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Plant-based protein and fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
111
KCAL / 100G
Carbs
10.1g
· 34%
Protein
9.8g
· 33%
Fat
4.4g
· 33%
Fiber
4.1g
Vitamins
Vitamin C
20.5mg · 23% DV
Vitamin K
14.5µg · 12% DV
B6
0.19mg · 11% DV
B1
0.12mg · 10% DV
Minerals
Phosphorus
126mg · 18% DV
Iron
2mg · 11% DV
Magnesium
48mg · 11% DV
Selenium
5.8µg · 11% 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
✓ 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
0.55g
MONOUNSATURATED
1.55g
POLYUNSATURATED
1.29g
Omega 6:3 ratio 8.2:1
Above the ideal 4:1 (8.2:1).
Soy mince vegetable sauté contains 111 calories per 100 g.
It provides 9.8 g of protein per 100 g. This makes it a protein-containing meal option.
At 111 calories per 100 g, it can fit into a weight-loss eating plan depending on the serving size. Its 9.8 g of protein and 4.1 g of fiber per 100 g may support a more filling meal.
Soy mince vegetable sauté contains 10.1 g of carbohydrates per 100 g.
Its glycemic index is 30, which is in the low-GI range. It contains 10.1 g of carbohydrates per 100 g.
Yes, it is compatible with vegan eating. It also fits vegetarian, flexitarian, Mediterranean, omnivore, and gluten-free diets.
Yes, soy mince vegetable sauté is compatible with a gluten-free diet.
No. Soy is the listed allergen, so people with a soy allergy should avoid it.
It contains 4.4 g of fat per 100 g. The same amount provides 9.8 g of protein and 10.1 g of carbohydrates.
Yes, soy mince vegetable sauté is classified as processed. Consider this classification alongside its soy allergen content when choosing it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.