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Baked flatbread made with zucchini and cornmeal
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
186
KCAL / 100G
Carbs
28.9g
· 61%
Protein
4.8g
· 10%
Fat
6.1g
· 29%
Fiber
2.9g
Vitamins
B1
0.12mg · 10% DV
B3
1.4mg · 9% DV
Biotin
2.1µg · 7% DV
Vitamin K
7.8µg · 7% DV
Minerals
Sodium
310mg · 13% DV
Phosphorus
86mg · 12% DV
Selenium
6.2µg · 11% DV
Zinc
1mg · 9% 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.
No known major 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
2.4g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Baked zucchini cornmeal flatbread provides 186 calories per 100 g. A 100 g serving contains 4.8 g protein, 28.9 g carbohydrates, and 6.1 g fat.
Yes, baked zucchini cornmeal flatbread is compatible with a gluten-free diet. It also fits vegetarian, Mediterranean, flexitarian, and omnivorous eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.