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Fiber-rich savory crepe with dill
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
198
KCAL / 100G
Carbs
24.6g
· 49%
Protein
8.1g
· 16%
Fat
7.6g
· 35%
Fiber
3.4g
Vitamins
Biotin
5.2µg · 17% DV
Vitamin K
18µg · 15% DV
B1
0.16mg · 13% DV
B2
0.14mg · 11% DV
Minerals
Manganese
1mg · 43% DV
Selenium
14µg · 25% DV
Phosphorus
168mg · 24% DV
Sodium
290mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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.
Contains these allergens:
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
SATURATED
1.7g
MONOUNSATURATED
2.5g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 23.6:1
Above the ideal 4:1 (23.6:1).
Per 100 g, oat dill crepe provides 198 calories. It contains 8.1 g protein, 24.6 g carbs, 7.6 g fat, and 3.4 g fiber.
Oat dill crepe is compatible with omnivore, vegetarian, Mediterranean, and flexitarian diets. Its glycemic index is 49, which is considered low to moderate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.