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Blackberry tartlet Calories

Small pastry tart with sweet crust, blackberry filling, and fruit topping.

CALORIES

320kcal

58medium

POTASSIUM

120mg

FIBER

2.8g

Blackberry tartlet Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

43.5g

· 54%

Protein

4.2g

· 5%

Fat

14.8g

· 41%

Fiber

2.8g

Blackberry tartlet Vitamins & Minerals

Vitamins

0.08mg · 7% DV

0.09mg · 7% DV

Biotin

2µg · 7% DV

Vitamin C

6.5mg · 7% DV

Minerals

Selenium

6µg · 11% DV

Phosphorus

58mg · 8% DV

Sodium

150mg · 7% DV

Iron

1mg · 6% DV

Blackberry tartlet Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Blackberry tartlet 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 Blackberry tartlet Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Blackberry tartlet Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Blackberry tartlet Fat Profile

SATURATED

6.1g

MONOUNSATURATED

POLYUNSATURATED

1.8g

⚖️

Omega 6:3 ratio 53.3:1

Above the ideal 4:1 (53.3:1).

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Blackberry tartlet — Frequently Asked Questions

How many calories are in a blackberry tartlet?

A blackberry tartlet contains 320 calories per 100 g. It also provides 43.5 g of carbohydrates, 14.8 g of fat, and 4.2 g of protein per 100 g.

Is blackberry tartlet suitable for vegetarians?

Yes, blackberry tartlet is compatible with a vegetarian diet. It contains gluten, eggs, and dairy, so it is not suitable for people avoiding these allergens.

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Nutrition data compiled from USDA FoodData Central and scientific sources.