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High-protein cake made with lentil flour
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
285
KCAL / 100G
Carbs
28.6g
· 41%
Protein
17.8g
· 26%
Fat
10.4g
· 33%
Fiber
6.1g
Vitamins
Biotin
8µg · 27% DV
Folate
85µg · 21% DV
B2
0.22mg · 17% DV
B1
0.18mg · 15% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
235mg · 34% DV
Selenium
11µg · 20% 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
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.4g
MONOUNSATURATED
3.6g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Lentil flour protein cake provides 285 calories and 17.8 g of protein per 100 g. It also contains 28.6 g of carbohydrates, 10.4 g of fat, and 6.1 g of fiber per 100 g.
Its glycemic index is 42, which falls within the low-GI range. It contains eggs and dairy, so it is not suitable for people with allergies to these ingredients.
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Nutrition data compiled from USDA FoodData Central and scientific sources.