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Soft texture, lightly oiled, traditional Turkish pilaf
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
29.5g
· 80%
Protein
2.6g
· 7%
Fat
2.2g
· 13%
Fiber
0.7g
Vitamins
B1
0.03mg · 3% DV
B5
0.13mg · 3% DV
B3
0.3mg · 2% DV
B6
0.04mg · 2% DV
Minerals
Sodium
180mg · 8% DV
Phosphorus
32mg · 5% DV
Selenium
2µg · 4% DV
Magnesium
7mg · 2% 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
✓ 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
0.5g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 38:1
Above the ideal 4:1 (38:1).
Baldo rice pilaf contains 145 calories per 100 g.
A 100 g serving of Baldo rice pilaf provides 29.5 g of carbohydrates.
Yes. Baldo rice pilaf contains 2.6 g of protein per 100 g.
Baldo rice pilaf has 2.2 g of fat per 100 g.
Baldo rice pilaf contains 0.7 g of fiber per 100 g. Its fiber content is low relative to its carbohydrate content.
Baldo rice pilaf has a glycemic index of 70. This may be relevant for people who monitor the blood sugar impact of carbohydrate-containing foods.
With 145 calories and 29.5 g of carbohydrates per 100 g, portion size is important when including it in a diet. It can be planned according to your individual calorie and carbohydrate targets.
Based on the provided dietary compatibility information, Baldo rice pilaf is suitable for vegan, vegetarian, pescatarian, omnivore, Mediterranean, and flexitarian diets.
Per 100 g, it provides 29.5 g of carbohydrates, 2.6 g of protein, and 0.7 g of fiber. How filling it is can depend on the portion size and the rest of the meal.
Baldo rice pilaf is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.