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Sweet breakfast food Calories

Typically high in sugar and refined carbohydrates

CALORIES

365kcal

GI

70high

POTASSIUM

135mg

FIBER

2.4g

Sweet breakfast food Nutrition Facts

Selected: 100 g

365

KCAL / 100G

Carbs

67.5g

· 72%

Protein

7.2g

· 8%

Fat

8.2g

· 20%

Fiber

2.4g

Sweet breakfast food Vitamins & Minerals

Vitamins

B1

0.32mg · 27% DV

Biotin

7µg · 23% DV

B2

0.28mg · 22% DV

B3

3.1mg · 19% DV

Minerals

Selenium

17µg · 31% DV

Sodium

410mg · 18% DV

Phosphorus

128mg · 18% DV

Iron

3mg · 17% DV

Sweet breakfast food Glycemic Index

GLYCEMIC INDEX

70
High
0 Low5570100

GLYCEMIC LOAD

47
High

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

Is Sweet breakfast food Processed?

NOVA 4

Ultra-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 Sweet breakfast food 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 Sweet breakfast food 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

Sweet breakfast food Fat Profile

SATURATED

3.1g

MONOUNSATURATED

2.5g

POLYUNSATURATED

1.75g

⚖️

Omega 6:3 ratio 33:1

Above the ideal 4:1 (33:1).

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Sweet breakfast food — Frequently Asked Questions

How many calories are in sweet breakfast food?

Sweet breakfast food contains 365 calories per 100 g. A 100 g serving provides 67.5 g of carbohydrates, 7.2 g of protein, and 8.2 g of fat.

Is sweet breakfast food suitable for a vegetarian diet?

Yes, it is listed as compatible with vegetarian, omnivore, and flexitarian diets. However, it contains gluten, eggs, and dairy.

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Nutrition data compiled from USDA FoodData Central and scientific sources.