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Low-calorie refreshing cold coffee
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
5
KCAL / 100G
Carbs
0.9g
· 75%
Protein
0.3g
· 25%
Fat
0g
· 0%
Fiber
0.1g
Vitamins
B3
0.4mg · 3% DV
B2
0.02mg · 2% DV
B1
0.01mg · 1% DV
B5
0.03mg · 1% DV
Minerals
Potassium ⭐
55mg · 2% DV
Magnesium
4mg · 1% DV
Phosphorus
7mg · 1% DV
Calcium
3mg · 0% 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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Peach cold filter coffee has 5 calories per 100 g. It is a low-calorie beverage option.
Peach cold filter coffee contains 0.9 g of carbohydrates per 100 g. This is a very low amount.
Yes, it provides 0.3 g of protein per 100 g. However, it is not a significant source of protein.
Yes, peach cold filter coffee contains 0 g of fat per 100 g. It can fit eating patterns that limit fat intake.
Peach cold filter coffee has a glycemic index of 15. This is considered a low glycemic index value.
Yes, peach cold filter coffee is compatible with a keto diet. It contains only 0.9 g of carbohydrates per 100 g.
Based on the provided dietary compatibility information, peach cold filter coffee is suitable for vegan diets. It is also compatible with vegetarian diets.
Peach cold filter coffee is listed as compatible with a gluten-free diet. It can fit gluten-free eating patterns.
It contains 0.1 g of fiber per 100 g. Its contribution to daily fiber intake is therefore limited.
Yes, peach cold filter coffee is classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.