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Bafra pide with kashar cheese Calories
Traditional oven-baked Bafra pide filled with kashar cheese
CALORIES
GI
POTASSIUM
FIBER
Bafra pide with kashar cheese Nutrition Facts
Selected: 100 g
312
KCAL / 100G
Carbs
34.8g
· 45%
Protein
12.4g
· 16%
Fat
13.6g
· 39%
Fiber
1.8g
Bafra pide with kashar cheese Vitamins & Minerals
Vitamins
B12
0.42µg · 18% DV
Biotin
5µg · 17% DV
B2
0.21mg · 16% DV
B1
0.18mg · 15% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
218mg · 31% DV
Calcium
248mg · 25% DV
Sodium
512mg · 22% DV
Bafra pide with kashar cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Bafra pide with kashar cheese 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 Bafra pide with kashar cheese Contain Allergens?
Contains these allergens:
Which Diets Is Bafra pide with kashar cheese 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
Bafra pide with kashar cheese Fat Profile
SATURATED
6.1g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 28.4:1
Above the ideal 4:1 (28.4:1).
Foods Similar to Bafra pide with kashar cheese
Bafra pide with kashar cheese — Frequently Asked Questions
How many calories are in Bafra pide with kashar cheese?
Bafra pide with kashar cheese provides 312 calories per 100 g. A 100 g serving contains 12.4 g of protein, 34.8 g of carbohydrates, and 13.6 g of fat.
Is Bafra pide with kashar cheese suitable for a vegetarian diet?
Yes, it is listed as compatible with vegetarian, omnivore, Mediterranean, and flexitarian diets. However, it contains gluten, dairy, and eggs, so it is not suitable for people avoiding these allergens.
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Nutrition data compiled from USDA FoodData Central and scientific sources.