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Tulumba with clotted cream Calories

Fried syrup-soaked dough dessert, served with clotted cream

CALORIES

340kcal

75high

POTASSIUM

60mg

FIBER

0.7g

Tulumba with clotted cream Nutrition Facts

Selected: 100 g

340

KCAL / 100G

Carbs

48g

· 57%

Protein

3.2g

· 4%

Fat

15g

· 39%

Fiber

0.7g

Tulumba with clotted cream Vitamins & Minerals

Vitamins

Vitamin A

60µg · 7% DV

0.09mg · 7% DV

Biotin

2µg · 7% DV

B12

0.15µg · 6% DV

Minerals

Calcium

60mg · 6% DV

Iron

1mg · 6% DV

Phosphorus

45mg · 6% DV

Sodium

120mg · 5% DV

Tulumba with clotted cream Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

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

Is Tulumba with clotted cream Processed?

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.

Does Tulumba with clotted cream Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Tulumba with clotted cream Good For?

Vegan

— Not suitable

Vegetarian

— Not 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

Tulumba with clotted cream Fat Profile

SATURATED

6.5g

MONOUNSATURATED

4.7g

POLYUNSATURATED

2.4g

⚖️

Omega 6:3 ratio 115:1

Above the ideal 4:1 (115:1).

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Tulumba with clotted cream — Frequently Asked Questions

How many calories are in tulumba with clotted cream?

Tulumba with clotted cream contains 340 calories per 100 g. Per 100 g, it also provides 48 g carbs, 15 g fat, and 3.2 g protein.

Is tulumba with clotted cream high glycemic?

Yes. Its glycemic index is 75, which is considered high, and it contains 48 g of carbohydrates per 100 g.

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Nutrition data compiled from USDA FoodData Central and scientific sources.