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Raw prob is an unprocessed protein source.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Raw prob (30 g) has 120 calories. That works out to 400 calories per 100 g. It contains 1.5 g of carbs, 24 g of protein, 2.1 g of fat and 0 g of fiber. Its 120 mg of Phosphorus covers 17% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
120
KCAL / 30G
Carbs
1.5g
· 1% DV
Protein
24g
· 48% DV
Fat
2.1g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 79% · Fat 16%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 120 kcal | |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 45 mg | 2% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 24 g | 48% |
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 serving (medium) | 30 g | 120 kcal |
| 1 serving (small) | 20 g | 80 kcal |
| 1 piece (small) | 25 g | 100 kcal |
| 2 tablespoon (medium) | 30 g | 120 kcal |
| 1 piece (large) | 40 g | 160 kcal |
| 1 serving (large) | 50 g | 200 kcal |
| 1 cup (medium) | 80 g | 320 kcal |
| 100 g | 100 g | 400 kcal |
| 1 pack (whole) | 100 g | 400 kcal |
Calculated from 400 calories per 100 g.
“Raw prob” does not clearly identify a recognized food. The supplied description calls it an unprocessed protein source, but gives no ingredient or source, so its precise identity cannot be established from the name alone.
The name alone is not evidence that raw prob is safe to eat uncooked. Its actual ingredient and handling are unspecified, so there is no reliable way to judge raw-consumption safety from the available description.
The available information does not say what raw prob is made from. Calling it an unprocessed protein source does not identify an animal, plant, or other ingredient; a full product name or ingredient list is needed.
Whether raw prob needs cooking cannot be determined without knowing what the product actually is. The supplied description gives no cooking instructions, and recommending a method for an unidentified food could be misleading.
There is no dependable way to describe raw prob’s taste from the information provided. Flavor and texture depend on its actual source and preparation, neither of which is identified by the name “raw prob.”
No specific preparation method can be given for raw prob because its identity is unclear. Washing, seasoning, or cooking advice would differ substantially depending on whether it is a particular plant, meat, or another food.
Storage guidance for raw prob depends on its ingredients and whether it is fresh, dried, or otherwise prepared. Those details are missing, so a shelf life or refrigeration recommendation cannot be given reliably.
It is not possible to confirm whether raw prob freezes well without knowing what it is. Freezing safety and changes in texture vary by food, so the product’s actual identity and handling instructions matter.
The supplied description labels raw prob an unprocessed protein source. That does not establish what it contains beyond the provided nutrition data or identify its origin; “natural” is not a precise substitute for an ingredient description.
Suitable pairings cannot be chosen until raw prob is identified. A food’s flavor, texture, and preparation determine what complements it, and the current name does not provide enough information to make a useful pairing recommendation.
Vitamins
B6
0.15mg · 9% DV
B2
0.09mg · 7% DV
B5
0.3mg · 6% DV
B1
0.06mg · 5% DV
Minerals
Phosphorus
120mg · 17% DV
Copper
0.06mg · 7% DV
Zinc
0.6mg · 5% DV
Iron
0.6mg · 3% DV
Potassium ⭐
90mg · 3% DV
Sodium
45mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 1 serving (medium) (30 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.
Raw prob is presented as a concentrated protein product, typically a powder or mix stirred into a drink. The name alone does not identify its source, so check the product label for the ingredients and the type of protein used.
Its flavour and texture depend on that source; it is commonly mixed with water or milk, blended into a smoothie, or stirred into porridge or yoghurt. English-speaking consumers may use it as a convenient addition to breakfast or a snack, rather than as a meal by itself. With 80 g of protein per 100 g, it is protein-dense. For a lighter serving, mix it with water, or pair it with fruit or oats.
Very 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.
Low
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 1
Unprocessed
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
0.6g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.