Calories
230 kcal
12% of Daily kcal · energy-dense
Protein
7 g
14% RDI
Fat
9 g
2g sat fat
Carbs
30 g
11% RDI
Sugar
3 g
6% RDI
Fiber
4 g
13% RDI
Salt
0.8 g
16% RDI
Whole-Wheat Vegetable Turnover
Whole-Wheat Vegetable Turnover is a savory pastry filled with mixed vegetables folded into a whole-wheat dough, commonly found in bakery counters or as a grab-and-go snack in many cuisines. It provides about 4g of fiber per 100g, reflecting the whole-grain crust and vegetable filling. While it offers a pleasant source of plant-based fats (including some omega‑3s) and micronutrients like vitamin K and manganese, it’s relatively modest as a protein source and is best enjoyed alongside a protein-rich salad or dip to make a more balanced meal.
Vegetarian · Processed · ~1.20€/100g
Kinome Health Grade
B+
Healthy
-
Nutrition
Macronutrients per selected portion. Averaged from verified sources.
Nutrition quality
Scored against dietary guidelines. Tap rows for a deeper breakdown.
Composite score - weighted by current nutrition science
B+ · 7.2 / 10
Healthy alternatives
Ingredients that rank higher on the overall quality profile and might substitute well in some recipes.
Frequently asked
Q.01Is Whole-Wheat Vegetable Turnover healthy?
Yes, Whole-Wheat Vegetable Turnover is considered healthy with a Health Grade of B+. It has a strong fat quality profile.
Q.03What NOVA processing level is Whole-Wheat Vegetable Turnover?
Whole-Wheat Vegetable Turnover is NOVA 3 - Processed.
Q.02What are the macros in Whole-Wheat Vegetable Turnover?
100g of Whole-Wheat Vegetable Turnover contains 230 kcal, 7g protein, 30g carbohydrates, 9g fat, and 4g fiber.
Q.04Is Whole-Wheat Vegetable Turnover vegetarian?
Yes, Whole-Wheat Vegetable Turnover is vegetarian but not vegan.
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