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Adıyaman topak halva Calories

Traditional flour-and-tahini sweet

CALORIES

485kcal

58medium

POTASSIUM

240mg

FIBER

3.9g

Adıyaman topak halva Nutrition Facts

Selected: 100 g

485

KCAL / 100G

Carbs

49.8g

· 40%

Protein

10.2g

· 8%

Fat

28.4g

· 52%

Fiber

3.9g

Adıyaman topak halva Vitamins & Minerals

Vitamins

0.32mg · 27% DV

Folate

78µg · 20% DV

3.1mg · 19% DV

Biotin

5µg · 17% DV

Minerals

Copper

1mg · 111% DV

Manganese

1mg · 43% DV

Phosphorus

245mg · 35% DV

Iron

5mg · 28% DV

Adıyaman topak halva Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Adıyaman topak halva 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 Adıyaman topak halva Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame yes

Which Diets Is Adıyaman topak halva Good For?

Vegan

— Not 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

Adıyaman topak halva Fat Profile

SATURATED

4.6g

MONOUNSATURATED

10.7g

POLYUNSATURATED

11.4g

⚖️

Omega 6:3 ratio 136.3:1

Above the ideal 4:1 (136.3:1).

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Adıyaman topak halva — Frequently Asked Questions

How many calories are in Adıyaman topak halva?

Adıyaman topak halva contains 485 calories per 100 g. It provides 28.4 g of fat and 49.8 g of carbohydrates per 100 g.

Does Adıyaman topak halva contain gluten or sesame?

Yes, Adıyaman topak halva contains gluten and sesame. It is not suitable for people with gluten or sesame allergies or sensitivities.

Have another question about Adıyaman topak halva?

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Nutrition data compiled from USDA FoodData Central and scientific sources.