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High in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
330
KCAL / 100G
Carbs
31g
· 37%
Protein
18g
· 22%
Fat
15g
· 41%
Fiber
6g
Vitamins
Biotin
8µg · 27% DV
B2
0.24mg · 18% DV
B5
0.65mg · 13% DV
B12
0.32µg · 13% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
245mg · 35% DV
Selenium
16µg · 29% DV
Magnesium
78mg · 19% 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
8.8g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
There are 330 calories per 100g. Your total calorie intake will depend on the portion you eat.
It provides 18g of protein per 100g. For a sweet product, that is a notable protein amount.
Per 100g, it contains 330 calories, 31g carbs, and 15g fat. Whether it fits your diet depends on your daily calorie and macro targets.
It contains 31g of carbohydrates per 100g. Portion size matters if you are tracking carb intake.
Yes, it has 6g of fiber per 100g. Fiber can help support satiety.
Its glycemic index is 48. This suggests a more moderate glycemic impact compared with high-GI foods.
It contains gluten, eggs, and dairy. It is not suitable for people avoiding these allergens.
Yes, it is suitable for vegetarian diets. The listed diet compatibility includes omnivore, vegetarian, and flexitarian.
Yes, it is classified as processed. This can matter for people who prefer less processed sweets.
It contains 15g of fat per 100g. If you monitor fat intake, this is a useful value to consider when choosing your portion.
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Nutrition data compiled from USDA FoodData Central and scientific sources.