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Cheese halva Calories

Traditional Turkish dessert made with cheese, semolina, sugar, and butter

CALORIES

320kcal

60medium

POTASSIUM

90mg

FIBER

0.7g

Cheese halva Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

38g

· 48%

Protein

7.5g

· 9%

Fat

15g

· 43%

Fiber

0.7g

Cheese halva Vitamins & Minerals

Vitamins

B12

0.4µg · 17% DV

0.18mg · 14% DV

Vitamin A

120µg · 13% DV

Biotin

2.5µg · 8% DV

Minerals

Calcium

180mg · 18% DV

Phosphorus

120mg · 17% DV

Zinc

1mg · 9% DV

Sodium

210mg · 9% DV

Cheese halva Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

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

Is Cheese halva 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 Cheese halva Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Cheese halva 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

Cheese halva Fat Profile

SATURATED

MONOUNSATURATED

4.2g

POLYUNSATURATED

0.4g

⚖️

Omega 6:3 ratio 7.5:1

Above the ideal 4:1 (7.5:1).

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Cheese halva — Frequently Asked Questions

How many calories are in cheese halva, and what are its macros?

Cheese halva provides 320 kcal per 100 g. Per 100 g, it also contains 7.5 g protein, 38 g carbs, and 15 g fat.

Is cheese halva healthy for a diet, and does it contain allergens?

Cheese halva can fit omnivore, vegetarian, flexitarian, and Mediterranean eating patterns, but it is a processed sweet. It contains dairy and gluten, so it is not suitable for people avoiding those allergens.

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Nutrition data compiled from USDA FoodData Central and scientific sources.