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Homemade Trilece Calories

Homemade, milky, caramel sauce Balkan dessert

CALORIES

210kcal

65medium

POTASSIUM

110mg

FIBER

0.3g

Homemade Trilece Nutrition Facts

Selected: 100 g

210

KCAL / 100G

Carbs

31g

· 59%

Protein

5.2g

· 10%

Fat

7.2g

· 31%

Fiber

0.3g

Homemade Trilece Vitamins & Minerals

Vitamins

0.18mg · 14% DV

B12

0.25µg · 10% DV

Vitamin A

65µg · 7% DV

0.35mg · 7% DV

Minerals

Phosphorus

90mg · 13% DV

Calcium

110mg · 11% DV

Zinc

1mg · 9% DV

Selenium

3.2µg · 6% DV

Homemade Trilece Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Homemade Trilece 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 Trilece Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Homemade Trilece 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

Homemade Trilece Fat Profile

SATURATED

4.1g

MONOUNSATURATED

2.2g

POLYUNSATURATED

0.4g

⚖️

Omega 6:3 ratio 6:1

Above the ideal 4:1 (6:1).

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Homemade Trilece — Frequently Asked Questions

How many calories are in homemade trileçe?

Homemade trileçe contains 210 calories per 100 g. The same amount provides 31 g of carbohydrates, 5.2 g of protein, and 7.2 g of fat.

Is homemade trileçe suitable for a Mediterranean diet?

Homemade trileçe is listed as compatible with Mediterranean, omnivore, and flexitarian diets. It is a processed sweet, so it can be considered within the context of those dietary patterns.

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Nutrition data compiled from USDA FoodData Central and scientific sources.