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Prestesin powder is a plant-based powdered additive, rich in protein and fiber, commonly used in the food industry.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Prestesin powder (10 g) has 34 calories. That works out to 340 calories per 100 g. It contains 2.5 g of carbs, 5.5 g of protein, 0.3 g of fat and 1.8 g of fiber. Its 0.1 mg of Copper covers 8% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 10 g
34
KCAL / 10G
Carbs
2.5g
· 1% DV
Protein
5.5g
· 11% DV
Fat
0.3g
· 0% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 63% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 34 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.2 mg | 0% |
| Total carbohydrate | 2.5 g | 1% |
| Fiber | 1.8 g | 6% |
| Protein | 5.5 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 10 g | 34 kcal |
| 1 teaspoon (small) | 3 g | 10 kcal |
| 1 piece (small) | 5 g | 17 kcal |
| 1 serving (medium) | 15 g | 51 kcal |
| 2 tablespoon (large) | 20 g | 68 kcal |
| 1 pack (medium) | 50 g | 170 kcal |
| 1 cup (large) | 80 g | 272 kcal |
| 100 g | 100 g | 340 kcal |
Calculated from 340 calories per 100 g.
Prestesin powder is a plant-based additive used in food production to contribute protein and fibre. Its exact function in a particular product—such as how it affects texture—depends on the formulation, which is not specified here.
Yes, you can try adding Prestesin powder to a smoothie, but its dispersibility and effect on thickness are not specified. Blend in a small amount first, then adjust the recipe if the drink becomes too thick or grainy.
No, Prestesin powder is not a direct one-to-one flour replacement. It is a protein- and fibre-containing additive, and using it instead of flour can change a recipe’s structure and texture.
Complete dissolution is not guaranteed. A powder containing protein and fibre may disperse in water but can leave some texture or settling, depending on the product. Mix it with a little liquid first to reduce clumps.
Its taste is not specified in the available product information. Since flavour can depend on the plant source and formulation, test a small amount in a recipe before adding more to a dish where flavour matters.
Yes, it can be added to hot foods, but heat and mixing may affect the protein’s structure and the dish’s texture. Try it in a small portion first rather than changing an entire recipe at once.
Not necessarily. Prestesin powder is described as plant-based, but the plant source is not identified, so it cannot be assumed to be pea protein. Its stated composition also includes fibre, not just protein.
Keep Prestesin powder tightly closed in a dry place, away from heat and moisture. Moisture can make a powder clump and harder to use; follow the storage directions supplied for the specific product.
It may change a recipe’s thickness, but the effect is not specified and can vary with the food and amount used. Add a small quantity first, mix thoroughly, and adjust the liquid only after checking the texture.
It can. Prestesin powder contains fibre, and a large amount of added fibre may cause gas or bloating in some people. Start with a small amount if you are unfamiliar with it; no specific daily limit is provided here.
Vitamins
B1
0.06mg · 5% DV
B3
0.52mg · 3% DV
B2
0.04mg · 3% DV
Folate
12µg · 3% DV
Minerals
Copper
0.07mg · 8% DV
Manganese
0.13mg · 6% DV
Iron
0.85mg · 5% DV
Phosphorus
32mg · 5% DV
Potassium ⭐
78mg · 2% DV
Sodium
1.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 34 calories in 1 tablespoon (medium) (10 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Prestesin powder is a plant-based powdered ingredient used to add protein and fibre to foods, rather than a dish usually eaten on its own. The plant source is not specified in the information provided, so its precise flavour and cooking behaviour may depend on the product. At home, you can try mixing a small amount into soups, baked goods or savoury patties; blend it thoroughly with liquid to avoid a dry or uneven texture. It is notably high in protein and fibre: per 100 g, it provides 55 g of protein and 18 g of fibre. Start with the listed 10 g serving and adjust the recipe’s consistency.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
No known major allergens
Vegan
✓ 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
0.04g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.