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Sweet pastry, toasted/heated, high in refined carbs and sugar
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Toasted strudel (52 g) has 199 calories. That works out to 382 calories per 100 g. It contains 25.8 g of carbs, 2.5 g of protein, 9.7 g of fat and 1 g of fiber. Its 0.1 mg of B1 covers 10% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 52 g
199
KCAL / 52G
Carbs
25.8g
· 9% DV
Protein
2.5g
· 5% DV
Fat
9.7g
· 12% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 5% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 199 kcal | |
| Total fat | 9.7 g | 12% |
| Saturated fat | 3.22 g | 16% |
| Trans fat | 0.06 g | |
| Sodium | 161 mg | 7% |
| Total carbohydrate | 25.8 g | 9% |
| Fiber | 1 g | 4% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 52 g | 199 kcal |
| 0.25 piece (quarter) | 13 g | 50 kcal |
| ½ piece (half) | 26 g | 99 kcal |
| 1 piece (small) | 35 g | 134 kcal |
| 1 serving (medium) | 52 g | 199 kcal |
| 1 piece (large) | 70 g | 267 kcal |
| 1 piece (jumbo) | 95 g | 363 kcal |
| 100 g | 100 g | 382 kcal |
| 2 piece (double) | 104 g | 397 kcal |
| 3 piece (triple) | 156 g | 596 kcal |
Calculated from 382 calories per 100 g.
Toasted strudel is strudel pastry that is heated until its outside turns warm and crisp. Strudel is made by wrapping dough around a filling; the filling and exact preparation vary by recipe.
To make toasted strudel, prepare and bake a filled strudel, then warm it until the outside is lightly crisp. Avoid overfilling the dough, which can cause the pastry to split as it bakes.
Toasted strudel can have fruit, cheese, or another sweet filling. Apple with cinnamon is a familiar strudel combination, but the filling depends on the recipe; the name alone does not specify what is inside.
Reheat toasted strudel in an oven or a dry skillet rather than a microwave. The oven helps the pastry crisp up again, while a microwave tends to soften it; check often so the filling does not get too hot.
Yes, you can warm toasted strudel in an air fryer. Arrange the pieces in a single layer and check them frequently, since the pastry can brown quickly and the filling may become very hot.
A pop-up toaster is not a good choice for toasted strudel: filling can leak, burn, or make the appliance difficult to clean. Use an oven, toaster oven, or skillet instead, and keep the pastry on a tray or plate.
Toasted strudel can be served warm or cold. Warm serving brings out the crisp pastry and soft filling; let it cool briefly before eating so the hot filling does not burn your mouth.
Serve toasted strudel with vanilla ice cream, whipped cream, or a spoonful of plain yogurt. For a simpler pairing, coffee or tea works well, especially when the pastry has a sweet fruit filling.
Let leftover toasted strudel cool, then refrigerate it in a covered container rather than leaving it out for an extended period. Reheat it in an oven or skillet to bring back some crispness.
Yes, toasted strudel can be frozen. Freeze individual pieces separately before transferring them to a sealed freezer container; thaw in the refrigerator and reheat in the oven for a crisper result.
Vitamins
B1
0.12mg · 10% DV
B2
0.09mg · 7% DV
B3
1.09mg · 7% DV
Folate
19.76µg · 5% DV
Minerals
Selenium
4.68µg · 9% DV
Sodium
161mg · 7% DV
Iron
0.94mg · 5% DV
Manganese
0.11mg · 5% DV
Potassium ⭐
50mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 199 calories in 1 piece (medium) (52 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Toasted strudel is a warmed, browned version of strudel, the rolled pastry associated with Central European cooking. It is made from thin pastry wrapped around a filling; apple is a familiar choice, though fillings vary and none is specified here.
The outside turns lightly crisp while the centre stays soft and sweet. In Central Europe it is often served as a dessert or with coffee; elsewhere, it also works as a treat with tea or after a meal. The pastry is relatively high in refined carbohydrates and sugar, so it is best enjoyed as a sweet rather than a filling everyday snack. For a lighter serving, pair a modest piece with fresh fruit instead of a rich sauce.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
Contains these allergens:
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
SATURATED
3.22g
MONOUNSATURATED
3.69g
POLYUNSATURATED
1.77g
Omega 6:3 ratio 53.7:1
Above the ideal 4:1 (53.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.