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Crunchy barbecue-flavored corn snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
466
KCAL / 100G
Carbs
66.2g
· 57%
Protein
5.8g
· 5%
Fat
19.4g
· 38%
Fiber
5.1g
Vitamins
Vitamin E
3.1mg · 21% DV
B1
0.12mg · 10% DV
B3
1.4mg · 9% DV
Biotin
2.1µg · 7% DV
Minerals
Sodium
850mg · 37% DV
Phosphorus
176mg · 25% DV
Magnesium
74mg · 18% DV
Selenium
9.2µg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
Vegan
✓ 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
SATURATED
2.4g
MONOUNSATURATED
5.6g
POLYUNSATURATED
8.6g
Omega 6:3 ratio 70:1
Above the ideal 4:1 (70:1).
It provides 466 calories per 100 g. Calories for a serving depend on the amount eaten, as no serving size is provided.
Tadım Barbecue Corn contains 5.8 g of protein per 100 g.
It contains 66.2 g of carbohydrates per 100 g.
It contains 19.4 g of fat per 100 g, so it is not a low-fat snack.
Yes. It provides 5.1 g of fiber per 100 g.
Its glycemic index is 65. It also contains 66.2 g of carbohydrates per 100 g.
It can fit depending on your dietary goals, but it contains 466 calories, 66.2 g of carbs, and 19.4 g of fat per 100 g. Consider the amount you eat in relation to your plan.
Yes, it is compatible with vegan diets. It is also suitable for vegetarian, flexitarian, and omnivorous eating patterns.
It contains gluten, soy, celery, and mustard. It may not be suitable for people with allergies or sensitivities to these ingredients.
Yes, it is classified as an ultra-processed food. Per 100 g, it provides 466 calories, 5.8 g protein, 66.2 g carbs, 19.4 g fat, and 5.1 g fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.