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Sweet, spiced tea latte made with oatmilk
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
57
KCAL / 100G
Carbs
11.4g
· 81%
Protein
0.4g
· 3%
Fat
1g
· 16%
Fiber
0.4g
Vitamins
B12
0.08µg · 3% DV
B1
0.02mg · 2% DV
B2
0.03mg · 2% DV
B3
0.12mg · 1% DV
Minerals
Calcium
35mg · 4% DV
Phosphorus
18mg · 3% DV
Magnesium
7mg · 2% DV
Selenium
1µg · 2% 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.
No known major 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
0.1g
MONOUNSATURATED
0.45g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
It provides 57.1 calories per 100 g. Total calories depend on the size of the portion consumed.
It contains 11.4 g of carbohydrates per 100 g. The carbohydrate total will increase with the amount you drink.
It has 0.4 g of protein per 100 g. This is a low-protein beverage.
There is 1 g of fat per 100 g. Fat contributes to its overall calorie content.
Yes, it contains 0.4 g of fiber per 100 g. Its fiber content is low.
Its glycemic index is 55. People monitoring blood sugar may want to consider their portion size within their individual eating plan.
Yes. Based on the provided diet compatibility information, it is suitable for a vegan diet.
Yes, it is compatible with vegetarian eating. It is also listed as suitable for Mediterranean and flexitarian diets.
It can be included depending on your portion and daily nutrition goals. Per 100 g, it provides 57.1 calories and 11.4 g of carbohydrates.
Yes, it is classified as a processed beverage. Consider the amount and frequency of consumption as part of your overall dietary pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.