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Protein- and calcium-containing savory buckwheat crêpe with spinach
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
170
KCAL / 100G
Carbs
19.7g
· 46%
Protein
8.8g
· 21%
Fat
6.4g
· 33%
Fiber
2.5g
Vitamins
Vitamin K
106µg · 88% DV
Vitamin A
195µg · 22% DV
B2
0.23mg · 18% DV
B12
0.42µg · 18% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
214mg · 31% DV
Selenium
12.1µg · 22% DV
Magnesium
73mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
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
SATURATED
3.1g
MONOUNSATURATED
1.75g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
Spinach and cheese buckwheat crêpe contains 170 calories per 100 g. To estimate calories for your portion, use the amount in grams you eat.
It provides 8.8 g of protein per 100 g. This contributes to the protein content of the overall meal.
It contains 19.7 g of carbohydrates per 100 g. Whether this is high depends on your daily carbohydrate target and portion size.
Its glycemic index is 45. This falls within the low glycemic index range.
Per 100 g, it has 170 calories, 8.8 g of protein, and 2.5 g of fiber. Its fit in a diet depends on your portion and daily energy goals.
This crêpe is compatible with a gluten-free diet. For packaged or restaurant-made versions, check the label or ask about cross-contact.
Yes, it is suitable for vegetarian diets. Because it contains eggs and dairy, it is not suitable for a vegan diet.
It contains egg and dairy allergens. It is not suitable for people with egg or dairy allergies.
It provides 8.8 g of protein and 2.5 g of fiber per 100 g. How filling it feels can vary with portion size, the person, and the rest of the meal.
It is classified as minimally processed. This classification describes its level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.