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Chickpea and tahini mezze
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
17.5g
· 38%
Protein
5.2g
· 11%
Fat
10.4g
· 51%
Fiber
4.6g
Vitamins
Folate
58µg · 14% DV
B6
0.19mg · 11% DV
B1
0.12mg · 10% DV
Vitamin E
1.1mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Sodium
430mg · 19% DV
Phosphorus
128mg · 18% DV
Magnesium
57mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ 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
1.35g
MONOUNSATURATED
3.65g
POLYUNSATURATED
4.05g
Omega 6:3 ratio 78:1
Above the ideal 4:1 (78:1).
Yayla Topik Salad contains 185 calories per 100 g.
It provides 5.2 g of protein per 100 g. This is a moderate protein contribution within a meal.
Yayla Topik Salad contains 17.5 g of carbohydrates per 100 g.
There are 10.4 g of fat in a 100 g serving of Yayla Topik Salad.
It contains 4.6 g of fiber per 100 g. Its fiber content may help make a meal more filling.
Yayla Topik Salad has a glycemic index of 35. This falls within the low glycemic index range.
Yes, Yayla Topik Salad is suitable for vegan diets. It is also compatible with vegetarian, Mediterranean, and flexitarian eating patterns.
Yes. Sesame is listed as an allergen for Yayla Topik Salad, so it should be avoided by people with a sesame allergy.
It can fit into a diet when portion size is considered. Per 100 g, it provides 185 calories, 17.5 g of carbohydrates, and 10.4 g of fat.
Yes, Yayla Topik Salad is classified as a processed food. Per 100 g, it contains 185 calories, 5.2 g protein, 17.5 g carbohydrates, 10.4 g fat, and 4.6 g fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.