Baklava Nutrition Facts - Eat This Much (2024)

FAQs

Baklava Nutrition Facts - Eat This Much? ›

1 piece of baklava (Marketside) contains 190 Calories. The macronutrient breakdown is 47% carbs, 46% fat, and 6% protein. This has a relatively high calorie density, with 404 Calories per 100g.

Baklava is a good source of essential vitamins and minerals

Nuts are an excellent source of heart-healthy fats, protein, fiber, and essential vitamins and minerals like magnesium, vitamin E, and selenium. This makes Baklava a dessert that contributes positively to your nutrient intake.

Baklava is primarily made of refined flour and contains high amounts of sugar and carbohydrates, which can lead to hyperglycemia, thereby causing a surge in insulin production. Additionally, the high sugar content in baklava can cause insulin resistance, thus making it important to consume baklava in moderation.

A slice of baklava has 11 g of total fat, including 7.5 g of unsaturated fat, 2 g of saturated fat and 1.5 g of trans fat. This provides about 17 percent of the daily value for fat and 10 percent of the daily value for saturated fat. A slice of baklava contains no cholesterol.

The nuts, honey, and phyllo pastry used to make baklava provide a rich source of essential nutrients, including protein, fibre, and healthy fats. Additionally, baklava may help to improve heart health, boost energy levels, aid digestion, help with weight management, and improve brain function.

Baklava is too sweet and made in pure butter, so it is very heavy food full of calories. Therefore one or two pieces are ok. But take too much of baklava, and you will feel heavy and lethargic afterwards. So it has empty calories of sugar refined flour, and the fat of butter.

While it can be enjoyed in moderation as part of a balanced diet, consuming large amounts of baklava on a daily basis can contribute to weight gain and increase the risk of developing certain health conditions such as heart disease and diabetes.

Baklava is made of layers of filo dough with cinnamon-scented walnuts in the middle. After it's baked, honey is poured over it for the filo to soak up. It's quite a sweet dessert, but as long as you use good quality honey, your taste buds will be exposed to brilliant crunchy texture and delicious taste.

Why baklava is so expensive? ›

"The ingredients are expensive, and we hope that our citizens can be sensitive about prices," said Mehmet Akincioglu, chairman of the Baklava Producers Committee of Gaziantep Chamber of Commerce, according to local reports. Gaziantep, a city near the Syrian border, boasts a centuries-old tradition of baklava making.

Baklava will freeze well (making it a great dessert option to prepare in advance!). In fact, it can actually maintain its flavors and textures for a good few months in the freezer. Just make sure to cool it down properly, before wrapping it tightly to keep any moisture out.

Eat It by your hand

To get the texture of the thin filo of the baklava you should never use fork and knife. You should hold on with your two fingers.

And there are reasons to feel good about phyllo: Because the dough has no trans fat, no saturated fat, no cholesterol and just 160 calories per 5 sheets, it makes the perfect substitute for puff pastry, ready-made piecrusts and refrigerated pie dough.

Baklava is made out of sugar (şerbet), yufka (sort of a flat layered dough) and antep fıstığı (pistachio). These three ingridients are very expensive in Turkey due to the shortages of production and current currency crisis.