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Sıkma (with Nutella) Calories

Soft lavash flatbread rolled with Nutella, sweet Turkish snack

CALORIES

330kcal

65high

POTASSIUM

170mg

FIBER

2.4g

Sıkma (with Nutella) Nutrition Facts

Selected: 100 g

330

KCAL / 100G

Carbs

48g

· 59%

Protein

6.2g

· 8%

Fat

12g

· 33%

Fiber

2.4g

Sıkma (with Nutella) Vitamins & Minerals

Vitamins

Vitamin E

1.8mg · 12% DV

0.13mg · 10% DV

0.11mg · 9% DV

1.2mg · 8% DV

Minerals

Sodium

270mg · 12% DV

Zinc

1mg · 9% DV

Phosphorus

65mg · 9% DV

Calcium

60mg · 6% DV

Sıkma (with Nutella) Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

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

Is Sıkma (with Nutella) 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 Sıkma (with Nutella) Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts yes

Fish free

Soy yes

Sesame free

Which Diets Is Sıkma (with Nutella) Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Sıkma (with Nutella) Fat Profile

SATURATED

3.2g

MONOUNSATURATED

4.8g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 53.3:1

Above the ideal 4:1 (53.3:1).

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Sıkma (with Nutella) — Frequently Asked Questions

How many calories are in Nutella sıkma?

Nutella sıkma contains 330 calories per 100 g. The same serving provides 48 g of carbohydrates, 12 g of fat, and 6.2 g of protein.

Is Nutella sıkma suitable for a diet?

With 330 calories and 48 g of carbs per 100 g, portion control may be important. It has a glycemic index of 65 and is a processed sweet suitable for omnivore, vegetarian, and flexitarian diets.

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Nutrition data compiled from USDA FoodData Central and scientific sources.