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●Low GI

Labneh with red pepper Calories

Strained yogurt spread with red pepper

CALORIES

235kcal

15low

POTASSIUM

185mg

FIBER

0.7g

Labneh with red pepper Nutrition Facts

Selected: 100 g

235

KCAL / 100G

Carbs

6.1g

· 10%

Protein

8.2g

· 14%

Fat

19.8g

· 76%

Fiber

0.7g

Labneh with red pepper Vitamins & Minerals

Vitamins

Vitamin A

165µg · 18% DV

B12

0.42µg · 18% DV

0.22mg · 17% DV

Vitamin C

9.8mg · 11% DV

Minerals

Sodium

420mg · 18% DV

Phosphorus

108mg · 15% DV

Calcium

135mg · 14% DV

Iodine

18µg · 12% DV

Labneh with red pepper Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

0.9

Low

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

Is Labneh with red pepper 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 Labneh with red pepper Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Labneh with red pepper Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Labneh with red pepper Fat Profile

SATURATED

12.4g

MONOUNSATURATED

5.1g

POLYUNSATURATED

0.7g

⚖️

Omega 6:3 ratio 7.8:1

Above the ideal 4:1 (7.8:1).

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Labneh with red pepper — Frequently Asked Questions

How many calories are in red pepper labneh?

Red pepper labneh contains 235 calories per 100 g. The same serving provides 8.2 g of protein, 6.1 g of carbohydrates, and 19.8 g of fat.

Is red pepper labneh low glycemic?

Red pepper labneh has a glycemic index of 15, which is considered low. It contains dairy and is therefore not suitable for people with a dairy allergy.

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Nutrition data compiled from USDA FoodData Central and scientific sources.