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Low GI
High Potassium
🌿High Fiber

Sugar-free halva Calories

Dense sesame-based confection made without added sugar

CALORIES

520kcal

GI

35low

POTASSIUM

380mg

FIBER

7g

Sugar-free halva Nutrition Facts

Selected: 100 g

520

KCAL / 100G

Carbs

28g

· 22%

Protein

12.5g

· 10%

Fat

38g

· 68%

Fiber

7g

Sugar-free halva Vitamins & Minerals

Vitamins

B1

0.8mg · 67% DV

B6

0.8mg · 47% DV

B3

4.8mg · 30% DV

Biotin

9µg · 30% DV

Minerals

Copper

1mg · 111% DV

Manganese

2mg · 87% DV

Phosphorus

520mg · 74% DV

Selenium

32µg · 58% DV

Sugar-free halva Glycemic Index

GLYCEMIC INDEX

35
Low
0 Low5570100

GLYCEMIC LOAD

10
Medium

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

Is Sugar-free 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 Sugar-free 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 Sugar-free 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

Sugar-free halva Fat Profile

SATURATED

5.5g

MONOUNSATURATED

14.5g

POLYUNSATURATED

16.5g

⚖️

Omega 6:3 ratio 80:1

Above the ideal 4:1 (80:1).

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Sugar-free halva — Frequently Asked Questions

Şeker ilavesiz helva kaç kalori?

Şeker ilavesiz helva 100 gramda 520 kalori içerir. Aynı miktarda 38 g yağ, 28 g karbonhidrat ve 12,5 g protein bulunur.

Şeker ilavesiz helvanın glisemik indeksi düşük mü?

Şeker ilavesiz helvanın glisemik indeksi 35'tir; bu değer düşük glisemik indeks aralığındadır. Ancak 100 gramında 520 kalori ve 28 g karbonhidrat bulunduğu için porsiyon miktarı önemlidir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.