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Traditional Gaziantep-style dry meatball made with bulgur and ground meat, typically simmered rather than fried
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
212
KCAL / 100G
Carbs
18.6g
· 36%
Protein
12.4g
· 24%
Fat
9.4g
· 40%
Fiber
2.7g
Vitamins
B12
0.9µg · 38% DV
B3
3.4mg · 21% DV
B6
0.24mg · 14% DV
Biotin
3µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
14µg · 25% DV
Phosphorus
156mg · 22% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major 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
3.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 15.6:1
Above the ideal 4:1 (15.6:1).
Antep dry meatball provides 212 calories per 100 g. The same amount contains 12.4 g of protein, 18.6 g of carbohydrates, and 9.4 g of fat.
Yes, Antep dry meatball is listed as compatible with the Mediterranean diet, as well as an omnivorous diet. It is minimally processed and provides 12.4 g of protein per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.