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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
280
KCAL / 100G
Carbs
0g
· 0%
Protein
70g
· 100%
Fat
0g
· 0%
Fiber
0g
Vitamins
B2
0.45mg · 35% DV
B12
0.5µg · 21% DV
B5
0.4mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
350mg · 50% DV
Calcium
450mg · 45% DV
Magnesium
95mg · 23% DV
Selenium
12µg · 22% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.8g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Vitafenix Protein Powder provides 280 calories per 100g. This is the key number to use when estimating intake by weight.
Yes. It contains 70g of protein per 100g, which makes it a high-protein processed food.
According to the provided nutrition facts, it has 0g carbohydrates per 100g. That can make it easier to fit into lower-carb eating patterns.
The listed nutrition values show 0g fat per 100g. If you track fat intake, that is a notable feature.
No. It has 0g fiber per 100g, so it should not be considered a fiber source.
Its glycemic index is listed as 30. That indicates a relatively low glycemic impact.
It is listed as compatible with Ketovore diets. The 0g carbs per 100g also supports that fit.
Yes, it is listed as suitable for Vegetarian diets. However, it does contain dairy as an allergen.
Yes, the diet compatibility information lists it as Gluten-Free. That is relevant for people avoiding gluten.
Yes. The listed allergen is dairy, so it is not suitable for people with a dairy allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.