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Plant-based, fiber-containing snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Çiğ Köfte with Crispy Onions has 195 calories. It contains 34.8 g of carbs, 4.2 g of protein, 5.1 g of fat and 5.8 g of fiber. Its 0.7 mg of Manganese covers 30% of the Daily Value. Its glycemic index is 48 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
195
KCAL / 100G
Carbs
34.8g
· 13% DV
Protein
4.2g
· 8% DV
Fat
5.1g
· 7% DV
Fiber
5.8g
· 21% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 8% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 195 kcal | |
| Total fat | 5.1 g | 7% |
| Saturated fat | 0.65 g | 3% |
| Trans fat | 0.02 g | |
| Sodium | 760 mg | 33% |
| Total carbohydrate | 34.8 g | 13% |
| Fiber | 5.8 g | 21% |
| Protein | 4.2 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) | 100 g | 195 kcal |
| 1 piece (mini) | 20 g | 39 kcal |
| 3 piece (small) | 60 g | 117 kcal |
| 100 g | 100 g | 195 kcal |
| 5 piece (medium) | 100 g | 195 kcal |
| 1 serving (large) | 150 g | 293 kcal |
| 8 piece (large) | 160 g | 312 kcal |
| 10 piece (extra large) | 200 g | 390 kcal |
| 1 pack (large) | 200 g | 390 kcal |
Calculated from 195 calories per 100 g.
Çiğ Köfte with Crispy Onions is typically made with fine bulgur, pepper paste, isot or other spices, and crispy onions. Recipes vary, especially for prepared products, so the exact seasoning and onion preparation can differ.
No, the commonly sold Turkish version is meat-free; “çiğ” refers to the uncooked, kneaded bulgur mixture, not raw meat. Check the product’s ingredient information if you are unsure which version a restaurant or seller serves.
Eat Çiğ Köfte with Crispy Onions wrapped in lettuce or flatbread, often with lemon and pomegranate molasses. Add the crispy onions just before eating when possible, so they keep their crunch instead of absorbing moisture.
It can be spicy because çiğ köfte is commonly seasoned with isot, chili, and other spices. Heat varies by recipe and seller; ask for a milder portion if you are sensitive to chili.
The crispy onions add a toasted onion flavor and a crunchy topping to the usual soft, spiced bulgur mixture. The core çiğ köfte ingredients and serving style are otherwise often similar.
It is commonly served with lettuce leaves, lemon, herbs, and flatbread, with pomegranate molasses available as a tangy addition. The lettuce can be used to wrap the mixture, while flatbread makes it easy to serve as a dürüm.
Yes. Knead fine bulgur with pepper paste, isot, spices, and enough water to soften it, then shape the mixture and add crispy onions. Adding the onions at the end helps keep them from turning soft.
Serve it with lettuce, lemon, parsley, and flatbread; ayran is also a popular pairing that can complement the spicy flavors. Keep wet garnishes separate until serving to preserve the onions’ crisp texture.
Refrigerate leftovers promptly in a sealed container and eat them soon. The bulgur mixture may soften as it sits, and crispy onions lose their crunch in contact with moisture, so store the topping separately when possible.
Both are common: shape or portion it for eating with lettuce, or wrap it in flatbread as a dürüm. Keep the filling moderate and add lemon or sauce sparingly so the wrap stays intact and the onions remain crisp.
Vitamins
B1
0.16mg · 13% DV
B6
0.22mg · 13% DV
B3
1.45mg · 9% DV
Vitamin E
1.3mg · 9% DV
Minerals
Sodium
760mg · 33% DV
Manganese
0.68mg · 30% DV
Copper
0.2mg · 22% DV
Phosphorus
112mg · 16% DV
Potassium ⭐
330mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 195 calories in 100 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.
Çiğ köfte with crispy onions is a meat-free Turkish version of çiğ köfte, made by kneading fine bulgur with pepper or tomato paste and spices, then topping it with crunchy onions. The dish is associated with southeastern Turkey, though meat-free versions are now common across the country. Its bold, savoury seasoning and soft, compact texture contrast with the crisp onion topping.
It is often wrapped in lettuce leaves with a squeeze of lemon, or rolled in flatbread as a dürüm. The bulgur makes it a plant-based snack with carbohydrates and fibre. For a lighter serving, pair it with lettuce and lemon and go easy on the flatbread.
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
✓ 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
0.65g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.55g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.