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Unsweetened, low-calorie coffee with plant-based milk
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
8
KCAL / 100G
Carbs
0.7g
· 33%
Protein
0.3g
· 14%
Fat
0.5g
· 53%
Fiber
0.2g
Vitamins
B2
0.02mg · 2% DV
B1
0.01mg · 1% DV
B3
0.16mg · 1% DV
B6
0.01mg · 1% DV
Minerals
Calcium
8mg · 1% DV
Magnesium
4mg · 1% DV
Sodium
12mg · 1% DV
Phosphorus
7mg · 1% 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.28g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Unsweetened coffee with almond milk provides 8 calories per 100 g. It is a low-calorie beverage option.
It contains 0.25 g of protein per 100 g. This is a low-protein drink.
Yes, it contains 0.65 g of carbohydrates per 100 g. Its carbohydrate content is low when served without added sugar.
Yes, it is compatible with a keto diet. It contains 0.65 g of carbohydrates per 100 g.
Its glycemic index is 5. This is considered a low glycemic index value.
With a glycemic index of 5, it has a low glycemic impact. It also contains just 0.65 g of carbohydrates per 100 g.
Yes, unsweetened coffee with almond milk is suitable for vegan diets. It is also compatible with vegetarian, paleo, Mediterranean, flexitarian, and gluten-free diets.
Yes, it is compatible with a gluten-free diet according to the provided dietary information.
No, it contains tree nuts as an allergen. People with a tree nut allergy should avoid it.
Yes, it is classified as a processed beverage. Per 100 g, it contains 8 calories, 0.65 g of carbohydrates, and 0.45 g of fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.