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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
82
KCAL / 100G
Carbs
6.1g
· 30%
Protein
13.3g
· 65%
Fat
0.5g
· 5%
Fiber
0.4g
Vitamins
B12
0.42µg · 18% DV
B2
0.22mg · 17% DV
Biotin
2.1µg · 7% DV
B5
0.32mg · 6% DV
Minerals
Phosphorus
112mg · 16% DV
Calcium
135mg · 14% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% 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
✓ 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
0.3g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
It provides 82 calories per 100g. It is relatively high in protein for its calorie level.
Yes, it contains 13.3g of protein per 100g. That makes it a protein-rich dairy option.
Per 100g, it has 82 calories, 0.5g fat, and 13.3g protein. It can fit calorie-conscious eating patterns depending on portion size and overall intake.
It contains 82 calories and 13.3g protein per 100g, which may suit controlled-calorie meal plans. Whether it fits weight loss depends on your total daily intake.
It has 6.1g of carbohydrates per 100g. It also contains 0.4g of fiber.
Its glycemic index is 32. This suggests a relatively low glycemic impact compared with higher-GI foods.
Yes, it is listed as compatible with a gluten-free diet. This makes it suitable for people avoiding gluten.
Yes, it is suitable for vegetarians. It is also compatible with omnivore and flexitarian diets.
Yes, it contains dairy. People with a dairy allergy should avoid it.
Yes, it is classified as processed. This refers to its stated processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.