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Baked oat flour crepe with zucchini and carrot Calories
Fiber-rich baked oat crepe with vegetables
CALORIES
GI
POTASSIUM
FIBER
Baked oat flour crepe with zucchini and carrot Nutrition Facts
Selected: 100 g
128
KCAL / 100G
Carbs
18.4g
· 57%
Protein
5.1g
· 16%
Fat
3.8g
· 27%
Fiber
3.2g
Baked oat flour crepe with zucchini and carrot Vitamins & Minerals
Vitamins
Vitamin A
248µg · 28% DV
Biotin
4.2µg · 14% DV
B1
0.16mg · 13% DV
B5
0.42mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
118mg · 17% DV
Selenium
8.6µg · 16% DV
Iron
2mg · 11% DV
Baked oat flour crepe with zucchini and carrot Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Baked oat flour crepe with zucchini and carrot Processed?
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.
Does Baked oat flour crepe with zucchini and carrot Contain Allergens?
Contains these allergens:
Which Diets Is Baked oat flour crepe with zucchini and carrot 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
Baked oat flour crepe with zucchini and carrot Fat Profile
SATURATED
0.9g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
Foods Similar to Baked oat flour crepe with zucchini and carrot
Baked oat flour crepe with zucchini and carrot — Frequently Asked Questions
How many calories are in baked oat flour crepe with zucchini and carrot?
Baked oat flour crepe with zucchini and carrot provides 128 calories per 100 g. It also contains 5.1 g of protein and 3.2 g of fiber per 100 g.
Is baked oat flour crepe with zucchini and carrot low glycemic?
Its glycemic index is 49, which falls within the low-GI range. It contains eggs, so it is not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.