Nutrition Facts
Serving Size: 100g
Calories1213
Total Fat18.0g
Saturated Fat0.0g
Total Carbs9.0g
Fiber6.1g
Sugars0.8g
Protein23.0g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
6.6
Inflammation
8.2
Hormonal
8.5
Gut Health
5.5
Skin Health
5.7
Brain Health
10.0
Bone Health
7.8
Sleep
10.0
Exercise
7.3
Longevity
5.4
Detox
6.0
Immunity
8.0
Pral
5.2
Satiety
0.0
Nutrient Density
5.0
Bioavailability
2.4
Electrolyte
8.3
Methylation
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1213.0 kJ | — |
| Protein | 23.0 g | 46% DV |
| Total Fat | 18.0 g | 23% DV |
| Carbohydrate | 9.0 g | 3% DV |
| Fiber | 6.1 g | 22% DV |
| Sugar | 0.8 g | 2% DV |
| Sodium | 490.0 mg | 21% DV |
| Calcium | 95.0 mg | 7% DV |
| Iron | 2.0 mg | 11% DV |
| Magnesium | 23.0 mg | 5% DV |
| Phosphorus | 450.0 mg | 36% DV |
| Potassium | 600.0 mg | 13% DV |
| Zinc | 1.4 mg | 13% DV |
| Vitamin B6 | 1.5 mg | 88% DV |
| Folate | 102.0 µg | 26% DV |
| Vitamin B12 | 4.2 µg | 175% DV |
| Vitamin E | 3.5 mg | 23% DV |
| Selenium | 1.0 µg | 2% DV |
Fatty Acid Breakdown
| Fatty Acid | Amount / 100g |
|---|---|
| saturated fat | 2.849g |
| monounsaturated fat | 4.376g |
| polyunsaturated fat | 9.332g |
| trans fat | 0.000g |
Compare Vegetarian fillets With...
Abiyuch, raw
290 calAcerola juice, raw
96 calAcerola, (west indian cherry), raw
134 calAcorn stew (Apache)
399 calAgave, cooked (Southwest)
563 cal
290 calAcerola juice, raw
96 calAcerola, (west indian cherry), raw
134 calAcorn stew (Apache)
399 calAgave, cooked (Southwest)
563 cal
Health Condition Relevance
Anemia
iron, folate, vitamin b12. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Athletic Performance
protein, iron, vitamin b12. Protein for MPS. Iron for O2 transport. B12 for RBC production. Nitrates→NO→vasodilation. Electrolyt.
Insomnia
magnesium, vitamin b6. Tryptophan→serotonin→melatonin. Magnesium calms NMDA receptors. B6 is cofactor for serotonin synthes.
Hormonal & Metabolic Impact
🧬 Zinc → Testosterone, DHT (13% DV)
Cofactor for 5α-reductase (T→DHT). Required for androgen receptor function. Inhibits aromatase (T→estradiol).
🧬 Vitamin B6 → Progesterone, Dopamine (88% DV)
Cofactor for neurotransmitter synthesis (serotonin, dopamine, GABA). Supports progesterone production in luteal phase.
🧬 Fiber → Estrogen, Insulin (22% DV)
Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.
Frequently Asked Questions
Is Vegetarian fillets a good protein source?
Yes. Vegetarian fillets provides 23g of protein per 100g — that's 46% of the daily value. As a plant protein, combine with complementary sources (grains, nuts) for complete amino acid profile.
How does Vegetarian fillets support gut health?
Vegetarian fillets contains 6.1g of fiber per 100g (22% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity. The high fiber content also slows glucose absorption, reducing insulin spikes.
Does Vegetarian fillets affect hormones?
Yes — Vegetarian fillets is rich in vitamin b6 (88% DV), which Cofactor for neurotransmitter synthesis (serotonin, dopamine, GABA). Supports progesterone production in luteal phase.. vitamin b6 supports Progesterone and Dopamine production. fiber supports Estrogen and Insulin production. zinc supports Testosterone and DHT production.
Is Vegetarian fillets good for blood pressure?
Yes. Vegetarian fillets provides 600mg of potassium per 100g (13% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 1.2.
How filling is Vegetarian fillets?
Vegetarian fillets has a satiety score of 5.2/10. The 23g protein stimulates PYY (satiety hormone). The 6.1g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.