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Pistachio raspberry cake Calories

Pistachio raspberry cake

CALORIES

340kcal

GI

60medium

POTASSIUM

160mg

FIBER

2.8g

Pistachio raspberry cake Nutrition Facts

Selected: 100 g

340

KCAL / 100G

Carbs

38g

· 45%

Protein

6.2g

· 7%

Fat

18g

· 48%

Fiber

2.8g

Pistachio raspberry cake Vitamins & Minerals

Vitamins

Vitamin E

1.7mg · 11% DV

B2

0.13mg · 10% DV

B1

0.09mg · 8% DV

B5

0.35mg · 7% DV

Minerals

Phosphorus

78mg · 11% DV

Zinc

1mg · 9% DV

Selenium

4.2µg · 8% DV

Iron

1mg · 6% DV

Pistachio raspberry cake Glycemic Index

GLYCEMIC INDEX

60
Medium
0 Low5570100

GLYCEMIC LOAD

23
High

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

Is Pistachio raspberry cake 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 Pistachio raspberry cake Contain Allergens?

Contains these allergens:

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

Which Diets Is Pistachio raspberry cake 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

Pistachio raspberry cake Fat Profile

SATURATED

4.2g

MONOUNSATURATED

8.1g

POLYUNSATURATED

4.3g

⚖️

Omega 6:3 ratio 26.3:1

Above the ideal 4:1 (26.3:1).

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Pistachio raspberry cake — Frequently Asked Questions

Antep Fıstıklı Ahududu Pastası kaç kalori?

Antep Fıstıklı Ahududu Pastası 100 gramda 340 kalori içerir. Aynı porsiyonda 38 g karbonhidrat, 18 g yağ ve 6,2 g protein bulunur.

Antep Fıstıklı Ahududu Pastası hangi alerjenleri içerir?

Bu pasta gluten, yumurta, sert kabuklu yemişler ve süt ürünü alerjenleri içerir. Vejetaryen beslenmeye uygundur, ancak vegan değildir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.