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Plant-based protein and fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
119
KCAL / 100G
Carbs
20.1g
· 68%
Protein
4.4g
· 15%
Fat
2.3g
· 17%
Fiber
3.1g
Vitamins
B2
0.09mg · 7% DV
B3
1.05mg · 7% DV
B5
0.34mg · 7% DV
B6
0.12mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
125mg · 18% DV
Sodium
340mg · 15% DV
Magnesium
45mg · 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
— 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
0.28g
MONOUNSATURATED
0.53g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
Soy sauce oyster mushroom quinoa contains 119 calories per 100 g.
It provides 4.4 g of protein per 100 g. Its protein contribution can be considered alongside the other foods in the meal.
It contains 20.1 g of carbohydrates per 100 g. The carbohydrate amount consumed will depend on the portion size.
Yes, it contains 3.1 g of fiber per 100 g. Fiber is one of the components that can contribute to fullness as part of a meal.
Its glycemic index is 53. Glycemic index describes the relative effect of carbohydrate-containing foods on blood glucose.
Yes, it is listed as suitable for vegan diets. It is also compatible with vegetarian, flexitarian, Mediterranean, and omnivore eating patterns.
No. It contains gluten, so it is not suitable for people with gluten allergy or celiac disease.
Yes, soy is listed as an allergen. People with a soy allergy should avoid it.
It contains 2.3 g of fat per 100 g. The same amount provides 4.4 g of protein and 20.1 g of carbohydrates.
Yes, it is classified as processed. Its gluten and soy allergens should also be considered when choosing it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.