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Traditional thin flatbread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
275
KCAL / 100G
Carbs
56.8g
· 82%
Protein
8.7g
· 13%
Fat
1.8g
· 5%
Fiber
3.1g
Vitamins
B1
0.32mg · 27% DV
B3
4.1mg · 26% DV
B2
0.18mg · 14% DV
Biotin
4µg · 13% DV
Minerals
Selenium
25µg · 45% DV
Manganese
1mg · 43% DV
Sodium
410mg · 18% DV
Iron
3mg · 17% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.28g
MONOUNSATURATED
0.24g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 20.7:1
Above the ideal 4:1 (20.7:1).
Achka provides 275 calories per 100 g.
Achka contains 8.7 g of protein per 100 g. It is a grain option that contributes protein to a meal.
Achka contains 56.8 g of carbohydrates per 100 g. Carbohydrates are a prominent part of its nutritional profile.
There are 3.1 g of fiber in 100 g of achka. Fiber contributes to the overall composition of a meal.
Achka contains 1.8 g of fat per 100 g. Its fat content is low relative to its carbohydrate and protein content.
Achka has a glycemic index of 68. This may be relevant for people considering the glycemic impact of grain foods.
Yes, achka contains gluten. It is not suitable for people who need to avoid gluten.
Yes, achka is compatible with vegan and vegetarian diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Achka can be included based on portion size and overall energy needs. It provides 275 calories and 56.8 g of carbohydrates per 100 g.
Achka is classified as minimally processed. This means it has a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.