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High in protein; also high in sodium and saturated fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
287
KCAL / 100G
Carbs
13.2g
· 18%
Protein
20.6g
· 29%
Fat
17.1g
· 53%
Fiber
0.6g
Vitamins
B3
6.8mg · 43% DV
B6
0.32mg · 19% DV
B5
0.72mg · 14% DV
B12
0.31µg · 13% DV
Minerals
Selenium
22µg · 40% DV
Sodium
720mg · 31% DV
Phosphorus
185mg · 26% DV
Zinc
2mg · 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
— Not 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
4.05g
MONOUNSATURATED
7.2g
POLYUNSATURATED
4.05g
Omega 6:3 ratio 40.6:1
Above the ideal 4:1 (40.6:1).
It has 287 calories per 100g. To estimate a serving, use the actual gram weight you eat.
There are 20.6g of protein per 100g. That makes it a protein-containing meat option.
Yes, it contains 13.2g of carbohydrates per 100g. The breaded coating contributes to the carb content.
It provides 17.1g of fat per 100g. This fat content adds significantly to its total calories.
Yes, but only a small amount. It contains 0.6g of fiber per 100g.
Its glycemic index is 45. That suggests a relatively moderate glycemic impact compared with higher-GI foods.
It is listed as compatible with a ketovore diet. Still, it contains 13.2g carbs per 100g, so portion size matters.
It is listed as compatible with omnivore, carnivore, and ketovore eating patterns. Overall fit depends on your portion size and daily targets.
Yes, it contains gluten. It is not suitable for people who need to avoid gluten.
Yes, it is classified as processed. Besides macros, some people also consider processing level when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.