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Packaged Turkish-delight-flavored cake
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
420
KCAL / 100G
Carbs
65g
· 61%
Protein
5.2g
· 5%
Fat
16.2g
· 34%
Fiber
1.3g
Vitamins
Vitamin E
2.4mg · 16% DV
B1
0.12mg · 10% DV
B3
1.4mg · 9% DV
B2
0.11mg · 8% DV
Minerals
Selenium
10.5µg · 19% DV
Phosphorus
92mg · 13% DV
Sodium
260mg · 11% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.8g
MONOUNSATURATED
5.2g
POLYUNSATURATED
4.3g
Omega 6:3 ratio 51.2:1
Above the ideal 4:1 (51.2:1).
Dankek Lokum Cake contains 420 calories per 100g. It is an energy-dense sweet.
Yes, it provides 65g of carbohydrates per 100g. That makes it a high-carb dessert option.
There are 5.2g of protein in 100g of Dankek Lokum Cake. Its protein content is relatively low compared with its carbs and fat.
It contains 16.2g of fat per 100g. This shows that it gets energy from both carbohydrates and fat.
No, it has 1.3g of fiber per 100g. That is a relatively low fiber amount.
The glycemic index is 65. This suggests a moderate to moderately high blood sugar impact.
Yes, it is listed as suitable for vegetarian and flexitarian diets. If calories matter to you, portion size is important because it has 420 calories per 100g.
It is classified as an ultra-processed sweet. It is also high in calories, carbohydrates, and fat per 100g, so moderation matters.
It contains gluten, eggs, dairy, and soy. It is not suitable for people avoiding those allergens.
Its fiber and protein are relatively low, while carbohydrates are high. That means it may be less satisfying than foods with more protein and fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.