Baklava nutrition facts and analysis. (2024)

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Nutrition Facts Portion Size 13 g Amount Per Portion 54 Calories % Daily Value * TotalFat3.5g 4% SaturatedFat1.6g 8% Cholesterol6.1mg 2% Sodium46mg 2% TotalCarbohydrate5g 2% DietaryFiber0.3g 1% Sugar1.7g Protein0.7g 1% Vitamin D0mcg 0% Calcium3.5mg 0% Iron0.3mg 2% Potassium17mg 0% * The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.		Share by URL Add to comparison ⓘ Add to recipe ⓘ Download spreadsheet (CSV) Print page 🖶
Baklava nutrition facts and analysis per 1 cubic inch (13 g)
Vitamins Nutrient Amount DV Vitamin A, RAE 19.50mcg 2% Carotene, alpha 0.00mcg Carotene, beta 5.85mcg Cryptoxanthin, beta 0.00mcg Lutein + zeaxanthin 9.62mcg Lycopene 0.00mcg Retinol 18.98mcg Thiamin [Vitamin B1] 0.032mg 3% Riboflavin [Vitamin B2] 0.022mg 2% Niacin [Vitamin B3] 0.233mg 1% Vitamin B6 0.014mg 1% Vitamin B12 [Cobalamin] 0.01mcg 0% Vitamin B12, added 0.00mcg Folate, DFE [Vitamin B9] 6.63mcg 2% Folate, food 1.82mcg Folic acid 2.86mcg Vitamin C [Ascorbic acid] 0.2mg 0% Vitamin D 0.00mcg 0% Vitamin E (alpha-tocopherol) 0.11mg 1% Vitamin E, added 0.00mg Tocopherol, alpha 0.11mg Vitamin K 0.5mcg 0% Vitamin K1 [Phylloquinone] 0.5mcg Choline 1.8mg 0% Minerals Nutrient Amount DV Calcium 3.51mg 0% Copper 0.03mg 3% Iron 0.25mg 1% Magnesium 3.25mg 1% Phosphorus 11.70mg 1% Potassium 17.42mg 0% Selenium 1.50mcg 3% Sodium 46.02mg 2% Zinc 0.08mg 1% Proteins and Amino acids Nutrient Amount DV Protein 0.73g 1%		Carbohydrates Nutrient Amount DV Carbohydrate 5.02g 2% Fiber 0.27g 1% Sugars 1.71g Net carbs 4.75g Fats and Fatty Acids Nutrient Amount DV Fat 3.540g 5% Saturated fatty acids 1.634g 8% Butanoic acid 0.091g Decanoic acid 0.072g Dodecanoic acid 0.073g Hexadecanoic acid 0.736g Hexanoic acid 0.057g Octadecanoic acid 0.338g Octanoic acid 0.034g Tetradecanoic acid 0.212g Monounsaturated fatty acids 1.059g Docosenoic acid 0.000g Eicosenoic acid 0.005g Hexadecenoic acid 0.032g Octadecenoic acid 1.022g Polyunsaturated fatty acids 0.612g Docosahexaenoic n-3 acid (DHA) 0.000g Docosapentaenoic n-3 acid (DPA) 0.000g Eicosapentaenoic n-3 acid (EPA) 0.000g Eicosatetraenoic acid 0.000g Octadecadienoic acid 0.529g Octadecatetraenoic acid 0.000g Octadecatrienoic acid 0.082g Sterols Nutrient Amount DV Cholesterol 6.11mg 2% Other Nutrient Amount DV Alcohol, ethyl 0.0g Caffeine 0.00mg Theobromine 0.00mg Water 3.52g
Baklava contains 54 calories per 13 g serving. This serving contains 3.5 g of fat, 0.7 g of protein and 5 g of carbohydrate. The latter is 1.7 g sugar and 0.3 g of dietary fiber, the rest is complex carbohydrate. Baklava contains 1.6 g of saturated fat and 6.1 mg of cholesterol per serving. 13 g of Baklava contains 19.50 mcg vitamin A, 0.2 mg vitamin C, 0.00 mcg vitamin D as well as 0.25 mg of iron, 3.51 mg of calcium, 17 mg of potassium. Baklava belong to 'Cakes and pies' food category.
Food properties Source USDA Food and nutrient database Category Cakes and pies

Please let us know if you have any suggestions on how to make this website better.Baklava nutrition facts and analysis..Daily values are based on a 2000 calorie a day diet.Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.Please consult with your doctor before making any changes to your diet.Nutrition labels presented on this site is for illustration purposes only.Food images may show a similar or a related product and are not meant to be used for food identification.Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations.Data from USDA National Nutrient Database.
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