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Gluten-free rye einkorn flatbread Calories
Gluten-free specialty flatbread; grain-based, thin lavash style, moderate fiber
CALORIES
GI
POTASSIUM
FIBER
Gluten-free rye einkorn flatbread Nutrition Facts
Selected: 100 g
286
KCAL / 100G
Carbs
55.4g
· 77%
Protein
7.8g
· 11%
Fat
3.9g
· 12%
Fiber
6.8g
Gluten-free rye einkorn flatbread Vitamins & Minerals
Vitamins
B1
0.24mg · 20% DV
B3
3.1mg · 19% DV
Biotin
3µg · 10% DV
Folate
34µg · 9% DV
Minerals
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Phosphorus
165mg · 24% DV
Sodium
430mg · 19% DV
Gluten-free rye einkorn flatbread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Gluten-free rye einkorn flatbread 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 Gluten-free rye einkorn flatbread Contain Allergens?
No known major allergens
Which Diets Is Gluten-free rye einkorn flatbread Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Gluten-free rye einkorn flatbread Fat Profile
SATURATED
0.7g
MONOUNSATURATED
0.9g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
Foods Similar to Gluten-free rye einkorn flatbread
Gluten-free rye einkorn flatbread — Frequently Asked Questions
How many calories are in gluten-free rye einkorn flatbread?
Gluten-free rye einkorn flatbread provides 286 calories per 100 g. A 100 g portion also contains 55.4 g of carbohydrates, 7.8 g of protein, and 6.8 g of fiber.
What is the glycemic index of gluten-free rye einkorn flatbread?
Gluten-free rye einkorn flatbread has a glycemic index of 58. It is suitable for gluten-free, vegan, vegetarian, Mediterranean, flexitarian, and omnivore diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.