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Spiced chicken and vegetable wrap
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
15.2g
· 35%
Protein
11.8g
· 27%
Fat
7.4g
· 38%
Fiber
2.1g
Vitamins
B3
5.6mg · 35% DV
B6
0.38mg · 22% DV
B5
0.68mg · 14% DV
Vitamin C
11.5mg · 13% DV
Minerals
Selenium
13.5µg · 25% DV
Phosphorus
135mg · 19% DV
Sodium
410mg · 18% DV
Zinc
1mg · 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.
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
1.35g
MONOUNSATURATED
3.35g
POLYUNSATURATED
1.48g
Omega 6:3 ratio 27:1
Above the ideal 4:1 (27:1).
Vegetable chicken tantuni contains 170 calories per 100g. The total calories increase as the portion gets larger.
It provides 11.8g of protein per 100g. This can be a useful reference for people tracking protein intake.
Yes, it has 15.2g of carbohydrates per 100g. Portion size matters if you are monitoring carb intake.
It contains 7.4g of fat per 100g. Whether that fits your needs depends on the portion you eat.
Yes, it contains 2.1g of fiber per 100g. That can contribute to your overall daily fiber intake.
Its glycemic index is 52. This may be relevant for people who track glycemic impact.
Based on the provided data, it is compatible with omnivore, Mediterranean, and flexitarian eating patterns. Overall suitability depends on portion size and your daily intake.
This product contains gluten. It is not suitable for people with gluten sensitivity or celiac disease.
Yes, it is classified as processed. That is an important point for people who consider processing level when choosing foods.
Per 100g, it provides 11.8g protein and 2.1g fiber. Protein and fiber can be useful factors when considering satiety.
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Nutrition data compiled from USDA FoodData Central and scientific sources.