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Milk walnut kadayif Calories

Traditional Turkish dessert with kadayif pastry, milk, walnuts, and syrup

CALORIES

270kcal

GI

65high

POTASSIUM

140mg

FIBER

1.6g

Milk walnut kadayif Nutrition Facts

Selected: 100 g

270

KCAL / 100G

Carbs

38g

· 56%

Protein

5.2g

· 8%

Fat

11g

· 36%

Fiber

1.6g

Milk walnut kadayif Vitamins & Minerals

Vitamins

B12

0.25µg · 10% DV

B2

0.11mg · 8% DV

B1

0.08mg · 7% DV

B5

0.34mg · 7% DV

Minerals

Phosphorus

75mg · 11% DV

Calcium

90mg · 9% DV

Zinc

1mg · 9% DV

Selenium

5µg · 9% DV

Milk walnut kadayif Glycemic Index

GLYCEMIC INDEX

65
High
0 Low5570100

GLYCEMIC LOAD

25
High

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

Is Milk walnut kadayif 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 Milk walnut kadayif Contain Allergens?

Contains these allergens:

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

Which Diets Is Milk walnut kadayif 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

Milk walnut kadayif Fat Profile

SATURATED

3.7g

MONOUNSATURATED

2.8g

POLYUNSATURATED

3.7g

⚖️

Omega 6:3 ratio 26.2:1

Above the ideal 4:1 (26.2:1).

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Milk walnut kadayif — Frequently Asked Questions

How many calories are in milk walnut kadayif?

Milk walnut kadayif contains 270 calories per 100 g. A 100 g serving also provides 38 g of carbohydrates, 11 g of fat, and 5.2 g of protein.

Is milk walnut kadayif suitable for vegetarians?

Yes, milk walnut kadayif is compatible with a vegetarian diet. It is also listed as suitable for omnivore, Mediterranean, and flexitarian eating patterns.

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Nutrition data compiled from USDA FoodData Central and scientific sources.