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Nimet Un Kurabiyesi Calories

Classic Turkish flour cookie, made with butter and powdered sugar.

CALORIES

470kcal

65high

POTASSIUM

55mg

FIBER

1.5g

Nimet Un Kurabiyesi Nutrition Facts

Selected: 100 g

470

KCAL / 100G

Carbs

65g

· 55%

Protein

5.2g

· 4%

Fat

21g

· 41%

Fiber

1.5g

Nimet Un Kurabiyesi Vitamins & Minerals

Vitamins

Vitamin A

90µg · 10% DV

0.08mg · 7% DV

Biotin

2.2µg · 7% DV

B12

0.15µg · 6% DV

Minerals

Iron

1mg · 6% DV

Selenium

3.5µg · 6% DV

Phosphorus

40mg · 6% DV

Sodium

80mg · 3% DV

Nimet Un Kurabiyesi Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

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

Is Nimet Un Kurabiyesi 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 Nimet Un Kurabiyesi Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Nimet Un Kurabiyesi Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Nimet Un Kurabiyesi Fat Profile

SATURATED

12g

MONOUNSATURATED

6.5g

POLYUNSATURATED

1.2g

⚖️

Omega 6:3 ratio 21.7:1

Above the ideal 4:1 (21.7:1).

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Nimet Un Kurabiyesi — Frequently Asked Questions

How many calories are in Nimet Un Kurabiyesi?

Nimet Un Kurabiyesi contains 470 calories per 100 g. A 100 g serving also provides 21 g of fat and 65 g of carbohydrates.

Is Nimet Un Kurabiyesi suitable for vegetarians?

Yes, Nimet Un Kurabiyesi is listed as compatible with vegetarian and omnivore diets. It contains gluten and dairy, so it is not suitable for people avoiding these allergens.

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Nutrition data compiled from USDA FoodData Central and scientific sources.