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Gelin bohçası baklava Calories

Syrup-soaked layered Turkish pastry dessert, typically filled with walnuts or pistachios

CALORIES

430kcal

GI

68high

POTASSIUM

145mg

FIBER

2.4g

Gelin bohçası baklava Nutrition Facts

Selected: 100 g

430

KCAL / 100G

Carbs

52.8g

· 49%

Protein

6.2g

· 6%

Fat

22.1g

· 45%

Fiber

2.4g

Gelin bohçası baklava Vitamins & Minerals

Vitamins

Biotin

3µg · 10% DV

B1

0.11mg · 9% DV

Vitamin E

1.4mg · 9% DV

B3

1.2mg · 8% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

92mg · 13% DV

Selenium

6.5µg · 12% DV

Zinc

1mg · 9% DV

Gelin bohçası baklava Glycemic Index

GLYCEMIC INDEX

68
High
0 Low5570100

GLYCEMIC LOAD

28
High

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

Is Gelin bohçası 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 Gelin bohçası 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 Gelin bohçası baklava Good For?

Vegan

— Not 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

Gelin bohçası baklava Fat Profile

SATURATED

8.1g

MONOUNSATURATED

7.6g

POLYUNSATURATED

4.8g

⚖️

Omega 6:3 ratio 84:1

Above the ideal 4:1 (84:1).

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Gelin bohçası baklava — Frequently Asked Questions

Gelin bohçası baklava kaç kaloridir?

Gelin bohçası baklava 100 gramında 430 kalori içerir. Aynı porsiyonda 52,8 g karbonhidrat, 22,1 g yağ ve 6,2 g protein bulunur.

Gelin bohçası baklavanın glisemik indeksi yüksek mi?

Gelin bohçası baklavanın glisemik indeksi 68'dir. Ayrıca 100 gramında 52,8 g karbonhidrat ve 2,4 g lif içerir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.