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Whole-wheat chocolate-coated soft cake snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
430
KCAL / 100G
Carbs
67.5g
· 62%
Protein
5.8g
· 5%
Fat
15.5g
· 33%
Fiber
4.8g
Vitamins
B1
0.16mg · 13% DV
B3
1.8mg · 11% DV
Biotin
3.2µg · 11% DV
Vitamin E
1.5mg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
12µg · 22% DV
Phosphorus
145mg · 21% DV
Magnesium
56mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
8.1g
MONOUNSATURATED
3.4g
POLYUNSATURATED
3.8g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Whole Wheat Gong contains 430 calories per 100g. The total calories can add up quickly depending on portion size.
It provides 5.8g protein per 100g. It contains some protein, but it is not especially high-protein.
Yes, it has 67.5g carbohydrates per 100g. If you track carb intake, portion size matters.
Yes, it contains 4.8g fiber per 100g. It does provide fiber, but it is also classified as ultra-processed.
That depends on your overall diet goals. At 430 calories per 100g and with an ultra-processed classification, portion awareness is important.
Its glycemic index is 62. This suggests it is not a low-GI food.
It contains whole wheat, but its processing level is ultra-processed. Per 100g, it also has 15.5g fat and 67.5g carbs.
It contains gluten, eggs, dairy, and soy. It is not suitable for people avoiding those allergens.
Yes, it is suitable for vegetarian and flexitarian diets. It is not suitable for vegans because it contains eggs and dairy.
It provides 4.8g fiber and 5.8g protein per 100g. Those can support fullness, but its calorie and carbohydrate content should also be considered.
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Nutrition data compiled from USDA FoodData Central and scientific sources.