Diets Premium
771 views
Download
Greyerzer, full-fat
1 / 1

Greyerzer, full-fat

g Whole Grain Full Fat
394 KCAL KCAL / 100g
26.4g Protein
32g Fat
0.1g Carbohydrates
Whole Grain Full Fat

Greyerzer, full-fat

Nutri-Score: D (15)

394 KCAL / 100g
26.4g Protein
32g Fat
0.1g Carbohydrates

Nutrients

Nutrients
Name / 100g
Ash 3.5 g
Calcium 900 mg
Calories 380 kcal
Carbohydrate 0.1 g
Carotene Beta 119 mg
Chloride 1000 mg
Chlorine 900 mg
Cholesterol 96 mg
Complete Protein 26.4 g
Copper 0.05 mg
Fat 32 g
Fatty monounsaturated 7.5 g
Fatty polyunsaturated 1.5 g
Fatty saturated 19.2 g
Fatty trans 1.2 g
Fiber 1 g
Iodine 11 µg
Iron 0.4 mg
Lactose 0.1 g
Magnesium 35 mg
Manganese 0.01 mg
Natron 590 g
Omega 3 0.5 g
Omega 6 1.2 g
Phosphorus 600 mg
Potassium 100 mg
Protein 26.4 g
Protein Animal 26.4 g
Protein Plant 1 g
Retinol 290 µg
Salt 1.5 g
Selenium 15 µg
Sodium 600 mg
Sugar 0.1 g
Total Carbohydrates 0.1 g
Total Fat 32 g
Vitamin A 300 µg
Vitamin ARE 310 µg
Vitamin B1 (Thiamin) 0.02 mg
Vitamin B12 (Cobalamin) 1.45 µg
Vitamin B2 (Riboflavin) 0.37 mg
Vitamin B3 (Niacin) 0.2 mg
Vitamin B5 (Pantothenic acid) 0.47 mg
Vitamin B6 (Pyridoxine) 0.13 mg
Vitamin B9 (Folate) 10 µg
Vitamin D 0.7 µg
Vitamin E 0.7 mg
Vitamin K 90 µg
Water 36 g
Zinc 4.2 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Whole grain flours in practice: wheat, rye, spelt, and rice – a comparative analysis of characteristics, culinary uses, and nutritional benefits

Selecting the most suitable whole grain flour often raises questions: what distinctive properties define each variety, how can they be best utilized in culinary applications, and which groups of individuals may benefit most from their nutritional and sensory qualities? These considerations are increasingly relevant to health-conscious consumers who are gradually shifting away from refined grain products in favor of their unprocessed, nutrient-dense whole grain counterparts. Let us therefore examine what sets whole grain flours apart and why they are gaining traction in contemporary dietary patterns.

View Details

Food products that promote prolonged satiety and aid in appetite regulation

Subtle distinctions that may initially appear negligible—such as opting for white bread versus whole-grain alternatives—can profoundly influence the rate at which the body signals the need for subsequent nourishment. The indication of an empty stomach acts as a biological alarm, promptly triggering compensatory mechanisms to avert an energy deficit. It is therefore worthwhile to examine the primary food categories whose inherent properties facilitate sustained satiety and the stabilization of blood glucose levels.

View Details

The protective role of phenolic compounds in cardiovascular disease prevention: scientific evidence from the BACCHUS project

Research conducted under the BACCHUS scientific initiative has provided compelling evidence that regular consumption of polyphenol-rich foods—such as fruits, vegetables, nuts, and whole grains—is associated with a reduced risk of severe cardiovascular disorders. Epidemiological analyses revealed that individuals adhering to diets abundant in these bioactive compounds exhibit statistically significant lower incidence rates of arterial atherosclerosis, hypertension, and coronary events compared to control groups with polyphenol-deficient dietary patterns. The underlying mechanisms include, but are not limited to, the inhibition of oxidative processes, modulation of lipid profiles, and enhancement of vascular endothelial function.

View Details

*Triticum durum* whole-grain pasta: Nutritional composition and glycemic response analysis

This culinary product is derived from high-protein flour milled from *Triticum durum* hard wheat, exhibiting a markedly superior protein profile compared to conventional pasta made from soft common wheat (*Triticum aestivum*). Its robust gluten network contributes to an al dente texture post-cooking. Due to its reduced glycemic index (GI < 55), it mitigates postprandial blood glucose spikes—a critical consideration for individuals with insulin resistance or type 2 diabetes mellitus. A 100-gram serving of cooked *durum* pasta provides approximately 323 kilocalories, including 12 grams of complete plant-based protein (roughly 24% of the Reference Daily Intake for adults). By contrast, traditional egg pasta made from all-purpose wheat flour (type 550) typically delivers 350–370 kcal per 100 grams with lower protein content (approximately 10–11 grams).

View Details

Wholemeal pasta containing no more than 30% fat by total product weight

A wide array of whole grain pasta varieties exists on the market, with the primary distinguishing factor being the type of cereal flour utilized in their manufacture. Commonly encountered options include whole wheat flour, whole spelt flour, and whole rye flour. To ensure an informed purchase that aligns with individual dietary requirements, it is advisable to thoroughly examine the labeling information provided on the product packaging prior to selecting a specific item.

View Details

Wholemeal pasta crafted from type 720 rye flour – a nutrient-dense, unrefined grain product

The concentration of bioactive compounds found in whole grain pasta derived from rye flour is intrinsically linked to both the specific grain cultivar and its milling classification, commonly referred to as the "flour type." This metric quantifies the percentage of mineral residues—termed ash—per 100 kilograms of the final milled product. It is critical to note that a greater proportion of bran and germ fractions within the flour not only elevates its typological classification but also corresponds to a heightened presence of constituents with well-documented benefits for human health, including dietary fiber, B-complex vitamins, trace minerals, and antioxidant phytochemicals.

View Details

The role of folic acid in the diets of children and adult men: why supplementation matters beyond pregnancy

Current scientific analyses confirm that folic acid deficiency affects broad population groups regardless of gender or age. Experts emphasize the necessity of regularly replenishing this B vitamin—whether through a balanced diet rich in leafy greens, legumes, and whole-grain products or via carefully selected supplements that ensure optimal daily intake.

View Details

Phytic acid: unpredictable properties and dietary sources of occurrence

While whole-grain products are widely recognized as valuable sources of nutrients, they also contain a compound with a controversial reputation—phytic acid, classified as an antinutrient with complex effects on the bioavailability of trace minerals.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code