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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Boiled potato stuffed kibbeh has 155 calories. It contains 27.5 g of carbs, 4.1 g of protein, 2.7 g of fat and 2.8 g of fiber. Its 0.1 mg of Copper covers 14% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
155
KCAL / 100G
Carbs
27.5g
· 10% DV
Protein
4.1g
· 8% DV
Fat
2.7g
· 3% 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 73% · Protein 11% · Fat 16%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 155 kcal | |
| Total fat | 2.7 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 210 mg | 9% |
| Total carbohydrate | 27.5 g | 10% |
| Fiber | 2.8 g | 10% |
| Protein | 4.1 g | 8% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 186 kcal |
| 1 piece (small) | 50 g | 78 kcal |
| 1 piece (thick) | 70 g | 109 kcal |
| 100 g | 100 g | 155 kcal |
| 2 piece (medium) | 100 g | 155 kcal |
| 3 piece (large) | 150 g | 233 kcal |
| 4 piece (large) | 200 g | 310 kcal |
Calculated from 155 calories per 100 g.
Boiled potato stuffed kibbeh is a filled kibbeh whose outer dough commonly includes mashed potato and fine bulgur, then cooks in boiling water rather than being fried. Recipes vary, and the filling may contain meat or be vegetarian.
Boiled potato stuffed kibbeh is made by kneading cooked, mashed potato with fine bulgur into a pliable outer dough, shaping it around a filling, and boiling the sealed pieces. The filling and exact dough ingredients vary by recipe.
Boiled potato stuffed kibbeh usually falls apart when the dough is not cohesive, the seams have cracks, or the water is boiling too vigorously. Knead until smooth and pliable, seal each piece carefully, and simmer the kibbeh gently in batches.
Boiled potato stuffed kibbeh is often filled with seasoned ground meat and cooked onion, but fillings differ across recipes. Let a cooked filling cool before shaping; lentils or walnuts can be used for meat-free versions.
Boiled potato stuffed kibbeh is generally cooked until the pieces rise to the surface, though the timing varies with their size and dough thickness. Keep the water at a gentle boil so the kibbeh is less likely to split.
Yes, boiled potato stuffed kibbeh can be frozen before cooking. Freeze the shaped pieces separately on a tray, then transfer them to a sealed container; cook them from frozen in gently boiling water rather than thawing them first.
Boiled potato stuffed kibbeh commonly has mashed potato in its outer dough and is boiled, giving it a softer texture than many bulgur-only kibbeh. Regular kibbeh also includes fried varieties, and its ingredients depend on the regional recipe.
Yes, boiled potato stuffed kibbeh can be fried, but a dough designed for boiling may be too soft to hold together in hot oil. Use a firm, well-sealed version intended for frying to reduce the risk of splitting.
Boiled potato stuffed kibbeh is often served with lemon and a fresh salad; yogurt or a yogurt-based sauce also pairs well. Since it is a filled, substantial dish, these lighter sides complement it without overwhelming its flavor.
Boiled potato stuffed kibbeh can be vegetarian, but the name alone does not specify the filling. Many recipes use ground meat, while meat-free versions may contain lentils, walnuts, or a seasoned vegetable filling.
Vitamins
B6
0.16mg · 9% DV
Vitamin C
7mg · 8% DV
B3
1.1mg · 7% DV
B1
0.08mg · 7% DV
Minerals
Copper
0.13mg · 14% DV
Sodium
210mg · 9% DV
Selenium
5µg · 9% DV
Phosphorus
55mg · 8% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 155 calories in 100 g:
🚶
Walking (5 km/h)
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Running (8 km/h)
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Cycling
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Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled potato stuffed kibbeh is a Turkish take on içli köfte, the stuffed bulgur shells associated especially with southeastern Turkey. In this version, potato is worked into the outer mixture, often with fine bulgur, which is shaped around a seasoned filling—commonly minced meat and onion—then simmered rather than fried.
The shell is tender and substantial, with a savoury centre; it is often served with lemon and herbs, either as part of a meal or among shared dishes. It is mainly a carbohydrate-rich dish, with relatively little fat and a modest amount of protein. Pair it with a fresh salad or greens for balance, and skip a buttery topping if you want to keep the plate lighter.
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.
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.
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
✓ 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
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 3.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.