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Crepe with buckwheat flour and quark Calories
Gluten-free, protein and fiber-rich crepe with probiotics
CALORIES
GI
POTASSIUM
FIBER
Crepe with buckwheat flour and quark Nutrition Facts
Selected: 100 g
150
KCAL / 100G
Carbs
21g
· 58%
Protein
7.5g
· 21%
Fat
3.5g
· 21%
Fiber
2.5g
Crepe with buckwheat flour and quark Vitamins & Minerals
Vitamins
B12
0.3µg · 13% DV
B2
0.13mg · 10% DV
Biotin
3µg · 10% DV
B5
0.4mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
90mg · 13% DV
Magnesium
37mg · 9% DV
Zinc
1mg · 9% DV
Crepe with buckwheat flour and quark Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Crepe with buckwheat flour and quark Processed?
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.
Does Crepe with buckwheat flour and quark Contain Allergens?
Contains these allergens:
Which Diets Is Crepe with buckwheat flour and quark 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
Crepe with buckwheat flour and quark Fat Profile
SATURATED
1.2g
MONOUNSATURATED
1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
Foods Similar to Crepe with buckwheat flour and quark
Crepe with buckwheat flour and quark — Frequently Asked Questions
How many calories and how much protein are in a buckwheat flour and quark crepe?
Per 100 g, it provides 150 calories and 7.5 g of protein. It also contains 21 g carbs, 3.5 g fat, and 2.5 g fiber.
Is a buckwheat flour and quark crepe healthy for a balanced diet, and what is its glycemic index?
It has a glycemic index of 45 and is minimally processed. It fits omnivore, vegetarian, flexitarian, and Mediterranean eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.