🥫
Lutenitsa sauce Calories
Balkan pepper-tomato spread, typically made with roasted vegetables
CALORIES
GI
POTASSIUM
FIBER
Lutenitsa sauce Nutrition Facts
Selected: 100 g
80
KCAL / 100G
Carbs
13g
· 65%
Protein
1.5g
· 7%
Fat
2.5g
· 28%
Fiber
3g
Lutenitsa sauce Vitamins & Minerals
Vitamins
Vitamin A
350µg · 39% DV
Vitamin C
18mg · 20% DV
Vitamin E
1.2mg · 8% DV
B6
0.08mg · 5% DV
Minerals
Sodium
400mg · 17% DV
Iron
1mg · 6% DV
Potassium ⭐
220mg · 6% DV
Phosphorus
25mg · 4% DV
Lutenitsa sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Lutenitsa sauce 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 Lutenitsa sauce Contain Allergens?
No known major allergens
Which Diets Is Lutenitsa sauce Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Lutenitsa sauce Fat Profile
SATURATED
0.3g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Foods Similar to Lutenitsa sauce
Lutenitsa sauce — Frequently Asked Questions
How many calories are in lutenitsa sauce?
Lutenitsa sauce has 80 calories per 100 g. A 100 g serving also provides 13 g of carbohydrates, 2.5 g of fat, and 1.5 g of protein.
Is lutenitsa sauce suitable for a low-glycemic diet?
Lutenitsa sauce has a glycemic index of 35, which is considered low. It provides 3 g of fiber per 100 g and is compatible with vegan, vegetarian, gluten-free, Mediterranean, and flexitarian diets.
Have another question about Lutenitsa sauce?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.