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Creamy cheese spread flavored with tomato and basil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
235
KCAL / 100G
Carbs
4.8g
· 8%
Protein
6.2g
· 10%
Fat
21.5g
· 82%
Fiber
0.5g
Vitamins
Vitamin A
180µg · 20% DV
B2
0.24mg · 18% DV
B12
0.42µg · 18% DV
B5
0.38mg · 8% DV
Minerals
Sodium
610mg · 27% DV
Selenium
8.5µg · 15% DV
Phosphorus
105mg · 15% DV
Calcium
115mg · 12% 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
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
13.2g
MONOUNSATURATED
5.9g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
It contains 235 calories per 100g. The calorie total increases as your portion gets larger.
It provides 6.2g of protein per 100g. It does contain protein, but fat is the dominant macronutrient.
Yes, it has 4.8g of carbs per 100g. Based on the provided diet compatibility, it fits keto and ketovore diets.
Yes, it contains 21.5g of fat per 100g. Fat makes up the largest share of its macros.
Its glycemic index is 20. That places it in the low-GI range.
Yes, but only a small amount. It has 0.5g of fiber per 100g.
Yes, the provided diet compatibility lists it as suitable for vegetarians. It is also compatible with omnivore, Mediterranean, flexitarian, gluten-free, keto, and ketovore patterns.
Yes, it is listed as gluten-free. However, it does contain dairy as an allergen.
The listed allergen is dairy. It is not suitable for people with a dairy allergy.
Yes, its processing level is listed as processed. That can be useful to consider alongside portion size and your overall eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.