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Source of protein and calcium; relatively high in sodium.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
256
KCAL / 100G
Carbs
24.7g
· 39%
Protein
15.3g
· 24%
Fat
10.4g
· 37%
Fiber
3.2g
Vitamins
B12
0.78µg · 33% DV
B3
4.1mg · 26% DV
B2
0.27mg · 21% DV
B1
0.24mg · 20% DV
Minerals
Selenium
26µg · 47% DV
Manganese
1mg · 43% DV
Phosphorus
270mg · 39% DV
Sodium
760mg · 33% 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
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.1g
MONOUNSATURATED
3.05g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 14.5:1
Above the ideal 4:1 (14.5:1).
It provides 256 calories per 100 g. The total calories will vary with portion size.
It contains 15.3 g of protein per 100 g. That makes protein one of its notable macronutrients.
There are 24.7 g of carbohydrates per 100 g. Carb intake will increase or decrease depending on how much you eat.
It has 10.4 g of fat per 100 g. Fat content should be considered together with your portion size.
Yes, it contains 3.2 g of fiber per 100 g. Its fiber and protein content may help support fullness.
Its glycemic index is 52. This suggests a moderate glycemic impact.
Yes, it is listed as compatible with omnivore, Mediterranean, and flexitarian diets. Whether it fits your plan depends on your overall intake and portion.
It contains gluten and dairy. It is not suitable for people who need to avoid those allergens.
Yes, its processing level is classified as processed. This is especially relevant if you track how processed your foods are.
Not automatically. A better assessment comes from looking at the full nutrition profile, glycemic index, allergens, diet compatibility, and the fact that it is processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.