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Zucchini leek flourless psyllium bread Calories
High-fiber flourless vegetable bread alternative
CALORIES
GI
POTASSIUM
FIBER
Zucchini leek flourless psyllium bread Nutrition Facts
Selected: 100 g
148
KCAL / 100G
Carbs
11.8g
· 35%
Protein
6.2g
· 18%
Fat
7.1g
· 47%
Fiber
8.9g
Zucchini leek flourless psyllium bread Vitamins & Minerals
Vitamins
Biotin
7µg · 23% DV
Vitamin K
18µg · 15% DV
B2
0.14mg · 11% DV
Folate
38µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
156mg · 22% DV
Selenium
9µg · 16% DV
Magnesium
64mg · 15% DV
Zucchini leek flourless psyllium bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Zucchini leek flourless psyllium bread 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 Zucchini leek flourless psyllium bread Contain Allergens?
Contains these allergens:
Which Diets Is Zucchini leek flourless psyllium bread Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Zucchini leek flourless psyllium bread Fat Profile
SATURATED
0.9g
MONOUNSATURATED
2.4g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 23.8:1
Above the ideal 4:1 (23.8:1).
Foods Similar to Zucchini leek flourless psyllium bread
Zucchini leek flourless psyllium bread — Frequently Asked Questions
How many calories are in zucchini leek flourless psyllium bread?
Zucchini leek flourless psyllium bread provides 148 calories per 100 g. It also contains 6.2 g of protein, 11.8 g of carbohydrates, and 8.9 g of fiber per 100 g.
Is zucchini leek flourless psyllium bread suitable for a gluten-free diet?
Yes, this bread is listed as suitable for gluten-free diets. It contains eggs, so it is not suitable for people with an egg allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.