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Adana lavash wrap Calories

High-protein, moderate-to-high calorie Adana kebab wrapped in lavash

CALORIES

255kcal

GI

52medium

POTASSIUM

235mg

FIBER

1.6g

Adana lavash wrap Nutrition Facts

Selected: 100 g

255

KCAL / 100G

Carbs

18.2g

· 29%

Protein

13.8g

· 22%

Fat

13.9g

· 49%

Fiber

1.6g

Adana lavash wrap Vitamins & Minerals

Vitamins

B12

1.15µg · 48% DV

B3

3.9mg · 24% DV

B6

0.24mg · 14% DV

Biotin

3µg · 10% DV

Minerals

Selenium

16µg · 29% DV

Zinc

3mg · 27% DV

Phosphorus

155mg · 22% DV

Sodium

430mg · 19% DV

Adana lavash wrap Glycemic Index

GLYCEMIC INDEX

52
Medium
0 Low5570100

GLYCEMIC LOAD

9
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Adana lavash wrap Processed?

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.

Does Adana lavash wrap Contain Allergens?

Contains these allergens:

Gluten yes
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Adana lavash wrap Good For?

Vegan

— Not suitable

Vegetarian

— Not 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

Adana lavash wrap Fat Profile

SATURATED

4.6g

MONOUNSATURATED

5.6g

POLYUNSATURATED

1.6g

⚖️

Omega 6:3 ratio 27:1

Above the ideal 4:1 (27:1).

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Adana lavash wrap — Frequently Asked Questions

How many calories are in an Adana lavash wrap?

An Adana lavash wrap provides 255 calories per 100 g. The same serving contains 13.8 g of protein, 18.2 g of carbohydrates, and 13.9 g of fat.

Is an Adana lavash wrap suitable for a Mediterranean diet?

Yes, an Adana lavash wrap is listed as compatible with Mediterranean, omnivore, and flexitarian diets. It is a processed food and contains gluten.

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Nutrition data compiled from USDA FoodData Central and scientific sources.