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Güllaç with semolina Calories

Traditional Ramadan dessert, milky, with semolina, light, festive

CALORIES

145kcal

65medium

POTASSIUM

95mg

FIBER

0.5g

Güllaç with semolina Nutrition Facts

Selected: 100 g

145

KCAL / 100G

Carbs

25.5g

· 71%

Protein

3.2g

· 9%

Fat

3.1g

· 20%

Fiber

0.5g

Güllaç with semolina Vitamins & Minerals

Vitamins

B12

0.25µg · 10% DV

0.09mg · 7% DV

Vitamin A

45µg · 5% DV

0.25mg · 5% DV

Minerals

Calcium

95mg · 10% DV

Phosphorus

65mg · 9% DV

Iodine

7µg · 5% DV

Selenium

2.5µg · 5% DV

Güllaç with semolina Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Güllaç with semolina 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 Güllaç with semolina Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Güllaç with semolina 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

Güllaç with semolina Fat Profile

SATURATED

1.8g

MONOUNSATURATED

0.7g

POLYUNSATURATED

0.15g

⚖️

Omega 6:3 ratio 12:1

Above the ideal 4:1 (12:1).

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Güllaç with semolina — Frequently Asked Questions

How many calories are in semolina güllaç, and is it diet-friendly?

Semolina güllaç contains 145 calories per 100 g. With 25.5 g carbs per 100 g, it may fit some eating plans when portion size is considered.

Does semolina güllaç contain gluten or dairy?

Yes, semolina güllaç contains both dairy and gluten. It is not suitable for people with dairy or gluten allergies or sensitivities.

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Nutrition data compiled from USDA FoodData Central and scientific sources.