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Fried syrup-soaked pastry
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
55g
· 64%
Protein
3.5g
· 4%
Fat
12g
· 32%
Fiber
1.2g
Vitamins
Biotin
1.2µg · 4% DV
Vitamin E
0.6mg · 4% DV
B1
0.04mg · 3% DV
B5
0.13mg · 3% DV
Minerals
Iron
1mg · 6% DV
Sodium
120mg · 5% DV
Selenium
2.5µg · 5% DV
Phosphorus
38mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
3.5g
MONOUNSATURATED
4.5g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 110:1
Above the ideal 4:1 (110:1).
Tulumba contains 350 calories per 100 g. The calories in a serving depend on how much you eat.
Tulumba provides 55 g of carbohydrates per 100 g. Carbohydrates make up a substantial part of its energy content.
Tulumba has a glycemic index of 75. This is considered high and may be associated with a faster rise in blood sugar.
Yes, tulumba contains 3.5 g of protein per 100 g. Its protein content is lower than its carbohydrate and fat content.
Tulumba contains 12 g of fat per 100 g. It is not a fat-free dessert option.
No, tulumba provides 1.2 g of fiber per 100 g. It is not considered a high-fiber dessert.
Tulumba contains 350 calories, 55 g of carbohydrates, and 12 g of fat per 100 g. Portion size is important when managing calorie intake.
Yes, based on the provided diet compatibility information, tulumba is suitable for vegetarians. However, it contains gluten and eggs.
Yes, tulumba contains both gluten and eggs. It is not suitable for people with celiac disease, gluten sensitivity, or an egg allergy.
Tulumba is classified as ultra-processed. Its frequency and amount of consumption can be considered as part of an overall eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.