Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
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All →Milk & Dairy
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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
105
KCAL / 100G
Carbs
6.2g
· 25%
Protein
6.8g
· 28%
Fat
5.2g
· 47%
Fiber
1.5g
Vitamins
B12
0.45µg · 19% DV
B3
1.8mg · 11% DV
B5
0.45mg · 9% DV
B6
0.13mg · 8% DV
Minerals
Phosphorus
85mg · 12% DV
Potassium ⭐
330mg · 10% DV
Zinc
1mg · 9% DV
Sodium
210mg · 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.
No known major 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
1.8g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Once opened, it is safest to store it in a clean container in the fridge and use it within 2-3 days. Leaving it at room temperature for long periods increases the risk of spoilage.
Yes, it freezes well if divided into portions. The texture may change slightly after thawing, but the flavor is usually still good.
Reheat it thoroughly until piping hot before serving. Repeated cooling and reheating can reduce both quality and food safety.
It also works well with rice, boiled potatoes, roasted vegetables, polenta, or whole-grain bread. Adding vegetables on the side can make the meal more balanced and filling.
It works better as part of a meal rather than on its own, especially with a carbohydrate source like pasta, rice, or bread. That combination is usually more practical for recovery and satiety.
It can for some people, because tomato-based and fatty foods may worsen reflux or indigestion. A smaller portion and a lighter side may be easier to tolerate late in the evening.
Ready-made sauces are convenient, but the amount of salt, fat, thickeners, or added sugar can vary by brand. Homemade versions give you more control over ingredients and texture.
Slow cooking can mellow the sharp acidic taste. Adding onion, grated carrot, or a small amount of dairy can also help round out the flavor.
People with reflux, sensitive stomachs, or a known sensitivity to tomatoes may notice more symptoms after eating it. Those watching sodium intake should also check the label, especially with packaged versions.
It means the ingredients have been cooked, combined, and prepared for convenience or shelf life. Processed does not automatically mean unhealthy, but it is still worth checking the ingredient list for things like added salt and other extras.
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Nutrition data compiled from USDA FoodData Central and scientific sources.