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Pressed halva Calories

Tahini-based, energy-dense sweet with sesame-derived healthy fats and minerals.

CALORIES

515kcal

55medium

POTASSIUM

310mg

FIBER

4.2g

Pressed halva Nutrition Facts

Selected: 100 g

515

KCAL / 100G

Carbs

50.8g

· 39%

Protein

12.6g

· 10%

Fat

29.8g

· 51%

Fiber

4.2g

Pressed halva Vitamins & Minerals

Vitamins

0.79mg · 66% DV

0.79mg · 46% DV

Biotin

9µg · 30% DV

4.6mg · 29% DV

Minerals

Copper

1mg · 111% DV

Manganese

2mg · 87% DV

Phosphorus

320mg · 46% DV

Selenium

24µg · 44% DV

Pressed halva Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

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

Is Pressed halva 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 Pressed halva Contain Allergens?

Contains these allergens:

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame yes

Which Diets Is Pressed halva 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

Pressed halva Fat Profile

SATURATED

4.5g

MONOUNSATURATED

11.2g

POLYUNSATURATED

12.8g

⚖️

Omega 6:3 ratio 103.3:1

Above the ideal 4:1 (103.3:1).

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Pressed halva — Frequently Asked Questions

How many calories are in pressed halva?

Pressed halva contains 515 calories per 100 g. A 100 g serving also provides 12.6 g of protein, 50.8 g of carbohydrates, and 29.8 g of fat.

Is pressed halva suitable for a gluten-free diet?

Yes, pressed halva is compatible with a gluten-free diet, as well as vegetarian, Mediterranean, and flexitarian eating patterns. It is a processed sweet and contains sesame, which is an allergen.

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Nutrition data compiled from USDA FoodData Central and scientific sources.