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Water Borek Calories

Traditional Turkish pastry made with boiled phyllo layers, cheese, and parsley

CALORIES

220kcal

GI

65medium

POTASSIUM

110mg

FIBER

1.5g

Water Borek Nutrition Facts

Selected: 100 g

220

KCAL / 100G

Carbs

27g

· 49%

Protein

8g

· 14%

Fat

9g

· 37%

Fiber

1.5g

Water Borek Vitamins & Minerals

Vitamins

B12

0.35µg · 15% DV

Vitamin A

120µg · 13% DV

B2

0.12mg · 9% DV

B3

1.2mg · 8% DV

Minerals

Sodium

420mg · 18% DV

Phosphorus

110mg · 16% DV

Selenium

7µg · 13% DV

Calcium

120mg · 12% DV

Water Borek Glycemic Index

GLYCEMIC INDEX

65
Medium
0 Low5570100

GLYCEMIC LOAD

18
Medium

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

Is Water Borek 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 Water Borek 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 Water Borek Good For?

Vegan

— Not 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

Water Borek Fat Profile

SATURATED

3.5g

MONOUNSATURATED

2.7g

POLYUNSATURATED

1g

⚖️

Omega 6:3 ratio 20:1

Above the ideal 4:1 (20:1).

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Water Borek — Frequently Asked Questions

How many calories and how much protein are in water borek?

Water borek provides 220 calories and 8 g of protein per 100 g. The same amount also contains 27 g carbs and 9 g fat.

Is water borek suitable for vegetarians, and does it contain common allergens?

Water borek is compatible with vegetarian, omnivore, Mediterranean, and flexitarian diets. It contains gluten, eggs, and dairy, so it is not suitable for people avoiding those allergens.

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Nutrition data compiled from USDA FoodData Central and scientific sources.