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Yogurt-based, with boiled eggs, traditional Turkish dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
3.3g
· 11%
Protein
8.8g
· 30%
Fat
7.7g
· 59%
Fiber
0g
Vitamins
Biotin
20µg · 67% DV
B12
1.1µg · 46% DV
B2
0.29mg · 22% DV
B5
1.1mg · 22% DV
Minerals
Selenium
17µg · 31% DV
Iodine
24µg · 16% DV
Phosphorus
110mg · 16% DV
Zinc
1mg · 9% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.5g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
Per 100 g, boiled egg çılbır provides 120 calories and 8.8 g of protein. It also contains 7.7 g fat and 3.3 g carbohydrates.
With a glycemic index of 25, it is considered a low-GI food. It fits omnivore, vegetarian, Mediterranean, and flexitarian diets, and it is minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.