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Chocolate-coated rice cake
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
498
KCAL / 100G
Carbs
70g
· 56%
Protein
6.5g
· 5%
Fat
21.5g
· 39%
Fiber
2.8g
Vitamins
Vitamin E
1.35mg · 9% DV
B2
0.1mg · 8% DV
B12
0.18µg · 8% DV
B1
0.08mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
176mg · 25% DV
Selenium
10µg · 18% DV
Magnesium
59mg · 14% 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.
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
12.4g
MONOUNSATURATED
6.1g
POLYUNSATURATED
4.3g
Omega 6:3 ratio 82:1
Above the ideal 4:1 (82:1).
It provides 498 calories per 100g. That makes it a relatively calorie-dense processed snack.
There are 6.5g of protein per 100g. Its protein content is lower than its carbohydrate content.
Yes, it contains 70g of carbohydrates per 100g. It is primarily a carbohydrate-rich product.
It contains 21.5g of fat per 100g. This contributes significantly to its overall calorie content.
It has 2.8g of fiber per 100g. That is not especially high for a snack food.
Its glycemic index is 72. This indicates a high glycemic impact.
Yes, it is suitable for vegetarian and flexitarian diets. It is not listed as suitable for vegan diets.
It is classified as ultra-processed. It also provides 498 calories per 100g, so both processing level and calorie density are worth considering.
It contains dairy and soy. People with these allergies should avoid it.
Per 100g, it provides 6.5g protein and 2.8g fiber. Based on these values alone, it is not especially high in the nutrients most associated with satiety.
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Nutrition data compiled from USDA FoodData Central and scientific sources.