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Almond perde pilaf Calories

Traditional baked rice pilaf with almonds and pastry crust

CALORIES

248kcal

62medium

POTASSIUM

118mg

FIBER

1.8g

Almond perde pilaf Nutrition Facts

Selected: 100 g

248

KCAL / 100G

Carbs

31.4g

· 51%

Protein

6.1g

· 10%

Fat

10.8g

· 39%

Fiber

1.8g

Almond perde pilaf Vitamins & Minerals

Vitamins

Biotin

3.2µg · 11% DV

Vitamin E

1.45mg · 10% DV

1.5mg · 9% DV

0.09mg · 8% DV

Minerals

Selenium

8.1µg · 15% DV

Phosphorus

92mg · 13% DV

Zinc

1mg · 9% DV

Sodium

210mg · 9% DV

Almond perde pilaf Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Almond perde pilaf 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 Almond perde pilaf Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Almond perde pilaf 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

Almond perde pilaf Fat Profile

SATURATED

3.4g

MONOUNSATURATED

4.1g

POLYUNSATURATED

2.4g

⚖️

Omega 6:3 ratio 70:1

Above the ideal 4:1 (70:1).

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Almond perde pilaf — Frequently Asked Questions

How many calories are in almond perde pilaf?

Almond perde pilaf contains 248 calories per 100 g. A 100 g serving provides 31.4 g of carbohydrates, 6.1 g of protein, and 10.8 g of fat.

Is almond perde pilaf suitable for a vegetarian diet?

Yes, almond perde pilaf is compatible with vegetarian, omnivore, Mediterranean, and flexitarian diets. It is processed and contains gluten, tree nuts, dairy, and eggs.

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Nutrition data compiled from USDA FoodData Central and scientific sources.