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Source of fiber and plant protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Quinoa breading mix (30 g) has 111 calories. That works out to 370 calories per 100 g. It contains 19.7 g of carbs, 4.1 g of protein, 1.8 g of fat and 2.2 g of fiber. Its 0.5 mg of Manganese covers 23% of the Daily Value. Its glycemic index is 53 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 tablespoon (medium) · 30 g
111
KCAL / 30G
Carbs
19.7g
· 7% DV
Protein
4.1g
· 8% DV
Fat
1.8g
· 2% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 15% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.22 g | 1% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 19.7 g | 7% |
| Fiber | 2.2 g | 8% |
| Protein | 4.1 g | 8% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 111 kcal |
| 1 tablespoon (small) | 15 g | 56 kcal |
| 0.25 cup (quarter) | 30 g | 111 kcal |
| 1 serving (medium) | 30 g | 111 kcal |
| 3 tablespoon (large) | 45 g | 167 kcal |
| ½ cup (half) | 60 g | 222 kcal |
| 100 g | 100 g | 370 kcal |
| 1 cup (whole) | 120 g | 444 kcal |
| 1 pack (medium) | 200 g | 740 kcal |
Calculated from 370 calories per 100 g.
Quinoa breading mix is used to coat food before cooking, giving it a textured outer layer. Dip the food in a binder such as beaten egg first, then press it into the mix so the coating adheres.
Yes, quinoa breading mix can replace breadcrumbs as an outer coating in many recipes. It may produce a different texture and flavor, so use it for coating rather than assuming it will behave exactly like breadcrumbs inside meatballs or fillings.
Use a wet binder before applying quinoa breading mix. Beaten egg works for many foods; for an egg-free option, try a thick flour-and-water slurry or another suitable binder, then press the food firmly into the mix.
Yes, quinoa breading mix can give chicken a crisp coating. Keep the coated pieces in a single layer while cooking, and make sure the chicken is fully cooked inside; crowding the pan or tray can leave the coating less crisp.
Yes, quinoa breading mix can coat fish fillets or smaller pieces. Pat the fish dry first, apply a binder so the mix adheres, and handle the coated fish gently to keep the crust intact while cooking.
Yes, quinoa breading mix works in an air fryer. Arrange coated pieces in a single layer with space between them, and turn or shake them during cooking so the coating browns more evenly.
Yes, you can bake food coated with quinoa breading mix. Place the pieces on a lined tray without crowding them, and turn them during cooking if needed so both sides brown.
Quinoa breading mix is a seasoned or blended coating product, while panko is a type of coarse Japanese breadcrumb. Their texture and flavor can differ, so the finished crust may not be identical when one replaces the other.
Yes, quinoa breading mix can coat vegetables and tofu as well as meat. Dry the surfaces first, then use a binder; firm tofu and sturdy vegetables are easier to coat and turn without breaking.
Store quinoa breading mix in a tightly closed, dry container in a cool place after opening. Keep moisture and used utensils out of the package, and follow any storage directions printed on its label.
Vitamins
Folate
55.2µg · 14% DV
B6
0.15mg · 9% DV
B1
0.09mg · 8% DV
Biotin
2.16µg · 7% DV
Minerals
Manganese
0.54mg · 23% DV
Copper
0.18mg · 20% DV
Phosphorus
131mg · 19% DV
Magnesium
59mg · 14% DV
Sodium
126mg · 5% DV
Potassium ⭐
169mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 111 calories in 2 tablespoon (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.
Quinoa breading mix is a coating blend made with quinoa, used to give foods a crisp outer layer as they cook. It can be applied to ingredients such as fish, chicken or vegetables; the exact blend may vary by product.
Its flavour is mildly grain-like, and the coating turns crisp when cooked. Across many home kitchens, breaded foods are dipped in egg or another binder, coated in the mix and then pan-fried, baked or cooked in an air fryer. It contributes plant protein and fibre, with 7.2 g of fibre per 100 g. For a lighter meal, bake or air-fry your coated vegetables or protein and serve them with a fresh salad or a yoghurt-based dip.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.22g
MONOUNSATURATED
0.47g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.