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Granola Integral Cereais Maltados.

Metabolic profile analysis. Technical breakdown of Granola Integral Cereais Maltados and its impact on skeletal muscle retention and daily energy expenditure.

Total Energy46kcal
Bio-Protein11g
Carbohydrates46g
Total Lipids15g

Nutritional Efficiency Report

Granola Integral Cereais Maltados is a very low-calorie food with moderate-protein content. At 46 kcal per 100g, it delivers 11g of protein — representing 96% of its total caloric load. Carbohydrates account for 400% and fats for 293% of calories.

"Efficiency Score 0.96 — this asset ranks in the top tier of the DataFood database for protein delivery per calorie. Optimal for fat loss, lean bulking, and body recomposition phases."

At 46g carbs per 100g, it is better suited to carb-cycling or maintenance phases.

With only 46 kcal per 100g, Granola Integral Cereais Maltados is a high-volume food — you can consume a large serving while keeping total caloric intake controlled. This makes it particularly effective for hunger management in deficit phases.

Protocol Compatibility

Ketosis Impact

At 46g carbs per 100g, it is better suited to carb-cycling or maintenance phases.

Thermic Effect (TEF)

With 11g protein per 100g, the thermic contribution is moderate. Pairing with higher-protein sources increases the overall TEF of your meal and supports lean mass retention.

Expand Your Protocol.

Based on the metabolic profile of Granola Integral Cereais Maltados, these related data nodes are most relevant to your nutrition architecture:

Integrate Asset.

Use the clinical weekly planner to distribute Granola Integral Cereais Maltados across your metabolic windows.

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1. Biological Metrics

2. Dietary Logic

Institutional Disclaimer: The nutritional data provided for Granola Integral Cereais Maltados is derived from clinical databases and algorithmic estimation. This report is for metabolic infrastructure planning only and does not constitute medical advice. Consult a clinical nutritionist before implementing aggressive deficit protocols.