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Divan Bakery kömbe Calories

Traditional kömbe, enriched with butter and spices, prepared with Divan Bakery's special recipe.

CALORIES

420kcal

GI

65high

POTASSIUM

110mg

FIBER

2.5g

Divan Bakery kömbe Nutrition Facts

Selected: 100 g

420

KCAL / 100G

Carbs

56g

· 54%

Protein

7.2g

· 7%

Fat

18g

· 39%

Fiber

2.5g

Divan Bakery kömbe Vitamins & Minerals

Vitamins

B1

0.18mg · 15% DV

B2

0.13mg · 10% DV

B3

1.2mg · 8% DV

B5

0.35mg · 7% DV

Minerals

Sodium

320mg · 14% DV

Selenium

7.5µg · 14% DV

Iron

2mg · 11% DV

Zinc

1mg · 9% DV

Divan Bakery kömbe Glycemic Index

GLYCEMIC INDEX

65
High
0 Low5570100

GLYCEMIC LOAD

36
High

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

Is Divan Bakery kömbe 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 Divan Bakery kömbe Contain Allergens?

Contains these allergens:

Gluten yes
Dairy yes
Eggs yes
Peanuts free
Tree nuts yes
Fish free
Soy free
Sesame free

Which Diets Is Divan Bakery kömbe Good For?

Vegan

— Not suitable

Vegetarian

— Not 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

Divan Bakery kömbe Fat Profile

SATURATED

8.2g

MONOUNSATURATED

5.6g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 15:1

Above the ideal 4:1 (15:1).

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Divan Bakery kömbe — Frequently Asked Questions

Divan Bakery kömbe kaç kalori içerir?

Divan Bakery kömbe 100 gramda 420 kalori içerir. Bu nedenle porsiyon miktarı toplam enerji alımını belirgin şekilde etkileyebilir.

Divan Bakery kömbe hangi alerjenleri içerir?

Bu ürün gluten, yumurta, sert kabuklu yemişler ve süt ürünleri içerir. Bu alerjenlere hassasiyeti olanların tüketmeden önce dikkatli olması gerekir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.