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Homemade baklava Calories

Layered filo pastry dessert with syrup and nuts

CALORIES

428kcal

68medium

POTASSIUM

148mg

FIBER

2.8g

Homemade baklava Nutrition Facts

Selected: 100 g

428

KCAL / 100G

Carbs

49.8g

· 46%

Protein

6.2g

· 6%

Fat

23.4g

· 48%

Fiber

2.8g

Homemade baklava Vitamins & Minerals

Vitamins

Vitamin E

1.9mg · 13% DV

Vitamin A

98µg · 11% DV

0.11mg · 9% DV

1.2mg · 8% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

96mg · 14% DV

Selenium

5.8µg · 11% DV

Magnesium

42mg · 10% DV

Homemade baklava Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

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

Is Homemade baklava 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 Homemade baklava Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Homemade baklava Good For?

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

Homemade baklava Fat Profile

SATURATED

9.1g

MONOUNSATURATED

7.2g

POLYUNSATURATED

5.8g

⚖️

Omega 6:3 ratio 90:1

Above the ideal 4:1 (90:1).

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Homemade baklava — Frequently Asked Questions

How many calories are in homemade baklava?

Homemade baklava contains 428 calories per 100 g. A 100 g serving also provides 49.8 g of carbohydrates, 23.4 g of fat, and 6.2 g of protein.

Is homemade baklava suitable for a vegetarian diet?

Homemade baklava is compatible with vegetarian and omnivore diets. It contains gluten, tree nuts, and dairy, so it is not suitable for people avoiding these allergens.

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Nutrition data compiled from USDA FoodData Central and scientific sources.