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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
390
KCAL / 100G
Carbs
30g
· 30%
Protein
37.5g
· 37%
Fat
15g
· 33%
Fiber
15g
Vitamins
B2
0.12mg · 9% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
330mg · 47% DV
Manganese
1mg · 43% DV
Selenium
12µg · 22% DV
Magnesium
85mg · 20% 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
✓ 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
8.5g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
It provides 390 calories per 100g. You can estimate calories per serving based on the amount you eat.
Yes, it contains 37.5g of protein per 100g. That makes it a protein-rich processed snack option.
It has 30g of carbohydrates per 100g. This can be useful if you are tracking daily carb intake.
It contains 15g of fat per 100g. Fat intake should be considered within your overall daily nutrition plan.
Yes, it provides 15g of fiber per 100g. Its fiber content may help support fullness as part of a balanced diet.
Yes, its glycemic index is 35. That is generally considered a low GI value.
It is compatible with vegetarian, flexitarian, and gluten-free diets. However, it is classified as ultra-processed, which is also important to consider.
It contains dairy and soy. Anyone with sensitivities or allergies to these should avoid it.
Yes, it is listed as suitable for a gluten-free diet. This makes it an option for people avoiding gluten.
Per 100g, it offers 37.5g protein, 15g fiber, and a glycemic index of 35. At the same time, it is an ultra-processed food, so both nutrition facts and processing level matter when evaluating it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.