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Sweet, tangy, mildly spicy fruit snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
64
KCAL / 100G
Carbs
15.5g
· 94%
Protein
0.6g
· 4%
Fat
0.2g
· 2%
Fiber
1.8g
Vitamins
Vitamin C
25mg · 28% DV
B6
0.06mg · 4% DV
Folate
16µg · 4% DV
B1
0.03mg · 3% DV
Minerals
Sodium
390mg · 17% DV
Potassium ⭐
185mg · 5% DV
Magnesium
12mg · 3% DV
Phosphorus
18mg · 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Mixed fruit with chamoy has 64 calories per 100g. The calorie total increases as the portion gets larger.
There are 15.5g of carbohydrates per 100g. If you track carbs, it helps to measure your portion.
No, it is not a high-protein food. It provides 0.6g of protein per 100g.
It is very low in fat. There are 0.2g of fat per 100g.
Yes, it contains 1.8g of fiber per 100g. Fiber content can be useful to consider when planning a snack.
Its glycemic index is 45. This is a useful number for people monitoring glycemic impact.
It can fit into a diet depending on your portion and overall nutrition goals. Per 100g, it contains 64 calories.
Yes, it is suitable for a vegan diet. It also fits vegetarian, pescatarian, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, it is listed as compatible with a gluten-free diet. That makes it suitable for people avoiding gluten.
Yes, it is classified as a processed food. Processing level may matter if you prefer less processed options.
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Nutrition data compiled from USDA FoodData Central and scientific sources.