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Plant protein, fiber, folate, and iron source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
333
KCAL / 100G
Carbs
31.8g
· 37%
Protein
13.3g
· 16%
Fat
17.8g
· 47%
Fiber
8.5g
Vitamins
Folate
172µg · 43% DV
B1
0.23mg · 19% DV
B6
0.29mg · 17% DV
Vitamin E
2.4mg · 16% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
230mg · 33% DV
Magnesium
82mg · 20% DV
Sodium
430mg · 19% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
7.4g
POLYUNSATURATED
5.4g
Omega 6:3 ratio 42.5:1
Above the ideal 4:1 (42.5:1).
Lightly fried falafel contains 333 calories per 100 g.
Lightly fried falafel provides 13.3 g of protein per 100 g. It is a legume-based plant protein option.
Lightly fried falafel contains 31.8 g of carbohydrates per 100 g. It also provides 8.5 g of fiber per 100 g.
It can fit into a calorie-conscious eating plan when portion size is considered. It contains 333 calories and 17.8 g of fat per 100 g.
Yes. Lightly fried falafel has a glycemic index of 35, which is considered low.
Its 13.3 g of protein and 8.5 g of fiber per 100 g can support a more filling meal. Individual fullness can vary.
Yes. Based on the provided diet compatibility, lightly fried falafel is suitable for vegan and vegetarian diets.
Yes. According to the provided dietary compatibility information, lightly fried falafel is suitable for a gluten-free diet.
Yes. The provided compatibility information lists it as suitable for paleo eating, as well as Mediterranean, flexitarian, vegan, vegetarian, and omnivore diets.
Lightly fried falafel is classified as minimally processed. This classification refers to its level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.