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Belen pan with lamb Calories
Regional pan-baked lamb dish with peppers and tomatoes
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Belen pan with lamb (250 g) has 440 calories. That works out to 176 calories per 100 g. It contains 11.5 g of carbs, 32 g of protein, 29.3 g of fat and 2.8 g of fiber. Its 4.3 µg of B12 covers 177% of the Daily Value. Its glycemic index is 18 (low), so it raises blood sugar slowly.
Belen pan with lamb Nutrition Facts
Selected: 1 serving (medium) · 250 g
440
KCAL / 250G
Carbs
11.5g
· 4% DV
Protein
32g
· 64% DV
Fat
29.3g
· 38% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 29% · Fat 60%
Belen pan with lamb nutrition facts table · 1 serving (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 440 kcal | |
| Total fat | 29.3 g | 38% |
| Saturated fat | 10.5 g | 53% |
| Trans fat | 0.3 g | |
| Sodium | 638 mg | 28% |
| Total carbohydrate | 11.5 g | 4% |
| Fiber | 2.8 g | 10% |
| Protein | 32 g | 64% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Belen pan with lamb?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 440 kcal |
| 1 tablespoon (mini) | 20 g | 35 kcal |
| 100 g | 100 g | 176 kcal |
| 0.25 piece (quarter) | 100 g | 176 kcal |
| 1 serving (small) | 180 g | 317 kcal |
| ½ piece (half) | 200 g | 352 kcal |
| 1 cup (medium) | 220 g | 387 kcal |
| 1 serving (large) | 350 g | 616 kcal |
| 1 piece (whole) | 400 g | 704 kcal |
Calculated from 176 calories per 100 g.
Frequently Asked Questions About Belen pan with lamb
What is Belen pan with lamb?
Belen pan with lamb is a regional dish associated with Belen in Hatay, Türkiye, made by baking lamb with vegetables such as tomatoes and peppers. The meat cooks alongside the vegetables, so their juices mingle and form a savory pan sauce.
Where does Belen pan with lamb come from?
Belen pan with lamb comes from Belen, a district in Türkiye’s Hatay province. Its name refers to this regional connection, and the dish is known for baking lamb and vegetables together rather than serving them as separate components.
How do you make Belen pan with lamb?
Belen pan with lamb is made by placing chopped lamb and vegetables, commonly tomatoes and peppers, in a baking pan and cooking them in the oven. Keep the pieces fairly even in size and cook until the lamb is tender and the vegetables have released their juices.
What cut of lamb is best for Belen pan with lamb?
Lamb shoulder or leg cut into even chunks works well for Belen pan with lamb. Shoulder has more fat and can make a richer, tender result, while leg is leaner; ask your butcher for pieces suitable for slow oven cooking.
Does Belen pan with lamb contain onions?
Belen pan with lamb can include onions, although recipes vary and they are not essential in every version. If you use them, cut them into wedges and bake them with the lamb, tomatoes, and peppers so they soften and add sweetness to the pan juices.
How is Belen pan with lamb different from Turkish lamb stew?
Belen pan with lamb is typically baked in a pan with vegetables, while Turkish lamb stews are usually cooked on the stovetop with more liquid. Baking gives Belen pan a concentrated, roasted flavor and lets the lamb cook in the vegetables’ juices.
Why is the lamb in Belen pan with lamb tough?
The lamb in Belen pan with lamb may be tough if it has not cooked long enough to soften or if the pieces are too large. Cut the meat evenly, keep the pan from drying out, and continue cooking until a fork passes through it easily.
Which vegetables go into Belen pan with lamb?
Tomatoes and peppers are the characteristic vegetables in Belen pan with lamb, and garlic is often added for extra flavor. Recipes may also include onion, but the tomatoes and peppers create the dish’s familiar vegetable base and help keep the lamb moist.
What do you serve with Belen pan with lamb?
Belen pan with lamb is commonly served with rice, bulgur, or bread to accompany its savory juices. A fresh salad or plain yogurt makes a good contrast to the rich lamb, especially when the pan includes plenty of pepper and tomato.
Can you reheat Belen pan with lamb?
Yes, Belen pan with lamb reheats well when stored promptly in a covered container in the refrigerator. Warm it gently in the oven or on the stovetop, adding a little water if the pan looks dry so the lamb stays moist.
Belen pan with lamb Vitamins & Minerals
Vitamins
B12
4.25µg · 177% DV
B3
9.75mg · 61% DV
Vitamin C
35.5mg · 39% DV
B6
0.55mg · 32% DV
Minerals
Zinc
6.5mg · 59% DV
Selenium
32µg · 58% DV
Phosphorus
365mg · 52% DV
Copper
0.25mg · 28% DV
Sodium
638mg · 28% DV
Potassium ⭐
695mg · 20% DV
Belen pan with lamb Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Belen pan with lamb
To burn the 440 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Belen pan with lamb?
Belen pan with lamb is a regional dish associated with Belen in Hatay, southern Turkey. Lamb is cooked with peppers and tomatoes in a pan or oven until tender, allowing the meat to take on the vegetables’ savoury, gently sweet flavour. It is usually served hot as a main course.
The lamb brings a rich, distinctive taste, while the peppers and tomatoes keep the dish bright and juicy. In its home region, it sits naturally alongside bread or rice; a crisp salad is an easy pairing elsewhere, too. It provides protein and makes a satisfying meal. For a lighter plate, serve a moderate portion with extra salad rather than adding more bread or rice.
How Nutritious Is Belen pan with lamb?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Belen pan with lamb 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 Belen pan with lamb Contain Allergens?
No known major allergens
Which Diets Is Belen pan with lamb Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Belen pan with lamb Fat Profile
SATURATED
10.5g
MONOUNSATURATED
12.5g
POLYUNSATURATED
2g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.