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Crepe made with buckwheat flour and yogurt, offering better protein and mineral content than a typical crepe
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
182
KCAL / 100G
Carbs
24.8g
· 54%
Protein
7.1g
· 16%
Fat
6.1g
· 30%
Fiber
2.7g
Vitamins
Biotin
4.2µg · 14% DV
B2
0.16mg · 12% DV
B3
1.6mg · 10% DV
B1
0.11mg · 9% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
148mg · 21% DV
Selenium
8.6µg · 16% DV
Magnesium
52mg · 12% 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.
Contains these allergens:
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
SATURATED
1.8g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 20.4:1
Above the ideal 4:1 (20.4:1).
Buckwheat flour yogurt crepes provide 182 calories per 100 g. A 100 g portion contains 7.1 g of protein, 24.8 g of carbohydrates, and 6.1 g of fat.
Yes, buckwheat flour yogurt crepes are compatible with a gluten-free diet. However, they contain dairy and eggs, so they are not suitable for people with dairy or egg allergies.
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Nutrition data compiled from USDA FoodData Central and scientific sources.