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Low GI

Boyabat spread Calories

Regional pepper and walnut-based savory spread

CALORIES

320kcal

GI

15low

POTASSIUM

310mg

FIBER

4.8g

Boyabat spread Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

14.5g

· 18%

Protein

6.5g

· 8%

Fat

27g

· 74%

Fiber

4.8g

Boyabat spread Vitamins & Minerals

Vitamins

Vitamin C

24mg · 27% DV

Vitamin A

210µg · 23% DV

Biotin

5µg · 17% DV

B6

0.28mg · 16% DV

Minerals

Manganese

1mg · 43% DV

Sodium

620mg · 27% DV

Phosphorus

145mg · 21% DV

Magnesium

78mg · 19% DV

Boyabat spread Glycemic Index

GLYCEMIC INDEX

15
Low
0 Low5570100

GLYCEMIC LOAD

2
Low

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

Is Boyabat spread 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 Boyabat spread Contain Allergens?

Contains these allergens:

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

Which Diets Is Boyabat spread Good For?

Vegan

✓ 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

Boyabat spread Fat Profile

SATURATED

3.8g

MONOUNSATURATED

10.6g

POLYUNSATURATED

8.9g

⚖️

Omega 6:3 ratio 33.6:1

Above the ideal 4:1 (33.6:1).

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Boyabat spread — Frequently Asked Questions

How many calories are in Boyabat spread, and what are its macros?

Boyabat spread provides 320 calories per 100 g. Per 100 g, it contains 6.5 g protein, 14.5 g carbs, 27 g fat, and 4.8 g fiber.

Is Boyabat spread suitable for vegan or gluten-free diets, and does it contain allergens?

Boyabat spread is compatible with vegan, vegetarian, omnivore, Mediterranean, flexitarian, and gluten-free diets. It contains tree nuts as an allergen.

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Nutrition data compiled from USDA FoodData Central and scientific sources.