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Stevia-sweetened cheesecake with protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
174
KCAL / 100G
Carbs
15.1g
· 35%
Protein
10.2g
· 23%
Fat
8.1g
· 42%
Fiber
1.2g
Vitamins
B12
0.48µg · 20% DV
B2
0.24mg · 18% DV
Biotin
4.1µg · 14% DV
B5
0.43mg · 9% DV
Minerals
Phosphorus
168mg · 24% DV
Selenium
10.2µg · 19% DV
Calcium
156mg · 16% DV
Iodine
18µg · 12% 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
— 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
4.21g
MONOUNSATURATED
2.03g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
This cheesecake provides 174 calories per 100 g. Calories per serving depend on the amount you eat.
It contains 10.2 g of protein per 100 g. This makes it a dessert option that provides protein.
With 174 calories per 100 g, it may fit into a diet when portion size is considered. It contains 15.1 g of carbohydrates per 100 g.
Its glycemic index is 35, which is in the low-GI range. It still provides 15.1 g of carbohydrates per 100 g.
The provided data lists 15.1 g of total carbohydrates per 100 g, but does not specify sugar content. Being made with stevia does not mean it contains no carbohydrates.
It contains 15.1 g of carbohydrates per 100 g. Its glycemic index is 35.
It provides 8.1 g of fat per 100 g. Details about the types of fat are not provided.
Yes, it contains 1.2 g of fiber per 100 g. This is the fiber amount listed in the nutrition information.
It contains gluten, eggs, and dairy. It is not suitable for people with allergies or sensitivities to these ingredients.
No. It contains eggs and dairy, but it is compatible with vegetarian, Mediterranean, and flexitarian eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.