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Bitter almond dessert Calories

Traditional Turkish bitter almond dessert, made with egg whites and sugar.

CALORIES

430kcal

65high

POTASSIUM

210mg

FIBER

4.5g

Bitter almond dessert Nutrition Facts

Selected: 100 g

430

KCAL / 100G

Carbs

56g

· 53%

Protein

8.5g

· 8%

Fat

18g

· 39%

Fiber

4.5g

Bitter almond dessert Vitamins & Minerals

Vitamins

Vitamin E

4.1mg · 27% DV

0.15mg · 12% DV

Biotin

2µg · 7% DV

0.07mg · 6% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

140mg · 20% DV

Magnesium

70mg · 17% DV

Calcium

110mg · 11% DV

Bitter almond dessert Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

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

Is Bitter almond dessert 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 Bitter almond dessert Contain Allergens?

Contains these allergens:

Gluten free

Dairy free

Eggs yes

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Bitter almond dessert Good For?

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

Bitter almond dessert Fat Profile

SATURATED

1.7g

MONOUNSATURATED

11.5g

POLYUNSATURATED

3.6g

⚖️

Omega 6:3 ratio 350:1

Above the ideal 4:1 (350:1).

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Bitter almond dessert — Frequently Asked Questions

How many calories are in bitter almond dessert?

Bitter almond dessert contains 430 calories per 100 g. A 100 g serving also provides 56 g of carbohydrates and 18 g of fat.

Is bitter almond dessert suitable for a gluten-free diet?

Yes, bitter almond dessert is compatible with a gluten-free diet. However, it contains eggs and tree nuts, which are common allergens.

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Nutrition data compiled from USDA FoodData Central and scientific sources.