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Karam Wafer (Pistachio) Calories

Pistachio chocolate wafer

CALORIES

530kcal

GI

65high

POTASSIUM

210mg

FIBER

3g

Karam Wafer (Pistachio) Nutrition Facts

Selected: 100 g

530

KCAL / 100G

Carbs

55g

· 41%

Protein

7g

· 5%

Fat

32g

· 54%

Fiber

3g

Karam Wafer (Pistachio) Vitamins & Minerals

Vitamins

B2

0.12mg · 9% DV

B3

1.2mg · 8% DV

B1

0.08mg · 7% DV

Biotin

2µg · 7% DV

Minerals

Phosphorus

90mg · 13% DV

Iron

2mg · 11% DV

Zinc

1mg · 9% DV

Calcium

80mg · 8% DV

Karam Wafer (Pistachio) Glycemic Index

GLYCEMIC INDEX

65
High
0 Low5570100

GLYCEMIC LOAD

36
High

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

Is Karam Wafer (Pistachio) Processed?

NOVA 4

Ultra-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 Karam Wafer (Pistachio) Contain Allergens?

Contains these allergens:

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

Which Diets Is Karam Wafer (Pistachio) 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

Karam Wafer (Pistachio) Fat Profile

SATURATED

15g

MONOUNSATURATED

10g

POLYUNSATURATED

4g

⚖️

Omega 6:3 ratio 20:1

Above the ideal 4:1 (20:1).

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Karam Wafer (Pistachio) — Frequently Asked Questions

How many calories are in Karam Pistachio Wafer?

Karam Pistachio Wafer contains 530 calories per 100 g. A 100 g serving also provides 32 g of fat and 55 g of carbohydrates.

What allergens are in Karam Pistachio Wafer?

Karam Pistachio Wafer contains gluten, dairy, tree nuts, and soy. It is suitable for vegetarian, omnivore, and flexitarian diets, but it is an ultra-processed product.

Have another question about Karam Wafer (Pistachio)?

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Nutrition data compiled from USDA FoodData Central and scientific sources.