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Plant protein with calcium and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
3.8g
· 13%
Protein
9.2g
· 32%
Fat
7.1g
· 55%
Fiber
1.6g
Vitamins
Vitamin K
155µg · 129% DV
Vitamin A
125µg · 14% DV
Folate
55µg · 14% DV
Vitamin C
10.5mg · 12% DV
Minerals
Calcium
245mg · 25% DV
Phosphorus
125mg · 18% DV
Selenium
8.5µg · 15% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ 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
0.95g
MONOUNSATURATED
2.75g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 11.4:1
Above the ideal 4:1 (11.4:1).
It has 110 calories per 100g. The total calories will depend on your portion size.
It provides 9.2g of protein per 100g. That makes it a solid protein-containing option in the proteins category.
Yes, it contains 3.8g of carbs per 100g. That may suit lower-carb eating patterns.
Yes, it is listed as keto-compatible. Its 3.8g of carbs per 100g also supports that fit.
Its glycemic index is 15. This is considered low and may appeal to people watching glycemic impact.
Yes, it is suitable for both vegan and vegetarian diets. It is also compatible with Mediterranean and flexitarian eating patterns.
Yes, it is listed as gluten-free. This makes it suitable for gluten-free diets based on the provided information.
Yes, it contains soy. Anyone with a soy allergy should avoid it.
It contains 7.1g of fat per 100g. This can be useful if you track your macro intake.
Yes, it is classified as minimally processed. This may be a plus for people looking for less processed food options.
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Nutrition data compiled from USDA FoodData Central and scientific sources.