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Sinangil Gluten-Free Buckwheat Flour Calories
Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES
GI
POTASSIUM
FIBER
Sinangil Gluten-Free Buckwheat Flour Nutrition Facts
Selected: 100 g
340
KCAL / 100G
Carbs
70g
· 79%
Protein
12.5g
· 14%
Fat
2.7g
· 7%
Fiber
10g
Sinangil Gluten-Free Buckwheat Flour Vitamins & Minerals
Vitamins
B3
7mg · 44% DV
B1
0.39mg · 33% DV
B2
0.43mg · 33% DV
B5
1.2mg · 24% DV
Minerals
Copper
1mg · 111% DV
Magnesium
231mg · 55% DV
Phosphorus
347mg · 50% DV
Manganese
1mg · 43% DV
Sinangil Gluten-Free Buckwheat Flour Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Sinangil Gluten-Free Buckwheat Flour Processed?
NOVA 2
Minimally 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 Sinangil Gluten-Free Buckwheat Flour Contain Allergens?
No known major allergens
Which Diets Is Sinangil Gluten-Free Buckwheat Flour Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Sinangil Gluten-Free Buckwheat Flour Fat Profile
SATURATED
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
Foods Similar to Sinangil Gluten-Free Buckwheat Flour
Sinangil Gluten-Free Buckwheat Flour — Frequently Asked Questions
How many calories are in Sinangil Gluten-Free Buckwheat Flour?
Sinangil Gluten-Free Buckwheat Flour provides 340 calories per 100 g. A 100 g serving also contains 12.5 g of protein, 70 g of carbohydrates, and 10 g of fiber.
Is Sinangil Gluten-Free Buckwheat Flour low glycemic?
Its glycemic index is 49, which falls in the low-GI range. The overall glycemic effect can still vary with portion size and the other ingredients in a recipe.
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Nutrition data compiled from USDA FoodData Central and scientific sources.