Frozen Filo Nutrition Facts: Calories, Macros & Health Benefits

Summary: Frozen Filo contains 290 calories, 8.5g protein, 28g carbs, and 16g fat per 3 pieces (90g). It is a source of saturated fat, cholesterol, sodium.

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Frozen Filo - nutrition facts and calorie information

Nutrition Facts — 3 pieces (90g)

28.0g
Carbs
8.5g
Protein
16.0g
Fat
NutrientAmount% Daily Value
Calories290 kcal14%
Protein8.5g17%
Carbohydrates28.0g10%
Total Fat16.0g21%
Fiber2.0g7%
Sugar2.5g--
Saturated Fat6.5g32%
Cholesterol35.0mg12%
Sodium480.0mg21%
Potassium3.0mg0%
Calcium35.0mg3%
Iron220.0mg1222%
Magnesium1.1mg0%
Zinc130.0mg1182%
Vitamin C0.15mg0%
Vitamin A0.12mcg0%
Vitamin B61.5mg88%
Vitamin B120.10mcg4%
Folate35.0mcg9%
Vitamin E1.5mg10%
Vitamin K0.40mcg0%
Phosphorus160.0mg13%

Is Frozen Filo Good for You?

Frozen Filo provides 290 calories per 3 pieces (90g) with 8.5g protein, 28g carbohydrates, and 16g fat. It is a source of saturated fat (32% dv), cholesterol (12% dv), sodium (21% dv).

Crispy phyllo pastries filled with spinach and feta cheese, a classic Greek-style appetizer sold frozen.

Key Health Benefits of Frozen Filo

How to Track Frozen Filo Nutrition with Gram

Use Gram to log frozen filo and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in frozen filo?

Frozen Filo contains 290 calories per 3 pieces (90g).

How much protein is in frozen filo?

Frozen Filo provides 8.5g of protein per 3 pieces (90g).

How many carbs are in frozen filo?

Frozen Filo has 28g of carbohydrates per 3 pieces (90g).

Is frozen filo good for tracking nutrition?

Yes. Frozen Filo can be logged by calories, macros, and micronutrients in the Gram app.

How should I use frozen filo in a meal plan?

Use Frozen Filo as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track frozen filo and thousands of other foods with the Gram app.

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