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Very low calorie and rich in fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
24
KCAL / 100G
Carbs
4.8g
· 78%
Protein
0.7g
· 11%
Fat
0.3g
· 11%
Fiber
3.7g
Vitamins
Vitamin C
13.5mg · 15% DV
B6
0.09mg · 5% DV
Vitamin A
32µg · 4% DV
B1
0.03mg · 3% DV
Minerals
Sodium
155mg · 7% DV
Potassium ⭐
185mg · 5% DV
Magnesium
12mg · 3% DV
Phosphorus
20mg · 3% 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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
Konjac noodles with tomato paste and pepper contain 24 calories per 100 g. They can be considered a low-calorie noodle alternative.
There are 4.8 g of carbohydrates per 100 g. The glycemic index is 10, making this a low-GI option.
Yes, they are listed as compatible with a keto diet. They provide 4.8 g of carbohydrates per 100 g.
Yes, this product is listed as suitable for vegan eating. It is also compatible with vegetarian diets.
Yes, they are listed as compatible with a gluten-free diet. They are also suitable for several other eating patterns, including paleo and Mediterranean diets.
Their glycemic index is 10, which is low. This indicates a low glycemic impact compared with higher-GI carbohydrate foods.
They contain 3.7 g of fiber per 100 g. Fiber can contribute to a more filling meal.
No, they are not high in protein. They provide 0.7 g of protein per 100 g, so adding another protein source may help build a more protein-rich meal.
They contain 0.3 g of fat per 100 g. This makes them a very low-fat option.
Yes, they are classified as processed food. Their nutrition facts should be considered alongside their processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.