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Fried savory fritter made with rye flour
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
292
KCAL / 100G
Carbs
39.5g
· 54%
Protein
6.2g
· 8%
Fat
12.4g
· 38%
Fiber
5.8g
Vitamins
B1
0.2mg · 17% DV
Vitamin E
2.2mg · 15% DV
B3
2.1mg · 13% DV
B5
0.48mg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Phosphorus
145mg · 21% DV
Sodium
410mg · 18% 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
✓ 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
1.5g
MONOUNSATURATED
5.3g
POLYUNSATURATED
3.9g
Omega 6:3 ratio 46.3:1
Above the ideal 4:1 (46.3:1).
Rye flour wada contains 292 calories per 100g. You can use this value to estimate your portion.
It provides 6.2g of protein per 100g. It contains some protein, but it also delivers notable amounts of carbs and fat.
Yes, it has 39.5g of carbohydrates per 100g. If you track carb intake, portion size matters.
It contains 5.8g of fiber per 100g. That fiber content may be relevant if you are planning meals for fullness.
It can fit depending on your overall diet goals, with 292 calories per 100g. Its carbs, fat, and fiber should be considered within your daily targets.
Its glycemic index is 52. This can be useful information for people monitoring glycemic impact.
Yes, rye flour wada is suitable for vegan diets. It is also compatible with vegetarian, Mediterranean, and flexitarian eating patterns.
No, it is not gluten-free. It contains gluten as an allergen.
Rye flour wada contains 12.4g of fat per 100g. This is worth noting if you monitor fat intake.
Yes, it is classified as processed. This is especially relevant for people who prefer to track processing level when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.