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●Low GI

Supangle (Low Sugar) Calories

Classic Turkish chocolate dessert, with reduced sugar

CALORIES

110kcal

38low

POTASSIUM

120mg

FIBER

1.2g

Supangle (Low Sugar) Nutrition Facts

Selected: 100 g

110

KCAL / 100G

Carbs

16.5g

· 60%

Protein

3.1g

· 11%

Fat

3.6g

· 29%

Fiber

1.2g

Supangle (Low Sugar) Vitamins & Minerals

Vitamins

B12

0.18µg · 8% DV

0.08mg · 6% DV

Biotin

1.5µg · 5% DV

Vitamin A

32µg · 4% DV

Minerals

Phosphorus

58mg · 8% DV

Calcium

68mg · 7% DV

Iron

1mg · 6% DV

Magnesium

18mg · 4% DV

Supangle (Low Sugar) Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

Is Supangle (Low Sugar) 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 Supangle (Low Sugar) Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Supangle (Low Sugar) Good For?

Vegan

— Not suitable

Vegetarian

— Not 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

Supangle (Low Sugar) Fat Profile

SATURATED

MONOUNSATURATED

POLYUNSATURATED

0.18g

⚖️

Omega 6:3 ratio 15:1

Above the ideal 4:1 (15:1).

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Supangle (Low Sugar) — Frequently Asked Questions

How many calories are in low-sugar supangle?

Low-sugar supangle provides 110 calories per 100 g. It contains 16.5 g of carbohydrates, 3.1 g of protein, and 3.6 g of fat per 100 g.

Is low-sugar supangle suitable for a Mediterranean diet?

Low-sugar supangle is listed as compatible with Mediterranean, flexitarian, and omnivore diets. It is a processed sweet and contains dairy, gluten, and eggs.

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Nutrition data compiled from USDA FoodData Central and scientific sources.