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Plant protein and fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
348
KCAL / 100G
Carbs
61.8g
· 66%
Protein
20.4g
· 22%
Fat
4.8g
· 12%
Fiber
13.2g
Vitamins
Folate
255µg · 64% DV
B1
0.48mg · 40% DV
Biotin
8.1µg · 27% DV
B6
0.42mg · 25% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Phosphorus
407mg · 58% DV
Magnesium
161mg · 38% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.58g
MONOUNSATURATED
0.77g
POLYUNSATURATED
2.04g
Omega 6:3 ratio 14.7:1
Above the ideal 4:1 (14.7:1).
Mixed quinoa and legumes provide 348 calories per 100 g.
It contains 20.4 g of protein per 100 g. This makes it a useful plant-based protein option.
Yes, it provides 13.2 g of fiber per 100 g. Its fiber content can help make a meal more filling.
Mixed quinoa and legumes have a glycemic index of 43. This falls within the low glycemic index range.
Its glycemic index of 43 suggests a relatively slower glycemic response from its carbohydrates. Portion size also affects the overall impact.
It provides 348 calories, 20.4 g of protein, and 13.2 g of fiber per 100 g. It can fit into portion-conscious eating plans that prioritize protein and fiber.
According to the provided dietary information, mixed quinoa and legumes are suitable for a gluten-free diet.
Yes, it is compatible with vegan and vegetarian diets. It also fits Mediterranean, flexitarian, and Sattvik eating patterns.
Mixed quinoa and legumes contain 61.8 g of carbohydrates per 100 g. They also provide 13.2 g of fiber and 20.4 g of protein per 100 g.
Mixed quinoa and legumes are classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.