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High-protein traditional meatballs cooked with less added oil in an air fryer
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
235
KCAL / 100G
Carbs
4.2g
· 7%
Protein
24.5g
· 42%
Fat
13.2g
· 51%
Fiber
0.3g
Vitamins
B12
2.25µg · 94% DV
B3
5.1mg · 32% DV
B6
0.31mg · 18% DV
B2
0.19mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
21µg · 38% DV
Phosphorus
195mg · 28% DV
Sodium
480mg · 21% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.1g
MONOUNSATURATED
5.8g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
Air Fryer Akçaabat Meatballs provide 235 calories per 100g. The calorie total increases as the portion gets larger.
Yes, it contains 24.5g of protein per 100g. That makes it a relatively protein-rich meat option.
Yes, it has 4.2g of carbohydrates per 100g. The carb content is fairly low.
There are 13.2g of fat per 100g. So it is not a lean, fat-free meat product.
Yes, but only a small amount. It contains 0.3g of fiber per 100g.
Its glycemic index is listed as 20. That indicates a low glycemic impact.
It is compatible with omnivore, Mediterranean, and flexitarian eating patterns. Whether it fits your diet also depends on your portion size and total daily intake.
It provides 24.5g protein, 235 calories, and 13.2g fat per 100g. It is also classified as processed, so it is best considered within the context of your overall eating pattern.
Its 24.5g protein per 100g may help with satiety. However, it contains only 0.3g of fiber.
Yes, it contains gluten. It is not suitable for people with gluten sensitivity or celiac disease.
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Nutrition data compiled from USDA FoodData Central and scientific sources.