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Source of fiber and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
121
KCAL / 100G
Carbs
25.7g
· 83%
Protein
3.4g
· 11%
Fat
0.9g
· 6%
Fiber
3.4g
Vitamins
B6
0.18mg · 11% DV
B1
0.08mg · 7% DV
Biotin
2µg · 7% DV
B3
0.6mg · 4% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
78mg · 11% DV
Magnesium
32mg · 8% DV
Selenium
4µg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.15g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.31g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
A banana oat shake contains 121 calories per 100 g.
It provides 3.4 g of protein per 100 g. Its protein content is lower than its carbohydrate content.
A 100 g serving contains 25.7 g of carbohydrates. It is a relatively carbohydrate-rich beverage.
Yes. It provides 3.4 g of fiber per 100 g, contributing fiber to its overall nutrition profile.
Yes, it is low in fat, with 0.9 g of fat per 100 g.
Its glycemic index is 52, which falls in the medium glycemic-index range.
Yes, it is listed as compatible with vegan diets. It is also suitable for vegetarian diets.
It is listed as containing gluten. Although the diet-compatibility data also lists it as gluten-free, people with celiac disease or gluten sensitivity should rely on the allergen information and use caution.
According to the provided diet-compatibility information, it is suitable for paleo diets. It is also listed as compatible with Mediterranean and flexitarian eating patterns.
No. It is classified as minimally processed, rather than highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.