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Rye toast with kashar cheese Calories

Toasted rye bread with melted kashar cheese

CALORIES

312kcal

52medium

POTASSIUM

214mg

FIBER

4.3g

Rye toast with kashar cheese Nutrition Facts

Selected: 100 g

312

KCAL / 100G

Carbs

27.8g

· 36%

Protein

14.2g

· 18%

Fat

16.1g

· 46%

Fiber

4.3g

Rye toast with kashar cheese Vitamins & Minerals

Vitamins

B12

0.62µg · 26% DV

0.24mg · 18% DV

2.7mg · 17% DV

Biotin

5.1µg · 17% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

286mg · 41% DV

Calcium

312mg · 31% DV

Selenium

16.8µg · 31% DV

Rye toast with kashar cheese Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Rye toast with kashar 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 Rye toast with kashar cheese Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Rye toast with kashar cheese Good For?

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

Rye toast with kashar cheese Fat Profile

SATURATED

8.1g

MONOUNSATURATED

5.1g

POLYUNSATURATED

1.5g

⚖️

Omega 6:3 ratio 17.8:1

Above the ideal 4:1 (17.8:1).

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Rye toast with kashar cheese — Frequently Asked Questions

Çavdarlı kaşarlı tost kaç kalori?

Çavdarlı kaşarlı tost 100 gramında 312 kalori içerir. Aynı miktarda 14,2 g protein, 27,8 g karbonhidrat ve 16,1 g yağ bulunur.

Çavdarlı kaşarlı tostun glisemik indeksi nedir?

Çavdarlı kaşarlı tostun glisemik indeksi 52'dir. 100 gramında ayrıca 4,3 g lif içerir; gluten ve süt ürünleri alerjenlerini barındırır.

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Nutrition data compiled from USDA FoodData Central and scientific sources.