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High in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
5.2g
· 8%
Protein
22.1g
· 32%
Fat
18.2g
· 60%
Fiber
0.5g
Vitamins
B12
2.1µg · 88% DV
B3
5.1mg · 32% DV
B6
0.34mg · 20% DV
B2
0.2mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
20.5µg · 37% DV
Phosphorus
205mg · 29% DV
Sodium
410mg · 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
— Not suitable
Vegetarian
— Not 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
6.1g
MONOUNSATURATED
8.2g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
They provide 270 calories per 100 g. The calorie total will vary with the portion eaten.
Yes. They contain 22.1 g of protein per 100 g, making them a protein-rich meat option.
A 100 g serving contains 18.2 g of fat. Fat makes up a substantial part of their calorie content.
Yes, they contain 5.2 g of carbohydrates per 100 g. This is much lower than their protein and fat content.
Their glycemic index is 25. This places them in the low-GI range.
They can fit into a meal plan with attention to portion size, as they provide 270 calories per 100 g. They are compatible with omnivore, Mediterranean, and flexitarian eating patterns.
They provide 22.1 g of protein and 18.2 g of fat per 100 g. These macronutrients may help make a meal more satisfying.
They contain 0.5 g of fiber per 100 g. This is a low-fiber food.
Yes. Gluten is listed as an allergen, so they are not suitable for people who need to avoid gluten.
Yes. Eggs are listed as an allergen, so they are not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.