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Protein-rich chicken with aromatic tarragon
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
15.2g
· 31%
Protein
12.4g
· 25%
Fat
9.7g
· 44%
Fiber
1.4g
Vitamins
B3
5.6mg · 35% DV
B6
0.36mg · 21% DV
Vitamin K
18µg · 15% DV
B5
0.62mg · 12% DV
Minerals
Selenium
16.8µg · 31% DV
Phosphorus
137mg · 20% DV
Sodium
395mg · 17% DV
Zinc
1mg · 9% 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
— 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
SATURATED
1.65g
MONOUNSATURATED
3.72g
POLYUNSATURATED
2.21g
Omega 6:3 ratio 22.8:1
Above the ideal 4:1 (22.8:1).
A tarragon chicken salad wrap provides 196 calories per 100 g.
This wrap contains 12.4 g of protein per 100 g. It can contribute to protein intake as part of a meal.
Its glycemic index is 48, which falls within the low glycemic index range.
It can fit into a diet depending on portion size and overall intake. Per 100 g, it contains 196 calories, 15.2 g of carbohydrates, and 9.7 g of fat.
A 100 g serving contains 15.2 g of carbohydrates.
This product contains 9.7 g of fat per 100 g. Its fat content should be considered when planning total calorie intake.
Yes. It provides 1.4 g of fiber per 100 g.
Yes, gluten is a listed allergen. It is not suitable for people with celiac disease or gluten sensitivity.
Yes, eggs are listed as an allergen. People with an egg allergy should avoid it.
It is compatible with omnivore, Mediterranean, and flexitarian eating patterns. It is a processed food, so frequency of consumption can be considered within individual dietary preferences.
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Nutrition data compiled from USDA FoodData Central and scientific sources.