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Source of protein and whole-grain fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
229
KCAL / 100G
Carbs
24.1g
· 42%
Protein
12.8g
· 22%
Fat
9.1g
· 36%
Fiber
3.6g
Vitamins
B12
1.05µg · 44% DV
B3
4.1mg · 26% DV
B6
0.25mg · 15% DV
B1
0.16mg · 13% DV
Minerals
Manganese
1mg · 43% DV
Selenium
20.5µg · 37% DV
Zinc
3mg · 27% DV
Phosphorus
166mg · 24% 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
3.1g
MONOUNSATURATED
3.65g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
A whole-wheat beef lavash wrap contains 229 calories per 100 g. Total calories depend on the amount eaten.
It provides 12.8 g of protein per 100 g. This contributes to the protein content of a meal.
There are 24.1 g of carbohydrates per 100 g. The carbohydrate amount should be adjusted to the portion size.
It contains 9.1 g of fat per 100 g. Whether this fits a diet depends on individual daily fat targets.
Yes, it contains 3.6 g of fiber per 100 g. Fiber is part of its overall nutritional profile.
Its glycemic index is 46. This falls within the low glycemic index range.
It can fit into a diet when portion size and daily calorie goals are considered. Per 100 g, it provides 229 calories, 12.8 g of protein, and 24.1 g of carbohydrates.
No. It contains gluten, so it is not suitable for people who need to avoid gluten.
It is compatible with omnivore, flexitarian, and Mediterranean-style diets. It is categorized as a processed food.
Yes. This product is classified as processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.