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Berry-flavored plant-based protein supplement powder
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
370
KCAL / 100G
Carbs
13g
· 13%
Protein
72g
· 74%
Fat
5.5g
· 13%
Fiber
5g
Vitamins
B6
0.15mg · 9% DV
B1
0.1mg · 8% DV
B2
0.1mg · 8% DV
B3
1.2mg · 8% DV
Minerals
Phosphorus
650mg · 93% DV
Iron
8mg · 44% DV
Manganese
1mg · 43% DV
Zinc
3mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.8g
MONOUNSATURATED
1.1g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
It contains 370 calories per 100 g. To estimate calories per serving, use the amount you actually consume.
Yes, it provides 72 g of protein per 100 g. That makes it a high-protein product.
It has 13 g of carbohydrates per 100 g. Its protein content is much higher than its carb content.
It contains 5.5 g of fat per 100 g. The fat content is relatively modest compared with the protein content.
Yes, it provides 5 g of fiber per 100 g. Fiber is part of its overall nutrition profile.
Its glycemic index is 25. This indicates a low glycemic impact.
Yes, it is suitable for vegan diets. It is also compatible with vegetarian and flexitarian eating patterns.
Yes, it is listed as gluten-free. That makes it suitable for people avoiding gluten.
Per 100 g, it provides 72 g protein and 370 calories. Whether it fits a diet depends on your overall calorie and macro goals.
Yes, it is classified as ultra-processed. That means processing level should be considered alongside its protein content.
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Nutrition data compiled from USDA FoodData Central and scientific sources.