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Source of calcium and energy
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
230
KCAL / 100G
Carbs
27.2g
· 47%
Protein
3.8g
· 7%
Fat
12.1g
· 46%
Fiber
1.1g
Vitamins
B2
0.2mg · 15% DV
B12
0.35µg · 15% DV
Vitamin A
92µg · 10% DV
B5
0.38mg · 8% DV
Minerals
Phosphorus
106mg · 15% DV
Calcium
128mg · 13% DV
Iodine
19µg · 13% DV
Selenium
3.1µg · 6% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.9g
MONOUNSATURATED
3.25g
POLYUNSATURATED
1.28g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
It has 230 calories per 100g. The total calories increase as the portion size gets larger.
There are 3.8g of protein per 100g. It contains some protein, but it is mainly a source of carbs and fat.
It contains 27.2g of carbohydrates per 100g. That is a notable carb amount for a sweet food.
There are 12.1g of fat per 100g. This makes it a relatively energy-dense dessert.
Yes, it provides 1.1g of fiber per 100g. The fiber amount is fairly low.
Its glycemic index is 57. This suggests a moderate glycemic impact compared with lower-GI foods.
It is a processed sweet food. With 230 calories, 27.2g carbs, and 12.1g fat per 100g, portion size matters.
It contains dairy and tree nuts. It is not suitable for people with milk or tree nut allergies.
Yes, it is compatible with vegetarian and gluten-free diets. It also fits a flexitarian eating pattern.
It can fit depending on the overall diet, but it is a processed dessert. Since it has 230 calories per 100g, portion control is important.
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Nutrition data compiled from USDA FoodData Central and scientific sources.