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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
292
KCAL / 100G
Carbs
33.7g
· 45%
Protein
11.8g
· 16%
Fat
13.2g
· 39%
Fiber
8.1g
Vitamins
Folate
118µg · 30% DV
B1
0.24mg · 20% DV
B6
0.34mg · 20% DV
Vitamin E
1.7mg · 11% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
218mg · 31% DV
Magnesium
74mg · 18% DV
Zinc
2mg · 18% 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.
Contains these allergens:
Vegan
✓ 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
1.75g
MONOUNSATURATED
7.65g
POLYUNSATURATED
1.48g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
Lightly olive-oil-fried whole-wheat falafel contains 292 calories per 100 g. Calories per serving depend on the amount eaten.
This falafel provides 11.8 g of protein per 100 g. It can be a plant-protein option for vegan and vegetarian meals.
It contains 33.7 g of carbohydrates per 100 g. Anyone tracking carbohydrate intake can adjust the portion within their overall meal plan.
Lightly olive-oil-fried whole-wheat falafel has 13.2 g of fat per 100 g. Some of this fat comes from the olive oil used for frying.
Yes, it contains 8.1 g of fiber per 100 g. Its fiber content may help make a meal feel more filling.
The glycemic index of this product is 42. This falls within the low glycemic index range.
With a glycemic index of 42, its carbohydrates may produce a lower glucose response. Portion size still matters for blood sugar management.
Yes, this product is suitable for vegan diets. It also fits vegetarian, Mediterranean, and flexitarian eating patterns.
Yes, this product contains gluten. It is not suitable for people who need to avoid gluten.
It is classified as minimally processed. This may be useful for people who consider processing level when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.