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Low fat, source of protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
90
KCAL / 100G
Carbs
12.5g
· 56%
Protein
4.5g
· 20%
Fat
2.4g
· 24%
Fiber
0g
Vitamins
B12
0.42µg · 18% DV
B2
0.22mg · 17% DV
B5
0.42mg · 8% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
105mg · 15% DV
Calcium
125mg · 13% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.05g
MONOUNSATURATED
0.43g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
It contains 90 calories per 100 grams. The total calories will depend on the portion you eat.
It provides 4.5 grams of protein per 100 grams. It contains protein, but the amount is moderate based on its nutrition facts.
Yes, it has 12.5 grams of carbohydrates per 100 grams. That can matter if you are tracking carb intake.
Yes, it contains 2.43 grams of fat per 100 grams. This aligns with its low-fat positioning.
No, it contains 0 grams of fiber per 100 grams. It does not contribute fiber to the diet.
Its glycemic index is 35. That is considered a low GI value.
It has 90 calories and 2.43 grams of fat per 100 grams. Whether it fits a diet depends on your portion size and overall daily targets.
It is compatible with vegetarian, Mediterranean, flexitarian, and gluten-free diets. Suitability still depends on the rest of your meal plan.
Yes, it contains dairy. People with a dairy allergy should avoid it.
Yes, it is classified as processed. If processing level matters to you, that is worth considering when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.