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Hatay Kombe Dessert Calories

Traditional spiced cookie from Hatay, made with butter and flour, often filled with walnuts or dates.

CALORIES

420kcal

GI

65high

POTASSIUM

110mg

FIBER

3.5g

Hatay Kombe Dessert Nutrition Facts

Selected: 100 g

420

KCAL / 100G

Carbs

60g

· 58%

Protein

6g

· 6%

Fat

17g

· 36%

Fiber

3.5g

Hatay Kombe Dessert Vitamins & Minerals

Vitamins

B1

0.09mg · 8% DV

Biotin

2µg · 7% DV

B5

0.3mg · 6% DV

Vitamin E

0.9mg · 6% DV

Minerals

Zinc

1mg · 9% DV

Selenium

5µg · 9% DV

Phosphorus

62mg · 9% DV

Sodium

180mg · 8% DV

Hatay Kombe Dessert Glycemic Index

GLYCEMIC INDEX

65
High
0 Low5570100

GLYCEMIC LOAD

39
High

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

Is Hatay Kombe Dessert 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 Hatay Kombe Dessert 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 Hatay Kombe Dessert Good For?

Vegan

— Not suitable

Vegetarian

— Not 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

Hatay Kombe Dessert Fat Profile

SATURATED

7.2g

MONOUNSATURATED

5.8g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 17.1:1

Above the ideal 4:1 (17.1:1).

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Hatay Kombe Dessert — Frequently Asked Questions

How many calories are in Hatay kombe dessert?

Hatay kombe dessert contains 420 calories per 100 g. A 100 g serving also provides 60 g of carbohydrates, 17 g of fat, and 6 g of protein.

Is Hatay kombe dessert suitable for people with food allergies?

Hatay kombe dessert contains gluten, tree nuts, and dairy. People with allergies or intolerances to these ingredients should avoid it.

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Nutrition data compiled from USDA FoodData Central and scientific sources.