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Anchovy leek bread Calories

Savory bread with anchovy, leek, protein and omega-3 fats

CALORIES

255kcal

52medium

POTASSIUM

210mg

FIBER

2.4g

Anchovy leek bread Nutrition Facts

Selected: 100 g

255

KCAL / 100G

Carbs

31.8g

· 50%

Protein

11.2g

· 18%

Fat

9.1g

· 32%

Fiber

2.4g

Anchovy leek bread Vitamins & Minerals

Vitamins

B12

1.1µg · 46% DV

2.9mg · 18% DV

0.18mg · 15% DV

Biotin

4µg · 13% DV

Minerals

Selenium

19µg · 35% DV

Sodium

540mg · 23% DV

Phosphorus

155mg · 22% DV

Iodine

24µg · 16% DV

Anchovy leek bread Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Anchovy leek bread 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 Anchovy leek bread Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish yes

Soy free

Sesame free

Which Diets Is Anchovy leek bread 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

Anchovy leek bread Fat Profile

SATURATED

1.8g

MONOUNSATURATED

2.9g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 2.5:1

Below the ideal 4:1 — a good omega balance.

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Anchovy leek bread — Frequently Asked Questions

How many calories are in anchovy leek bread?

Anchovy leek bread contains 255 calories per 100 g. A 100 g serving also provides 11.2 g of protein, 31.8 g of carbohydrates, and 9.1 g of fat.

Is anchovy leek bread suitable for a Mediterranean diet?

Yes, anchovy leek bread is listed as compatible with Mediterranean, pescatarian, omnivore, and flexitarian diets. It is a processed food and contains gluten and fish.

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Nutrition data compiled from USDA FoodData Central and scientific sources.