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Tikvenik with stevia Calories

Traditional Bulgarian pumpkin pastry made with filo and stevia

CALORIES

130kcal

55medium

POTASSIUM

140mg

FIBER

2.1g

Tikvenik with stevia Nutrition Facts

Selected: 100 g

130

KCAL / 100G

Carbs

25.5g

· 77%

Protein

2.6g

· 8%

Fat

2.2g

· 15%

Fiber

2.1g

Tikvenik with stevia Vitamins & Minerals

Vitamins

Vitamin A

110µg · 12% DV

Vitamin C

4.5mg · 5% DV

0.05mg · 4% DV

0.18mg · 4% DV

Minerals

Iron

1mg · 6% DV

Sodium

110mg · 5% DV

Phosphorus

28mg · 4% DV

Potassium ⭐

140mg · 4% DV

Tikvenik with stevia Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Tikvenik with stevia 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 Tikvenik with stevia Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Tikvenik with stevia 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

Tikvenik with stevia Fat Profile

SATURATED

0.5g

MONOUNSATURATED

0.7g

POLYUNSATURATED

0.3g

⚖️

Omega 6:3 ratio 6:1

Above the ideal 4:1 (6:1).

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Tikvenik with stevia — Frequently Asked Questions

Stevialı tikvenik kaç kalori?

Stevialı tikvenik, 100 gramında 130 kalori içerir. Aynı porsiyonda 25,5 g karbonhidrat, 2,6 g protein ve 2,2 g yağ bulunur.

Stevialı tikvenik diyete uygun mu?

100 gramı 130 kalori olan bu ürün vejetaryen ve fleksitaryen beslenmeye uygundur. Glisemik indeksi 55'tir; gluten içerdiği için glutensiz beslenenler için uygun değildir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.