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Mixed beef and lamb döner is rich in protein and iron.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
1.5g
· 3%
Protein
18.5g
· 34%
Fat
15.5g
· 63%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
B3
4.5mg · 28% DV
B2
0.22mg · 17% DV
B5
0.7mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
170mg · 24% DV
Selenium
9µg · 16% DV
Sodium
340mg · 15% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.2g
MONOUNSATURATED
6.8g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 1.8:1
Below the ideal 4:1 — a good omega balance.
Reheat it briefly in a skillet over medium heat with a splash of water or its own rendered fat. Prolonged high heat makes the meat lose moisture and become tough.
Salad greens, tomatoes, onions, yogurt-based sauce, and roasted vegetables pair well with its rich flavor. Add flatbread, rice, or another starch if you want a more substantial meal.
Its protein can contribute to muscle repair after exercise. For a more complete recovery meal, pair it with vegetables and, depending on training intensity, a carbohydrate source.
Rich, fatty meats may worsen fullness, indigestion, or reflux in some people when eaten late. A smaller serving and allowing time before lying down can help.
Cooked döner should generally be eaten within 3 to 4 days when cooled promptly and stored in a sealed container in the refrigerator. Do not keep it if it has sat at room temperature for more than two hours.
Yes. Freeze it in meal-sized portions in an airtight container or freezer bag, then thaw it in the refrigerator. Avoid refreezing döner after it has been thawed.
Beef-lamb döner usually has a deeper red-meat flavor and a richer, fattier mouthfeel. Chicken döner may feel lighter, but the actual difference depends heavily on the recipe and added fats.
Ayran complements the savory, spiced flavor of döner and can make the meal feel more refreshing. Both foods can be salty, so people limiting sodium should consider the overall meal.
No. Döner can contain added salt, fats, spice blends, or binders, especially when commercially prepared or packaged. Check the ingredient list rather than assuming all döner is made only from meat.
People managing high blood pressure, cardiovascular disease, or elevated cholesterol may want to limit versions that are high in salt or fat. Those with gout or high uric acid may also need to moderate red-meat portions based on medical advice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.