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Pickle stuffed with curd cheese Calories
Savory fermented pickle filled with curd cheese; high sodium, moderate protein
CALORIES
GI
POTASSIUM
FIBER
Pickle stuffed with curd cheese Nutrition Facts
Selected: 100 g
82
KCAL / 100G
Carbs
3.4g
· 17%
Protein
5.6g
· 27%
Fat
5.1g
· 56%
Fiber
1.1g
Pickle stuffed with curd cheese Vitamins & Minerals
Vitamins
B12
0.38µg · 16% DV
Vitamin K
18µg · 15% DV
B2
0.18mg · 14% DV
Biotin
2.1µg · 7% DV
Minerals
Sodium
980mg · 43% DV
Phosphorus
118mg · 17% DV
Calcium
92mg · 9% DV
Selenium
4.6µg · 8% DV
Pickle stuffed with curd cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pickle stuffed with curd cheese 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 Pickle stuffed with curd cheese Contain Allergens?
Contains these allergens:
Which Diets Is Pickle stuffed with curd cheese Good For?
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
Pickle stuffed with curd cheese Fat Profile
SATURATED
3.1g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
Foods Similar to Pickle stuffed with curd cheese
Pickle stuffed with curd cheese — Frequently Asked Questions
How many calories and how much protein are in pickle stuffed with curd cheese?
Per 100 g, pickle stuffed with curd cheese has 82 calories and 5.6 g of protein. It also contains 5.1 g fat and 3.4 g carbs.
Is pickle stuffed with curd cheese diet-friendly, and what are its glycemic index and allergens?
Its glycemic index is 15. It fits omnivore, vegetarian, gluten-free, Mediterranean, and flexitarian diets, but it contains dairy and is classified as processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.