🍫
Sweet cocoa and hazelnut spread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
550
KCAL / 100G
Carbs
57.5g
· 42%
Protein
5.8g
· 4%
Fat
33g
· 54%
Fiber
3.8g
Vitamins
Vitamin E
5.2mg · 35% DV
B2
0.15mg · 12% DV
B1
0.12mg · 10% DV
B6
0.16mg · 9% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Magnesium
105mg · 25% DV
Phosphorus
165mg · 24% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
17g
POLYUNSATURATED
6.4g
Omega 6:3 ratio 77.5:1
Above the ideal 4:1 (77.5:1).
It contains 550 calories per 100g. This makes it an energy-dense sweet spread.
It provides 5.8g protein per 100g. It contains some protein, but it is not a high-protein food.
Yes, it has 57.5g carbohydrates per 100g. That is relatively high, so portion size matters if you track carb intake.
There are 33g of fat per 100g. Its fat content is one reason the product is calorie-dense.
Yes, it contains 3.8g fiber per 100g. It has some fiber, but it is not especially high in fiber.
Its glycemic index is 55. This is generally considered a moderate GI value.
It can fit vegetarian and flexitarian diets. However, at 550 calories per 100g, portion control is important.
It is classified as ultra-processed. Nutritionally, it is high in calories, carbohydrates, and fat per 100g.
It contains tree nuts, dairy, and soy. It is not suitable for people avoiding those allergens.
Yes, it is suitable for vegetarian and flexitarian diets. Even so, its calorie density may still be worth considering.
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Nutrition data compiled from USDA FoodData Central and scientific sources.