🥔🥟
Traditional Turkish pastry filled with seasoned potatoes and wrapped in phyllo dough.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
28g
· 54%
Protein
4.5g
· 9%
Fat
8.5g
· 37%
Fiber
2.5g
Vitamins
B1
0.09mg · 8% DV
B6
0.13mg · 8% DV
B3
1.1mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Sodium
340mg · 15% DV
Selenium
6µg · 11% DV
Phosphorus
52mg · 7% DV
Iron
1mg · 6% 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
— 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
2.2g
MONOUNSATURATED
3.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 40:1
Above the ideal 4:1 (40:1).
Potato börek contains 210 calories per 100 g.
A 100 g serving of potato börek provides 4.5 g of protein.
Potato börek contains 28 g of carbohydrates per 100 g.
Potato börek provides 8.5 g of fat per 100 g.
Yes. Potato börek contains 2.5 g of fiber per 100 g.
Potato börek has a glycemic index of 60.
No. Potato börek contains gluten, so it is not suitable for people who need to avoid gluten.
According to the provided diet compatibility information, potato börek is suitable for vegetarians. It is also compatible with omnivore, flexitarian, and Mediterranean eating patterns.
Yes. Potato börek is classified as a processed food, and its processing level is listed as processed.
Whether it fits depends on your overall calorie and macronutrient plan. Per 100 g, it contains 210 calories, 28 g of carbohydrates, and 8.5 g of fat, so portion size matters.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.