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Sweet cake made with pequi fruit
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
338
KCAL / 100G
Carbs
47.8g
· 56%
Protein
5.1g
· 6%
Fat
14.5g
· 38%
Fiber
2.1g
Vitamins
B2
0.16mg · 12% DV
Vitamin E
1.65mg · 11% DV
B1
0.12mg · 10% DV
Biotin
3.1µg · 10% DV
Minerals
Selenium
10.2µg · 19% DV
Phosphorus
101mg · 14% DV
Sodium
285mg · 12% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
4.25g
MONOUNSATURATED
6.18g
POLYUNSATURATED
2.58g
Omega 6:3 ratio 30.6:1
Above the ideal 4:1 (30.6:1).
Pequi fruit cake contains 338 calories per 100g. The total calories increase with larger portions.
It provides 5.1g of protein per 100g. Protein is present, but carbohydrates are the dominant macronutrient.
Yes, it has 47.8g of carbohydrates per 100g. Portion size matters if you are watching your carb intake.
Pequi fruit cake contains 14.5g of fat per 100g. Its fat content makes a noticeable contribution to total calories.
Yes, it contains 2.1g of fiber per 100g. It has some fiber, but it is not a high-fiber dessert.
The glycemic index of Pequi fruit cake is 62. This can be useful for people monitoring glycemic impact.
It is a processed sweet and contains 338 calories per 100g. Whether it fits your diet depends on your goals and portion size.
Yes, Pequi fruit cake is suitable for a vegetarian diet. It is also compatible with a flexitarian eating pattern.
Pequi fruit cake contains gluten, eggs, and dairy. Anyone with sensitivities or allergies to these should avoid or check carefully before eating it.
Yes, Pequi fruit cake is classified as processed. This is especially relevant for people who prioritize processing level in food choices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.