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Kabur bastı dessert Calories

Traditional syrup-soaked pastry dessert

CALORIES

392kcal

GI

68high

POTASSIUM

74mg

FIBER

1.4g

Kabur bastı dessert Nutrition Facts

Selected: 100 g

392

KCAL / 100G

Carbs

58.4g

· 59%

Protein

5.1g

· 5%

Fat

15.6g

· 36%

Fiber

1.4g

Kabur bastı dessert Vitamins & Minerals

Vitamins

Vitamin A

96µg · 11% DV

Biotin

3µg · 10% DV

B1

0.08mg · 7% DV

B2

0.09mg · 7% DV

Minerals

Selenium

9.1µg · 17% DV

Phosphorus

58mg · 8% DV

Iron

1mg · 6% DV

Sodium

118mg · 5% DV

Kabur bastı dessert Glycemic Index

GLYCEMIC INDEX

68
High
0 Low5570100

GLYCEMIC LOAD

39
High

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

Is Kabur bastı 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 Kabur bastı dessert Contain Allergens?

Contains these allergens:

Gluten yes
Dairy yes
Eggs yes
Peanuts free
Tree nuts yes
Fish free
Soy free
Sesame free

Which Diets Is Kabur bastı dessert Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Kabur bastı dessert Fat Profile

SATURATED

6.1g

MONOUNSATURATED

5.1g

POLYUNSATURATED

3g

⚖️

Omega 6:3 ratio 72.5:1

Above the ideal 4:1 (72.5:1).

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Kabur bastı dessert — Frequently Asked Questions

How many calories are in Kabur bastı dessert?

Kabur bastı dessert contains 392 calories per 100 g. A 100 g serving also provides 58.4 g of carbohydrates and 15.6 g of fat.

Does Kabur bastı dessert contain common allergens?

Yes. Kabur bastı dessert contains gluten, eggs, dairy, and tree nuts, so it is not suitable for people with allergies to these ingredients.

Have another question about Kabur bastı dessert?

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Nutrition data compiled from USDA FoodData Central and scientific sources.