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Oven-baked vegetable fritters with curd cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
9.8g
· 31%
Protein
8.3g
· 27%
Fat
5.8g
· 42%
Fiber
1.4g
Vitamins
B2
0.24mg · 18% DV
Biotin
5µg · 17% DV
B12
0.32µg · 13% DV
B5
0.45mg · 9% DV
Minerals
Phosphorus
145mg · 21% DV
Selenium
10.5µg · 19% DV
Sodium
280mg · 12% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.25g
MONOUNSATURATED
2.05g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 15.6:1
Above the ideal 4:1 (15.6:1).
Baked zucchini fritters with curd cheese provide 120 calories per 100 g.
A 100 g serving contains 8.3 g of protein. This can help add protein to a vegetable-based meal.
They can fit into a diet when portions are considered, with 120 calories per 100 g. They are compatible with vegetarian, Mediterranean, and flexitarian eating patterns.
Their glycemic index is 45. This falls within the low glycemic index range.
They contain 9.8 g of carbohydrates per 100 g. The total carbohydrate intake depends on the portion eaten.
Baked zucchini fritters with curd cheese contain 5.8 g of fat per 100 g.
Yes, they provide 1.4 g of fiber per 100 g. Fiber intake is best considered as part of the overall diet.
They provide 8.3 g of protein and 1.4 g of fiber per 100 g. How filling they are also depends on portion size and what they are eaten with.
Yes. They contain gluten and are not suitable for people with celiac disease or gluten sensitivity.
They contain gluten, eggs, and dairy. People with allergies or sensitivities to these ingredients should avoid them.
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Nutrition data compiled from USDA FoodData Central and scientific sources.