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Traditional Black Sea dish made with cornmeal, butter, cheese, and peppers
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
235
KCAL / 100G
Carbs
16.4g
· 28%
Protein
8.2g
· 14%
Fat
15.2g
· 58%
Fiber
1.1g
Vitamins
B12
0.48µg · 20% DV
B2
0.21mg · 16% DV
Vitamin C
13.8mg · 15% DV
Vitamin A
126µg · 14% DV
Minerals
Phosphorus
168mg · 24% DV
Calcium
234mg · 23% DV
Sodium
438mg · 19% DV
Selenium
8.1µg · 15% 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.
Contains these allergens:
Vegan
— Not 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
9.1g
MONOUNSATURATED
4.1g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Pepper kuymak contains 235 calories per 100 g.
Pepper kuymak provides 8.2 g of protein per 100 g.
Pepper kuymak contains 16.4 g of carbohydrates per 100 g. Since it contains corn, portion size can be relevant for carbohydrate intake.
Pepper kuymak has 15.2 g of fat per 100 g. It may be helpful to consider portion size when monitoring total fat intake.
Yes, pepper kuymak provides 1.1 g of fiber per 100 g. This is a modest amount of fiber.
Pepper kuymak has a glycemic index of 60. This is considered a medium glycemic index value.
Pepper kuymak can fit into a balanced eating plan with attention to portion size. It contains 235 calories and 15.2 g of fat per 100 g.
Based on its listed diet compatibility, pepper kuymak is suitable for a gluten-free diet. It does contain dairy and corn allergens.
Pepper kuymak contains dairy and corn. It may not be suitable for people with dairy or corn allergies.
Yes, pepper kuymak is listed as suitable for vegetarians. It is also compatible with omnivore, Mediterranean, flexitarian, and gluten-free eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.