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🐟

●Low GI

💪High Protein

Anchovy, pan-fried (low oil) Calories

Rich in omega-3, high protein, low oil preparation

CALORIES

165kcal

0low

POTASSIUM

320mg

FIBER

Anchovy, pan-fried (low oil) Nutrition Facts

Selected: 100 g

165

KCAL / 100G

Carbs

· 0%

Protein

22.5g

· 58%

Fat

7.2g

· 42%

Fiber

Anchovy, pan-fried (low oil) Vitamins & Minerals

Vitamins

B12

9µg · 375% DV

Vitamin D

7µg · 35% DV

4.5mg · 28% DV

0.21mg · 16% DV

Minerals

Selenium

35µg · 64% DV

Phosphorus

220mg · 31% DV

Iodine

35µg · 23% DV

Iron

3mg · 17% DV

Anchovy, pan-fried (low oil) Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

Is Anchovy, pan-fried (low oil) 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 Anchovy, pan-fried (low oil) Contain Allergens?

Contains these allergens:

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish yes

Soy free

Sesame free

Which Diets Is Anchovy, pan-fried (low oil) Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Anchovy, pan-fried (low oil) Fat Profile

SATURATED

1.7g

MONOUNSATURATED

2.2g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 0.1:1

Below the ideal 4:1 — a good omega balance.

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Anchovy, pan-fried (low oil) — Frequently Asked Questions

Az yağlı tavada hamsi kaç kalori?

Az yağlı tavada hamsi 100 gramda 165 kalori içerir. Aynı porsiyonda 22,5 g protein ve 7,2 g yağ bulunur.

Tavada hamsi keto diyetine uygun mu?

Evet, az yağlı tavada hamsi keto ve ketovore beslenmeye uygundur. 100 gramında 0 g karbonhidrat vardır ve glisemik indeksi 0'dır.

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Nutrition data compiled from USDA FoodData Central and scientific sources.