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Low GI

Ali Nazik Kebab Calories

Roasted eggplant, yogurt, minced meat kebab

CALORIES

140kcal

GI

35low

POTASSIUM

320mg

FIBER

2.1g

Ali Nazik Kebab Nutrition Facts

Selected: 100 g

140

KCAL / 100G

Carbs

7.2g

· 21%

Protein

8.5g

· 25%

Fat

8.3g

· 54%

Fiber

2.1g

Ali Nazik Kebab Vitamins & Minerals

Vitamins

B12

0.37µg · 15% DV

B3

1.9mg · 12% DV

B5

0.55mg · 11% DV

B6

0.19mg · 11% DV

Minerals

Phosphorus

98mg · 14% DV

Selenium

6.2µg · 11% DV

Zinc

1mg · 9% DV

Sodium

210mg · 9% DV

Ali Nazik Kebab Glycemic Index

GLYCEMIC INDEX

35
Low
0 Low5570100

GLYCEMIC LOAD

3
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Ali Nazik Kebab Processed?

NOVA 2

Minimally 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.

Does Ali Nazik Kebab Contain Allergens?

Contains these allergens:

Gluten free
Dairy yes
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Ali Nazik Kebab Good For?

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

Ali Nazik Kebab Fat Profile

SATURATED

3.1g

MONOUNSATURATED

3.2g

POLYUNSATURATED

0.24g

⚖️

Omega 6:3 ratio 3:1

Below the ideal 4:1 — a good omega balance.

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Ali Nazik Kebab — Frequently Asked Questions

How many calories and how much protein are in Ali Nazik Kebab?

Ali Nazik Kebab provides 140 calories and 8.5g of protein per 100g. Per 100g, it also contains 8.3g fat and 7.2g carbohydrates.

Is Ali Nazik Kebab low glycemic and what diets is it suitable for?

Ali Nazik Kebab has a glycemic index of 35, which indicates a low GI food. It is compatible with omnivore, Mediterranean, and flexitarian diets, and it contains dairy as an allergen.

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Nutrition data compiled from USDA FoodData Central and scientific sources.