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Flatbread with curd cheese and parsley Calories
Cheese-filled flatbread with protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Flatbread with curd cheese and parsley Nutrition Facts
Selected: 100 g
276
KCAL / 100G
Carbs
34.8g
· 50%
Protein
10.4g
· 15%
Fat
10.6g
· 35%
Fiber
2.1g
Flatbread with curd cheese and parsley Vitamins & Minerals
Vitamins
Vitamin K
48µg · 40% DV
Biotin
5µg · 17% DV
B1
0.18mg · 15% DV
B2
0.19mg · 15% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
156mg · 22% DV
Sodium
412mg · 18% DV
Calcium
168mg · 17% DV
Flatbread with curd cheese and parsley Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Flatbread with curd cheese and parsley 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 Flatbread with curd cheese and parsley Contain Allergens?
Contains these allergens:
Which Diets Is Flatbread with curd cheese and parsley 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
Flatbread with curd cheese and parsley Fat Profile
SATURATED
4.1g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 19.7:1
Above the ideal 4:1 (19.7:1).
Foods Similar to Flatbread with curd cheese and parsley
Flatbread with curd cheese and parsley — Frequently Asked Questions
How many calories are in curd cheese and parsley flatbread?
Curd cheese and parsley flatbread contains 276 calories per 100 g. A 100 g serving provides 10.4 g protein, 34.8 g carbohydrates, and 10.6 g fat.
Is curd cheese and parsley flatbread suitable for a vegetarian diet?
Yes, it is compatible with vegetarian, Mediterranean, flexitarian, and omnivore eating patterns. It contains gluten and dairy, and has a glycemic index of 58.
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Nutrition data compiled from USDA FoodData Central and scientific sources.