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Chocolate sandwich cookie with vanilla-flavored creme filling
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
471
KCAL / 100G
Carbs
73.5g
· 60%
Protein
2.9g
· 2%
Fat
20.6g
· 38%
Fiber
2.9g
Vitamins
Vitamin E
1.3mg · 9% DV
B1
0.08mg · 7% DV
Folate
18µg · 5% DV
B3
0.65mg · 4% DV
Minerals
Manganese
1mg · 43% DV
Iron
4mg · 22% DV
Sodium
382mg · 17% DV
Selenium
8.5µg · 15% 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
5.9g
MONOUNSATURATED
6.1g
POLYUNSATURATED
7.2g
Omega 6:3 ratio 142:1
Above the ideal 4:1 (142:1).
Oreo cookies provide 471 calories per 100 g. They are a calorie-dense sweet snack.
Oreo cookies contain 73.5 g of carbohydrates per 100 g. They are relatively high in carbohydrates.
No, Oreo cookies are not high in protein. They contain 2.9 g of protein per 100 g.
Oreo cookies contain 20.6 g of fat per 100 g. Their combination of fat and carbohydrates makes them energy-dense.
Yes, Oreo cookies contain 2.9 g of fiber per 100 g. This is modest compared with their carbohydrate content.
Oreo cookies have a glycemic index of 65. This indicates a moderate glycemic impact.
Oreo cookies contain 471 calories, 73.5 g of carbohydrates, and 20.6 g of fat per 100 g. Portion awareness is important in calorie-controlled eating patterns.
The provided diet information lists Oreo cookies as suitable for omnivore, vegetarian, and flexitarian diets. Vegan suitability is not specified.
Yes, Oreo cookies contain gluten and soy. They are not suitable for people with gluten or soy allergies or sensitivities.
Yes, Oreo cookies are classified as ultra-processed. They are best treated as an occasional sweet snack rather than a staple food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.