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Kilis katmer dessert Calories

Traditional dessert with thin pastry, pistachios, sugar, and clotted cream

CALORIES

410kcal

65high

POTASSIUM

170mg

FIBER

2.1g

Kilis katmer dessert Nutrition Facts

Selected: 100 g

410

KCAL / 100G

Carbs

47g

· 46%

Protein

6.2g

· 6%

Fat

22g

· 48%

Fiber

2.1g

Kilis katmer dessert Vitamins & Minerals

Vitamins

0.18mg · 14% DV

Vitamin E

1.7mg · 11% DV

Vitamin A

90µg · 10% DV

0.12mg · 10% DV

Minerals

Phosphorus

95mg · 14% DV

Zinc

1mg · 9% DV

Selenium

5µg · 9% DV

Magnesium

32mg · 8% DV

Kilis katmer dessert Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

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

Is Kilis katmer 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 Kilis katmer 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 Kilis katmer dessert Good For?

Vegan

— Not suitable

Vegetarian

✓ 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

Kilis katmer dessert Fat Profile

SATURATED

8.5g

MONOUNSATURATED

8.2g

POLYUNSATURATED

2.2g

⚖️

Omega 6:3 ratio 37.5:1

Above the ideal 4:1 (37.5:1).

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Kilis katmer dessert — Frequently Asked Questions

How many calories are in Kilis katmer dessert?

Kilis katmer dessert contains 410 calories per 100 g. A 100 g serving also provides 22 g of fat and 47 g of carbohydrates.

Is Kilis katmer dessert suitable for vegetarians?

Yes, Kilis katmer dessert is compatible with vegetarian diets. It is also listed as suitable for omnivore, Mediterranean, and flexitarian eating patterns.

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Nutrition data compiled from USDA FoodData Central and scientific sources.