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Koska tahini halva Calories

Traditional sweet made from sesame paste, sugar, and vanillin

CALORIES

540kcal

55medium

POTASSIUM

310mg

FIBER

3.5g

Koska tahini halva Nutrition Facts

Selected: 100 g

540

KCAL / 100G

Carbs

44g

· 33%

Protein

12.5g

· 9%

Fat

34g

· 58%

Fiber

3.5g

Koska tahini halva Vitamins & Minerals

Vitamins

0.25mg · 21% DV

Biotin

5µg · 17% DV

Vitamin E

2.5mg · 17% DV

Folate

60µg · 15% DV

Minerals

Copper

1mg · 111% DV

Iron

8mg · 44% DV

Manganese

1mg · 43% DV

Calcium

420mg · 42% DV

Koska tahini halva Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

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

Is Koska tahini halva 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 Koska tahini halva Contain Allergens?

Contains these allergens:

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame yes

Which Diets Is Koska tahini halva 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

Koska tahini halva Fat Profile

SATURATED

5.2g

MONOUNSATURATED

13.5g

POLYUNSATURATED

14.5g

⚖️

Omega 6:3 ratio 32.5:1

Above the ideal 4:1 (32.5:1).

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Koska tahini halva — Frequently Asked Questions

How many calories are in Koska tahini halva?

Koska tahini halva contains 540 calories per 100 g. Its fat content is 34 g per 100 g, so portion size can be important.

Is Koska tahini halva suitable for a diet?

Koska tahini halva is compatible with vegetarian, Mediterranean, and flexitarian diets. It contains 44 g of carbohydrates and 540 calories per 100 g, so balanced portions are advisable.

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Nutrition data compiled from USDA FoodData Central and scientific sources.