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●Low GI

Sugar-free fit soufflé Calories

Sugar-free, lighter dessert option

CALORIES

165kcal

28low

POTASSIUM

242mg

FIBER

4.8g

Sugar-free fit soufflé Nutrition Facts

Selected: 100 g

165

KCAL / 100G

Carbs

14.2g

· 36%

Protein

9.5g

· 24%

Fat

7.1g

· 40%

Fiber

4.8g

Sugar-free fit soufflé Vitamins & Minerals

Vitamins

0.19mg · 15% DV

Biotin

4.2µg · 14% DV

B12

0.28µg · 12% DV

0.52mg · 10% DV

Minerals

Phosphorus

168mg · 24% DV

Selenium

9.8µg · 18% DV

Iron

2mg · 11% DV

Magnesium

48mg · 11% DV

Sugar-free fit soufflé Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

Is Sugar-free fit soufflé Processed?

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.

Does Sugar-free fit soufflé Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Sugar-free fit soufflé Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Sugar-free fit soufflé Fat Profile

SATURATED

2.1g

MONOUNSATURATED

2.4g

POLYUNSATURATED

1.3g

⚖️

Omega 6:3 ratio 22.4:1

Above the ideal 4:1 (22.4:1).

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Sugar-free fit soufflé — Frequently Asked Questions

How many calories are in sugar-free fit soufflé?

Sugar-free fit soufflé contains 165 calories per 100 g. It also provides 9.5 g of protein, 14.2 g of carbohydrates, and 7.1 g of fat per 100 g.

Is sugar-free fit soufflé low glycemic?

Yes, its glycemic index is 28, which is considered low. It contains 4.8 g of fiber per 100 g, but it is a processed food and contains eggs and dairy.

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Nutrition data compiled from USDA FoodData Central and scientific sources.