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Baram kömbesi Calories

Traditional sweet pastry, walnut and spice filling, popular during holidays

CALORIES

410kcal

GI

65high

POTASSIUM

160mg

FIBER

3.5g

Baram kömbesi Nutrition Facts

Selected: 100 g

410

KCAL / 100G

Carbs

54g

· 53%

Protein

7g

· 7%

Fat

18g

· 40%

Fiber

3.5g

Baram kömbesi Vitamins & Minerals

Vitamins

B1

0.13mg · 11% DV

B3

1.2mg · 8% DV

Biotin

2.5µg · 8% DV

B2

0.09mg · 7% DV

Minerals

Manganese

1mg · 43% DV

Selenium

7µg · 13% DV

Phosphorus

90mg · 13% DV

Iron

2mg · 11% DV

Baram kömbesi Glycemic Index

GLYCEMIC INDEX

65
High
0 Low5570100

GLYCEMIC LOAD

35
High

Accounts for portion size — a more realistic measure than GI alone.

Is Baram kömbesi Processed?

NOVA 3

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 Baram kömbesi Contain Allergens?

Contains these allergens:

Gluten yes
Dairy free
Eggs yes
Peanuts free
Tree nuts yes
Fish free
Soy free
Sesame free

Which Diets Is Baram kömbesi 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

Baram kömbesi Fat Profile

SATURATED

3.2g

MONOUNSATURATED

5.8g

POLYUNSATURATED

5.1g

⚖️

Omega 6:3 ratio 10.5:1

Above the ideal 4:1 (10.5:1).

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Baram kömbesi — Frequently Asked Questions

Baram kömbesi kaç kalori ve makroları nedir?

100 gram Baram kömbesi 410 kalori içerir. Aynı miktarda 7 g protein, 54 g karbonhidrat, 18 g yağ ve 3,5 g lif bulunur.

Baram kömbesi glisemik indeksi yüksek mi, diyete uygun mu?

Baram kömbesinin glisemik indeksi 65'tir, bu da kan şekerini nispeten hızlı etkileyebileceğini gösterir. Vejetaryen, Akdeniz tipi beslenme, fleksitaryen ve omnivor beslenmeye uygundur; ayrıca işlenmiş bir tatlıdır.

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Nutrition data compiled from USDA FoodData Central and scientific sources.