Barfi or burfi, Indian dessert

Nutritional values in 1.6 oz. (45 grams)

Amount Unit

0g / 0oz 454g / 1lb

Barfi or burfi - nutritional values, calories

Energy	Protein	Carbs	Fats
127cal	2.44g	18.79g	5.01g

NUTRITIONAL SUMMARY

FOR

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Energy

282 cal

Protein

2.444 g

Carbs

18.792 g

- Sugar

17.037 g

- Added sugar

16.088 g

- Fiber

0.18 g

Fat

5.013 g

- Saturated fats

2.709 g

- Monounsaturated fats

1.622 g

- Polyunsaturated fats

0.402 g

- Cholesterol

16.487 mg

Water

30.249 ml

Caffeine

0 mg

Salt

0.072 g

Ash

0.374 g

Nutrient Density / 100 cal

Glycemic index

65

Glycemic load

27

Amount Per Serving
Calories
% Daily Value*
Total Fat
	Saturated Fat
	Trans Fat
Cholesterol
Sodium
Total Carbohydrate
	Dietary Fiber
	Total Sugars
	Includes
Protein

Calcium
Iron
Potassium
Vitamin D

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: WHOLE ALMONDS (10G), HALF AND HALF CREAM (240G), DRY ROASTED PISTACHIO NUTS UNSALTED (10G), GRANULATED SUGAR (200G), RICOTTA CHEESE FROM WHOLE MILK (246G).

VITAMINS

IN

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Vitamin C

0.198 mg

Thiamin (B1)

0.016 mg

Riboflavin (B2)

0.083 mg

Niacin (B3)

0.075 mg

Pantothenic acid (B5)

0.204 mg

Vitamin B6

0.026 mg

Folate DFE

2.139 DFE

Folic acid

0 µg

Cholin

5.833 mg

Vitamin B12

0.071 µg

Vitamin A

42.664 RAE

Retinol

41.576 µg

α-caroten

0 µg

β-caroten

12.089 µg

β-cryptoxanthine

0 µg

Lycopene

0 µg

Lutein

9.358 µg

Vitamin E

0.294 mg

Vitamin D

0.04 µg

Vitamin K

0.576 µg

MINERALS

IN

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Calcium

64.737 mg

Iron

0.106 mg

Magnesium

7.155 mg

Phosphorus

56.571 mg

Potassium

56.307 mg

Sodium

29.329 mg

Zinc

0.226 mg

Copper

0.025 mg

Manganese

0.032 mg

Selenium

1.999 µg

AMINO ACIDS & PROTEIN QUALITY

IN

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Alanine

0.098 g

Isoleucine

0.114 g

Leucine

0.225 g

Methionine

0.051 g

Valine

0.116 g

Phenylalanine

0.098 g

Tryptophan

0.04 g

Tyrosine

0.084 g

Cysteine

0.041 g

Serine

0.108 g

Threonine

0.113 g

Aspartic acid

0.222 g

Glutamic acid

0.457 g

Arginine

0.092 g

Histidine

0.056 g

Lysine

0.166 g

Glycine

0.06 g

Proline

0.188 g

Source of data: Native 2000KCAL database

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Manufacturer-Provided Information

Occasionally, nutritional information on a product's label may be incomplete. In these cases, I directly contact the manufacturer for missing details. For example, I have reached out to manufacturers of protein supplements to obtain the amino acid profile when it wasn’t available on the packaging.

Product Labels

Nutritional data is often derived directly from the product's label as provided by the manufacturer. However, this data can be simplified or rounded, which may lead to inaccuracies. When necessary, I review and correct this data based on more reliable sources. For instance, some mustard brands list "zero calories" due to small serving sizes, even though this is not always accurate.

National Food Databases

Many online nutrition services rely on national food databases for their data. At 2000KCAL, I source data from the following reliable databases:

USDA (USA): fdc.nal.usda.gov
FRIDA (Denmark): frida.fooddata.dk
NUTRIDATABAZE.CZ (Czech Republic): nutridatabaze.cz
MATVARETABELLEN.NO (Norway): matvaretabellen.no
NAEHRWERTDATEN.CH (Switzerland): naehrwertdaten.ch
SOKNARINGSINNEHALL.LIVSMEDELSVERKET.SE (Sweden): soknaringsinnehall.livsmedelsverket.se
CIQUAL (France): ciqual.anses.fr
BEDCA (Spain): bedca.net
NUTTAB (Australia): foodstandards.gov.au

While these databases are invaluable, the USDA is particularly noteworthy for its comprehensive and detailed data.

Glycemic Index

Glycemic index data is primarily sourced from the University of Sydney and peer-reviewed journal studies. In some cases, the values are averaged or median values are used, resulting in slight deviations from individual figures as published by the referenced sources.

Protein Quality

Where amino acid profiles are available, the quality of protein is assessed using reference patterns provided by the Report of a joint FAO/WHO/UNU Expert Consultation (1985: Geneva) and the Joint FAO/WHO/UNU Expert Consultation on Protein and Amino Acid Requirements in Human Nutrition (‎2002 : Geneva, Switzerland)‎, Food and Agriculture Organization of the United Nations, World Health Organization & United Nations University. (‎2007)‎. Protein and amino acid requirements in human nutrition : report of a joint FAO/WHO/UNU expert consultation. World Health Organization.

Daily Values

Daily Values (DVs) are established by the FDA. I follow their recommendations for determining appropriate nutrient amounts.

Dietary Reference Values (DRVs) & Nutrient Reference Values (NRVs)

These are guided by European Food Safety Authority (EFSA), which provides essential nutrient intake levels to maintain overall health in the European Union. Please see the Summary of Dietary Reference Values