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Flourless, oven-baked, and provides protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
104
KCAL / 100G
Carbs
3.8g
· 15%
Protein
7.2g
· 28%
Fat
6.7g
· 57%
Fiber
1.1g
Vitamins
B2
0.24mg · 18% DV
B12
0.42µg · 18% DV
Biotin
5.1µg · 17% DV
B5
0.56mg · 11% DV
Minerals
Selenium
10.8µg · 20% DV
Phosphorus
139mg · 20% DV
Calcium
126mg · 13% DV
Iodine
18µg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.15g
MONOUNSATURATED
2.72g
POLYUNSATURATED
0.94g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Baked flourless zucchini fritters contain 104 calories per 100 g.
A 100 g serving of baked flourless zucchini fritters provides 7.2 g of protein.
Yes. They are compatible with a keto diet and contain 3.8 g of carbohydrates per 100 g.
Yes, baked flourless zucchini fritters are suitable for a gluten-free diet. Check product handling and ingredients if cross-contact is a concern.
Their glycemic index is 15. This is considered a low GI value.
They can fit into a balanced eating plan with portion awareness. Per 100 g, they provide 104 calories, 7.2 g protein, and 1.1 g fiber.
They contain 3.8 g of carbohydrates per 100 g. This makes them a lower-carbohydrate vegetable-based option.
They contain eggs and dairy. They are not suitable for people with egg or dairy allergies.
Baked flourless zucchini fritters contain 6.7 g of fat per 100 g.
Yes, they are compatible with Mediterranean, vegetarian, and flexitarian diets. They are also classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.