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Protein- and collagen-rich meat wrap
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
205
KCAL / 100G
Carbs
16.1g
· 31%
Protein
15.2g
· 29%
Fat
9.3g
· 40%
Fiber
1.2g
Vitamins
B12
1.35µg · 56% DV
B3
3.6mg · 23% DV
B2
0.19mg · 15% DV
B6
0.18mg · 11% DV
Minerals
Selenium
18.5µg · 34% DV
Sodium
510mg · 22% DV
Phosphorus
142mg · 20% DV
Zinc
2mg · 18% 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
3.15g
MONOUNSATURATED
3.85g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
It contains 205 calories per 100g. The total calories increase with larger portions.
It provides 15.2g of protein per 100g. That makes it a protein-containing meat-based option.
Yes, it has 16.1g of carbohydrates per 100g. So it is not a zero-carb or very low-carb food.
There are 9.3g of fat per 100g. Its fat content is moderate based on the provided values.
Yes, it contains 1.2g of fiber per 100g. That is a relatively low fiber amount.
Its glycemic index is 50. This places it in a moderate-to-lower GI range.
It is compatible with omnivore, Mediterranean, and flexitarian eating patterns. Whether it fits your diet depends on your portion size and daily intake goals.
It offers protein and has a glycemic index of 50. However, it is classified as processed, so it may be best consumed in balance within an overall healthy diet.
Yes, gluten is listed as an allergen. It may not be suitable for people with gluten sensitivity or celiac disease.
Its 15.2g of protein per 100g may help with satiety. Since it has only 1.2g of fiber per 100g, fullness is likely influenced more by protein and portion size than fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.