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Vegan chocolate almond snack made without refined sugar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
520
KCAL / 100G
Carbs
40.1g
· 29%
Protein
12.2g
· 9%
Fat
37.8g
· 62%
Fiber
10.4g
Vitamins
Vitamin E
14.8mg · 99% DV
Biotin
10µg · 33% DV
B2
0.22mg · 17% DV
B1
0.12mg · 10% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Magnesium
223mg · 53% DV
Phosphorus
362mg · 52% 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
— 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
11.3g
MONOUNSATURATED
22.1g
POLYUNSATURATED
10.7g
Omega 6:3 ratio 520:1
Above the ideal 4:1 (520:1).
There are 520 calories per 100 grams. The calorie amount per serving depends on how much you eat.
Yes. They provide 12.2 grams of protein per 100 grams.
They contain 40.1 grams of carbohydrates per 100 grams. If you track carbs, portion size matters.
They contain 37.8 grams of fat per 100 grams. That makes them a calorie-dense snack.
They provide 10.4 grams of fiber per 100 grams. Fiber content can help when planning a more filling snack.
Their glycemic index is 30. This is considered a low GI value.
Yes. They are compatible with vegan, vegetarian, Mediterranean, and flexitarian eating patterns.
They offer 12.2 grams of protein and 10.4 grams of fiber per 100 grams, and their glycemic index is 30. However, they are also a processed food with 520 calories per 100 grams, so portion awareness is important.
Yes. They contain tree nuts, which is a listed allergen.
With a glycemic index of 30, they fit a low-GI approach. Portion size and total intake still matter in overall meal planning.
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Nutrition data compiled from USDA FoodData Central and scientific sources.