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Creamy cake with white chocolate, banana, and strawberry
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
315
KCAL / 100G
Carbs
43.8g
· 55%
Protein
4.3g
· 5%
Fat
14.3g
· 40%
Fiber
1.3g
Vitamins
B2
0.18mg · 14% DV
B12
0.28µg · 12% DV
Biotin
3.1µg · 10% DV
Vitamin A
82µg · 9% DV
Minerals
Selenium
7.2µg · 13% DV
Iodine
18µg · 12% DV
Phosphorus
86mg · 12% DV
Calcium
102mg · 10% 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
— Not 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
8.4g
MONOUNSATURATED
3.7g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 11.1:1
Above the ideal 4:1 (11.1:1).
This cake contains 315 calories per 100g. The total calories increase with larger portions.
It provides 4.3g of protein per 100g. The protein content is relatively modest for a food item.
It contains 43.8g of carbohydrates per 100g. That can be relevant if you are tracking carb intake.
There are 14.3g of fat per 100g. Fat contributes a notable share of its total calories.
Yes, it has 1.3g of fiber per 100g. That means it is not a high-fiber dessert.
Its glycemic index is 62. This may matter for people monitoring glycemic impact.
Yes, it is suitable for a vegetarian diet. It is also compatible with a flexitarian diet.
It contains gluten, eggs, and dairy. Anyone with these allergies or sensitivities should avoid or check carefully.
It has 315 calories and 43.8g of carbs per 100g, so portion size matters. Whether it fits your diet depends on your overall daily targets.
Yes, it is classified as a processed food. Processing level can be a useful factor when comparing dessert options.
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Nutrition data compiled from USDA FoodData Central and scientific sources.