegetarian diet. It is also compatible with a flexitarian diet.
Yes, it is classified as ultra-processed. Per 100 g, it contains 430 calories, 84 g of carbohydrates, and 9.2 g of fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.