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Lokma, fried, without syrup Calories

Less sugary than classic syrup-soaked lokma, but still energy-dense due to fried dough.

CALORIES

365kcal

GI

72high

POTASSIUM

92mg

FIBER

1.6g

Lokma, fried, without syrup Nutrition Facts

Selected: 100 g

365

KCAL / 100G

Carbs

45.8g

· 50%

Protein

6.4g

· 7%

Fat

17.9g

· 43%

Fiber

1.6g

Lokma, fried, without syrup Vitamins & Minerals

Vitamins

B1

0.18mg · 15% DV

Vitamin E

1.9mg · 13% DV

B3

1.7mg · 11% DV

Biotin

3µg · 10% DV

Minerals

Selenium

14µg · 25% DV

Iron

2mg · 11% DV

Sodium

260mg · 11% DV

Phosphorus

68mg · 10% DV

Lokma, fried, without syrup Glycemic Index

GLYCEMIC INDEX

72
High
0 Low5570100

GLYCEMIC LOAD

33
High

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

Is Lokma, fried, without syrup 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 Lokma, fried, without syrup Contain Allergens?

Contains these allergens:

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

Which Diets Is Lokma, fried, without syrup 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

Lokma, fried, without syrup Fat Profile

SATURATED

3.4g

MONOUNSATURATED

7.1g

POLYUNSATURATED

5g

⚖️

Omega 6:3 ratio 120:1

Above the ideal 4:1 (120:1).

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Lokma, fried, without syrup — Frequently Asked Questions

Şerbetsiz yağlı lokma kaç kalori?

Şerbetsiz yağlı lokmanın 100 gramı 365 kaloridir. 100 gramında 17,9 g yağ ve 45,8 g karbonhidrat bulunur.

Şerbetsiz yağlı lokma kan şekerini yükseltir mi?

Glisemik indeksi 72 olduğu için kan şekerini nispeten hızlı yükseltebilir. Ayrıca gluten ve yumurta içerir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.