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Doner kebab wrap Calories

Doner meat wrapped in yufka flatbread; protein-rich and energy-dense

CALORIES

238kcal

GI

52medium

POTASSIUM

210mg

FIBER

1.8g

Doner kebab wrap Nutrition Facts

Selected: 100 g

238

KCAL / 100G

Carbs

20.4g

· 34%

Protein

11.8g

· 20%

Fat

12.1g

· 46%

Fiber

1.8g

Doner kebab wrap Vitamins & Minerals

Vitamins

B12

1.1µg · 46% DV

B3

3.4mg · 21% DV

Biotin

4µg · 13% DV

B6

0.19mg · 11% DV

Minerals

Selenium

16µg · 29% DV

Sodium

520mg · 23% DV

Phosphorus

132mg · 19% DV

Zinc

2mg · 18% DV

Doner kebab wrap Glycemic Index

GLYCEMIC INDEX

52
Medium
0 Low5570100

GLYCEMIC LOAD

11
Medium

Accounts for portion size — a more realistic measure than GI alone.

Is Doner kebab wrap Processed?

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.

Does Doner kebab wrap Contain Allergens?

Contains these allergens:

Gluten yes
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Doner kebab wrap Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Doner kebab wrap Fat Profile

SATURATED

3.7g

MONOUNSATURATED

4.8g

POLYUNSATURATED

1.7g

⚖️

Omega 6:3 ratio 24.2:1

Above the ideal 4:1 (24.2:1).

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Doner kebab wrap — Frequently Asked Questions

How many calories are in a doner kebab wrap?

A doner kebab wrap provides 238 calories per 100 g. The same amount contains 11.8 g of protein, 20.4 g of carbohydrates, and 12.1 g of fat.

Is a doner kebab wrap high glycemic?

A doner kebab wrap has a glycemic index of 52. It contains gluten and is suitable for an omnivorous diet.

Have another question about Doner kebab wrap?

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Nutrition data compiled from USDA FoodData Central and scientific sources.