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Protein-rich muffin
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
345
KCAL / 100G
Carbs
12g
· 18%
Protein
25g
· 38%
Fat
13g
· 44%
Fiber
13g
Vitamins
B2
0.18mg · 14% DV
B3
2.1mg · 13% DV
Biotin
4µg · 13% DV
B12
0.32µg · 13% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
290mg · 41% DV
Selenium
16µg · 29% DV
Magnesium
88mg · 21% 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
4.1g
MONOUNSATURATED
5.2g
POLYUNSATURATED
2.9g
Omega 6:3 ratio 33.8:1
Above the ideal 4:1 (33.8:1).
It contains 345 calories per 100 g. The total calories will change based on the portion size you eat.
Yes, it provides 25 g of protein per 100 g. That makes it a notable option for people looking for a protein-focused snack.
It has 12 g of carbohydrates per 100 g. Carb intake per serving will depend on how much you consume.
Yes, it contains 13 g of fiber per 100 g. This fiber content may be relevant for those tracking daily fiber intake.
It contains 13 g of fat per 100 g. This can be useful if you monitor fat intake in your diet.
Its glycemic index is 48. This may be helpful for people paying attention to glycemic impact.
It can fit omnivore, vegetarian, and flexitarian eating patterns. Whether it suits your diet depends on your goals and portion size.
Yes, it is suitable for a vegetarian diet. However, it contains eggs, dairy, soy, and gluten, which may matter for people with dietary restrictions.
It contains gluten, eggs, dairy, and soy. Anyone with allergies or intolerances to these ingredients should avoid or carefully assess it.
Yes, it is classified as a processed food. If you evaluate foods by processing level, that is an important factor to consider alongside the nutrition facts.
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Nutrition data compiled from USDA FoodData Central and scientific sources.