Phyllo
Breads & baking
- 299kcal
- 7.1 gprotein
- 1.9 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 7.1 g
- Fat 6 g
- Carbohydrate 52.6 g
- Water and other 34.3 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium483 mg · 21% · #34 of 258
- Potassium74 mg · 2% · #219 of 256
- Calcium11 mg · <1% · #197 of 258
- Iron3.2 mg · 18% · #62 of 259
- Magnesium15 mg · 4% · #167 of 256
- Zinc0.49 mg · 4% · #133 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate88 µg · 22% · #42 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1960sGreek immigrants began popularizing handmade filo in parts of the United States.United States of America
- 1971A practical filo machine helped make frozen commercial dough available in American supermarkets.United States of America
Used in GlobeCooks dishes from: Asia (2)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More breads & baking
Nutrients: USDA FoodData Central (food 172791), public domain. Identity: Wikidata Q1866347. Compiled by GlobeCooks.