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Sweet mastic-flavored Turkish coffee
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
46
KCAL / 100G
Carbs
11.7g
· 96%
Protein
0.2g
· 2%
Fat
0.1g
· 2%
Fiber
0g
Vitamins
B2
0.01mg · 1% DV
B3
0.12mg · 1% DV
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
Minerals
Magnesium
3mg · 1% DV
Phosphorus
5mg · 1% DV
Potassium ⭐
45mg · 1% DV
Calcium
2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.01g
It has 46 calories per 100 grams. The total calories will vary with serving size.
It contains 11.7 grams of carbohydrates per 100 grams. Most of its energy comes from carbs.
Yes, but only a small amount. It provides 0.2 grams of protein per 100 grams.
Yes, it is very low in fat. There are 0.1 grams of fat per 100 grams.
No, it contains 0 grams of fiber per 100 grams. It is not a source of dietary fiber.
Its glycemic index is 65. That suggests its carbohydrate content can have a noticeable effect on blood sugar.
That depends on your overall intake and portion size. Per 100 grams, it has 46 calories and 11.7 grams of carbs, so people tracking sugar or carbs may want to watch the amount.
Yes, based on the provided diet compatibility, it is suitable for a vegan diet. It also fits vegetarian, pescatarian, Mediterranean, and flexitarian eating patterns.
Yes, it is listed as gluten-free. That makes it suitable for gluten-free diets based on the provided information.
Yes, it is classified as processed. This can matter for people who track foods by processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.