🥐🌭
Soft Turkish pastry filled with sausage, popular bakery snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
34.5g
· 48%
Protein
8.1g
· 11%
Fat
13.2g
· 41%
Fiber
2.1g
Vitamins
B1
0.18mg · 15% DV
B12
0.35µg · 15% DV
B3
2.1mg · 13% DV
B2
0.12mg · 9% DV
Minerals
Sodium
470mg · 20% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% 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
— Not 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
4.2g
MONOUNSATURATED
4.7g
POLYUNSATURATED
2g
Omega 6:3 ratio 36.7:1
Above the ideal 4:1 (36.7:1).
Sausage pogaca contains 295 calories per 100 g.
Sausage pogaca provides 8.1 g of protein per 100 g.
There are 34.5 g of carbohydrates in 100 g of sausage pogaca.
Sausage pogaca contains 13.2 g of fat per 100 g.
Yes. Sausage pogaca provides 2.1 g of fiber per 100 g.
Sausage pogaca has a glycemic index of 65. It contains 34.5 g of carbohydrates per 100 g.
Sausage pogaca is compatible with omnivore, Mediterranean, and flexitarian eating patterns. For portion planning, note that 100 g provides 295 calories, 34.5 g of carbohydrates, and 13.2 g of fat.
A 100 g portion contains 8.1 g of protein and 2.1 g of fiber. How filling it feels can vary with portion size and the rest of the meal.
Sausage pogaca contains gluten, eggs, and dairy. It is not suitable for people with allergies or sensitivities to these ingredients.
Yes, sausage pogaca is classified as a processed food. Per 100 g, it contains 295 calories, 8.1 g of protein, 34.5 g of carbohydrates, and 13.2 g of fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.