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Almond-flavored high-protein powder
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
380
KCAL / 100G
Carbs
11g
· 12%
Protein
72g
· 75%
Fat
5.5g
· 13%
Fiber
3g
Vitamins
B2
0.22mg · 17% DV
B12
0.3µg · 13% DV
B5
0.45mg · 9% DV
B1
0.08mg · 7% DV
Minerals
Phosphorus
430mg · 61% DV
Calcium
350mg · 35% DV
Magnesium
95mg · 23% DV
Selenium
12µg · 22% 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
✓ 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
1.7g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
It provides 380 calories per 100 grams. Your actual calorie intake depends on the portion you use.
Yes, it contains 72 grams of protein per 100 grams. That makes it a high-protein processed product.
It contains 11 grams of carbohydrates per 100 grams. Its protein content is much higher than its carb content.
It has 5.5 grams of fat per 100 grams. Fat is present, but in a lower amount than protein.
Yes, it contains 3 grams of fiber per 100 grams. Fiber is part of its overall nutrition profile.
Its glycemic index is 25. That is considered a low GI value.
Yes, it is listed as compatible with a gluten-free diet. Allergen information should still be checked separately.
Yes, it is listed as suitable for vegetarian, omnivore, and flexitarian diets. Diet compatibility is provided in the product data.
Yes, it contains dairy and tree nuts. Anyone with these allergies should avoid or carefully assess the product.
Yes, it is classified as a processed food. The processing level is explicitly listed as processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.