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Traditional bread baked in a clay oven, crispy crust, soft inside.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
54g
· 83%
Protein
8.2g
· 13%
Fat
1.2g
· 4%
Fiber
2.8g
Vitamins
B1
0.22mg · 18% DV
B3
2.6mg · 16% DV
Folate
30µg · 8% DV
B2
0.09mg · 7% DV
Minerals
Sodium
420mg · 18% DV
Selenium
10µg · 18% DV
Phosphorus
85mg · 12% DV
Iron
2mg · 11% 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.15g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
Tandir bread contains 260 calories per 100 g.
A 100 g portion of tandir bread provides 54 g of carbohydrates.
Yes. Tandir bread contains 8.2 g of protein per 100 g.
Tandir bread contains 1.2 g of fat per 100 g.
Tandir bread provides 2.8 g of fiber per 100 g. Its fiber and protein content contribute to the nutritional profile of a meal.
Tandir bread has a glycemic index of 70. It also contains 54 g of carbohydrates per 100 g.
Yes. Gluten is listed as an allergen for tandir bread, so it is not suitable for people who need to avoid gluten.
Yes. Based on the provided diet compatibility information, tandir bread is suitable for vegan and vegetarian diets.
Yes. Tandir bread is listed as compatible with Mediterranean, flexitarian, omnivore, vegetarian, and vegan eating patterns.
Tandir bread is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.