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Agam Baklava (Pistachio) Calories

Traditional Turkish dessert, pistachio, syrupy, high calorie

CALORIES

430kcal

GI

70high

POTASSIUM

170mg

FIBER

2.5g

Agam Baklava (Pistachio) Nutrition Facts

Selected: 100 g

430

KCAL / 100G

Carbs

55g

· 51%

Protein

7.5g

· 7%

Fat

20g

· 42%

Fiber

2.5g

Agam Baklava (Pistachio) Vitamins & Minerals

Vitamins

B2

0.15mg · 12% DV

Vitamin E

1.8mg · 12% DV

B6

0.18mg · 11% DV

B1

0.12mg · 10% DV

Minerals

Phosphorus

90mg · 13% DV

Zinc

1mg · 9% DV

Magnesium

35mg · 8% DV

Calcium

55mg · 6% DV

Agam Baklava (Pistachio) Glycemic Index

GLYCEMIC INDEX

70
High
0 Low5570100

GLYCEMIC LOAD

38
High

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

Is Agam Baklava (Pistachio) 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 Agam Baklava (Pistachio) Contain Allergens?

Contains these allergens:

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

Which Diets Is Agam Baklava (Pistachio) 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

Agam Baklava (Pistachio) Fat Profile

SATURATED

6.5g

MONOUNSATURATED

9.5g

POLYUNSATURATED

3.2g

⚖️

Omega 6:3 ratio 30:1

Above the ideal 4:1 (30:1).

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Agam Baklava (Pistachio) — Frequently Asked Questions

How many calories are in Agam Baklava with pistachio?

Agam Baklava with pistachio contains 430 calories per 100 g. A 100 g serving also provides 55 g of carbohydrates, 20 g of fat, and 7.5 g of protein.

Is pistachio Agam Baklava high glycemic?

Pistachio Agam Baklava has a glycemic index of 70. It contains 55 g of carbohydrates per 100 g.

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Nutrition data compiled from USDA FoodData Central and scientific sources.