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Baked, low-fat kadinbudu kofte; source of protein and fiber, traditional Turkish dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
10.5g
· 32%
Protein
13.2g
· 40%
Fat
4.2g
· 28%
Fiber
1.7g
Vitamins
B12
0.7µg · 29% DV
B3
2.1mg · 13% DV
B5
0.6mg · 12% DV
B6
0.19mg · 11% DV
Minerals
Zinc
2mg · 18% DV
Phosphorus
125mg · 18% DV
Sodium
320mg · 14% DV
Selenium
7.5µg · 14% 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
1.2g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
Baked low-fat kadinbudu kofte provides 145 calories per 100 g. It also contains 13.2 g of protein, 10.5 g of carbohydrates, and 4.2 g of fat per 100 g.
Yes, baked low-fat kadinbudu kofte is compatible with Mediterranean, omnivore, and flexitarian eating patterns. It contains eggs and gluten, so it is not suitable for people avoiding these allergens.
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Nutrition data compiled from USDA FoodData Central and scientific sources.