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●Low GI

Boiled freekeh Calories

High in fiber and protein, low glycemic index, rich in minerals and vitamins

CALORIES

110kcal

43low

POTASSIUM

170mg

FIBER

4.5g

Boiled freekeh Nutrition Facts

Selected: 100 g

110

KCAL / 100G

Carbs

22.2g

· 79%

Protein

4.2g

· 15%

Fat

0.8g

· 6%

Fiber

4.5g

Boiled freekeh Vitamins & Minerals

Vitamins

1.2mg · 8% DV

0.4mg · 8% DV

0.08mg · 7% DV

0.12mg · 7% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

85mg · 12% DV

Iron

2mg · 11% DV

Magnesium

36mg · 9% DV

Boiled freekeh Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

Is Boiled freekeh 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 Boiled freekeh Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Boiled freekeh Good For?

Vegan

✓ 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

Boiled freekeh Fat Profile

SATURATED

0.15g

MONOUNSATURATED

0.11g

POLYUNSATURATED

0.37g

⚖️

Omega 6:3 ratio 10.7:1

Above the ideal 4:1 (10.7:1).

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Boiled freekeh — Frequently Asked Questions

Is boiled freekeh good for a diet?

Boiled freekeh provides 110 calories per 100 g and contains 4.5 g fiber, which can fit well into balanced meal plans. It is compatible with vegan, vegetarian, Mediterranean, pescatarian, omnivore, and flexitarian diets.

Does boiled freekeh have a high glycemic index?

Boiled freekeh has a glycemic index of 43. That places it in a lower GI range than many refined grain foods.

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Nutrition data compiled from USDA FoodData Central and scientific sources.