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Source of protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
20.8g
· 42%
Protein
10.1g
· 21%
Fat
8.1g
· 37%
Fiber
2.1g
Vitamins
B12
0.72µg · 30% DV
B3
3.8mg · 24% DV
B6
0.2mg · 12% DV
B1
0.12mg · 10% DV
Minerals
Selenium
16.8µg · 31% DV
Phosphorus
132mg · 19% DV
Zinc
2mg · 18% DV
Sodium
385mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
2.42g
MONOUNSATURATED
3.42g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 18.7:1
Above the ideal 4:1 (18.7:1).
Tomato and onion tantuni wrap contains 196 calories per 100g. To estimate a full serving, you would need the portion weight.
It provides 10.1g protein per 100g. That makes it a protein-containing meat-based option.
There are 20.8g of carbohydrates per 100g. The wrap contributes to the carb content.
It has 8.1g of fat per 100g. Whether that feels high depends on the portion size you eat.
Yes, it contains 2.1g of fiber per 100g. Fiber can help support fullness as part of a meal.
Its glycemic index is 48. This suggests a relatively moderate glycemic impact rather than a high one.
It is compatible with omnivore, Mediterranean, and flexitarian eating patterns. Whether it fits your diet depends on your target calories and portion size.
It is listed as minimally processed. It also provides protein and fiber, with a glycemic index of 48.
Yes, gluten is listed as an allergen. It is not suitable for people who need to avoid gluten.
It is classified as minimally processed. That places it in a less processed category than ultra-processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.