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Sirsan dolmasi Calories

Traditional dolma with wild garlic leaves, rice and spices

CALORIES

140kcal

GI

55medium

POTASSIUM

170mg

FIBER

2.8g

Sirsan dolmasi Nutrition Facts

Selected: 100 g

140

KCAL / 100G

Carbs

22.5g

· 65%

Protein

2.6g

· 8%

Fat

4.2g

· 27%

Fiber

2.8g

Sirsan dolmasi Vitamins & Minerals

Vitamins

Vitamin K

82µg · 68% DV

Vitamin A

110µg · 12% DV

Vitamin C

9mg · 10% DV

B1

0.08mg · 7% DV

Minerals

Sodium

370mg · 16% DV

Zinc

1mg · 9% DV

Iron

1mg · 6% DV

Calcium

52mg · 5% DV

Sirsan dolmasi Glycemic Index

GLYCEMIC INDEX

55
Medium
0 Low5570100

GLYCEMIC LOAD

12
Medium

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

Is Sirsan dolmasi 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 Sirsan dolmasi Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Sirsan dolmasi Good For?

Vegan

✓ 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

Sirsan dolmasi Fat Profile

SATURATED

0.7g

MONOUNSATURATED

1.3g

POLYUNSATURATED

1.1g

⚖️

Omega 6:3 ratio 8:1

Above the ideal 4:1 (8:1).

Foods Similar to Sirsan dolmasi

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Sirsan dolmasi — Frequently Asked Questions

How many calories are in Sirsan dolmasi?

Sirsan dolmasi provides 140 calories per 100 g. It contains 22.5 g of carbohydrates, 2.6 g of protein, and 4.2 g of fat per 100 g.

Is Sirsan dolmasi suitable for a vegan diet?

Sirsan dolmasi is compatible with vegan, vegetarian, gluten-free, Mediterranean, flexitarian, and omnivore diets. It has a glycemic index of 55 and provides 2.8 g of fiber per 100 g.

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Nutrition data compiled from USDA FoodData Central and scientific sources.