Other · Nutrition facts

Traditional Halva

463 kcal per 100 g, with 13 g protein, 51 g carbs and 23 g fat. Full micronutrients and serving info below.

Serving: 1 slice (100 g)
Good proteinCalorie dense
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Traditional HalvaNutri-Score CCompare
Amount

Showing values for 100 g

463 kcal
Calories
23% of a 2000 kcal day
13 g
Protein
11% of calories
51 g
Carbs
44% of calories
23 g
Fat
45% of calories
Macro split
Protein 11%Carbs 44%Fat 45%

Nutrition facts

per 100 g
Fiber3.5g12% DV
Sugar43g
Saturated fat3.5g18% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium130mg6% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 6253805200067 · Data last verified:

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Common questions

How many calories are in Traditional Halva?

Traditional Halva by Karwan Co. Nablus-Palestine has 463 kcal per 100 g. One serving (100 g) is about 463 kcal.

How much protein is in Traditional Halva?

Traditional Halva contains 13 g of protein per 100 g — about 13 g per 100 g serving.

Is Traditional Halva a good source of protein?

Yes — 13 g of protein per 100 g, supplying 11% of its calories. That makes it a good protein source.

Is Traditional Halva high in sugar?

Yes — 43 g of sugar per 100 g, roughly 11 teaspoons. Sugar makes up 84% of its carbohydrates.

Is Traditional Halva a good source of fiber?

It provides 3.5 g of fiber per 100 g — 12% of the daily value.

Why does Traditional Halva have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (463 kcal), sugar (43 g), saturated fat (3.5 g); points in favor come from fiber (3.5 g), protein (13 g). Overall that places it in band C.

How much Traditional Halva is 100 calories?

About 22 g of Traditional Halva equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Traditional Halva high in calories?

Yes — 463 kcal per 100 g makes it calorie-dense; a 50 g portion is already about 232 kcal.

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