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Dessert dough with Nutella and powdered sugar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
390
KCAL / 100G
Carbs
58.5g
· 59%
Protein
5.8g
· 6%
Fat
15.2g
· 35%
Fiber
2.1g
Vitamins
Vitamin E
2.1mg · 14% DV
B1
0.16mg · 13% DV
B2
0.13mg · 10% DV
Folate
38µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
10.5µg · 19% DV
Phosphorus
118mg · 17% DV
Iron
2mg · 11% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
6.8g
POLYUNSATURATED
2.45g
Omega 6:3 ratio 47:1
Above the ideal 4:1 (47:1).
It contains 390 calories per 100 g. Calories per serving depend on the amount eaten.
There are 5.8 g of protein per 100 g. Protein makes up a limited share of its overall energy content.
It provides 58.5 g of carbohydrates per 100 g. Carbohydrates are a prominent part of this dessert's macronutrient profile.
This dessert contains 15.2 g of fat per 100 g.
Yes. It provides 2.1 g of fiber per 100 g.
Its glycemic index is 68. People tracking glycemic impact or blood sugar response may want to consider this value.
It has 390 calories and 58.5 g of carbohydrates per 100 g. Whether it fits depends on your daily calorie and carbohydrate targets.
Yes, it is listed as compatible with vegetarian diets. It is also compatible with omnivore and flexitarian eating patterns.
It contains gluten, eggs, tree nuts, dairy, and soy. It is not suitable for people with allergies to these ingredients.
Yes, it is classified as a processed food. This may matter for people who limit processed foods in their eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.