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Kadayif with clotted cream Calories

Dessert, with clotted cream, syrup-soaked, traditional Turkish cuisine

CALORIES

320kcal

70high

POTASSIUM

95mg

FIBER

1.1g

Kadayif with clotted cream Nutrition Facts

Selected: 100 g

320

KCAL / 100G

Carbs

48g

· 60%

Protein

5.2g

· 6%

Fat

12g

· 34%

Fiber

1.1g

Kadayif with clotted cream Vitamins & Minerals

Vitamins

0.13mg · 10% DV

Vitamin A

80µg · 9% DV

B12

0.22µg · 9% DV

Biotin

2.2µg · 7% DV

Minerals

Calcium

110mg · 11% DV

Phosphorus

70mg · 10% DV

Zinc

1mg · 9% DV

Selenium

3.8µg · 7% DV

Kadayif with clotted cream Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

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

Is Kadayif with clotted cream 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 Kadayif with clotted cream 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 Kadayif with clotted cream 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

Kadayif with clotted cream Fat Profile

SATURATED

7.2g

MONOUNSATURATED

3.1g

POLYUNSATURATED

0.25g

⚖️

Omega 6:3 ratio 7.3:1

Above the ideal 4:1 (7.3:1).

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Kadayif with clotted cream — Frequently Asked Questions

How many calories are in kaymaklı kadayıf?

Kaymaklı kadayıf contains 320 calories per 100 g. That amount provides 48 g of carbohydrates, 12 g of fat, and 5.2 g of protein.

Is kaymaklı kadayıf high on the glycemic index?

Kaymaklı kadayıf has a glycemic index of 70. This is considered a high GI value and may raise blood sugar relatively quickly.

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Nutrition data compiled from USDA FoodData Central and scientific sources.