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Whole wheat flour crepe made with dill, egg, and milk
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
198
KCAL / 100G
Carbs
24.6g
· 50%
Protein
8.1g
· 16%
Fat
7.4g
· 34%
Fiber
3.6g
Vitamins
Biotin
6.2µg · 21% DV
B3
2.4mg · 15% DV
Vitamin K
18µg · 15% DV
B2
0.18mg · 14% DV
Minerals
Manganese
1mg · 43% DV
Selenium
16µg · 29% DV
Phosphorus
168mg · 24% DV
Sodium
290mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
2.5g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 23.6:1
Above the ideal 4:1 (23.6:1).
A whole wheat crepe with dill contains 198 calories per 100 g. The same serving provides 8.1 g of protein, 24.6 g of carbohydrates, and 7.4 g of fat.
Its glycemic index is 52, which is in the medium GI range. It also provides 3.6 g of fiber per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.