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Provides protein, calcium, and plant fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
82
KCAL / 100G
Carbs
5.8g
· 28%
Protein
4.2g
· 20%
Fat
4.8g
· 52%
Fiber
2.1g
Vitamins
Vitamin K
185µg · 154% DV
B2
0.19mg · 15% DV
Vitamin C
13.5mg · 15% DV
Vitamin A
120µg · 13% DV
Minerals
Calcium
142mg · 14% DV
Phosphorus
95mg · 14% DV
Iodine
15µg · 10% DV
Zinc
1mg · 9% 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.
Contains these allergens:
Vegan
— Not 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
1.05g
MONOUNSATURATED
2.18g
POLYUNSATURATED
0.86g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Pan-roasted ciha with yogurt contains 82 calories per 100 g.
It provides 4.2 g of protein per 100 g. This can contribute protein to a vegetable-based meal.
It contains 5.8 g of carbohydrates per 100 g. This is a relatively low carbohydrate amount.
Its glycemic index is 15, which is in the low-GI range.
With a low glycemic index of 15, its carbohydrates are less likely to raise blood sugar quickly. Portion size still matters within the overall diet.
Yes. It contains 2.1 g of fiber per 100 g, which can support the filling quality of a meal.
At 82 calories per 100 g, it can fit into a range of eating plans when portions are considered. It is compatible with omnivore, vegetarian, Mediterranean, flexitarian, and gluten-free diets.
Yes. Based on the provided dietary compatibility information, it is suitable for a gluten-free diet.
No. Dairy is listed as an allergen, so it is not suitable for people with a dairy allergy.
It is classified as minimally processed. It is listed in the vegetables category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.