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Classic doner kebab: seasoned meat, spices, served in pita or flatbread.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
215
KCAL / 100G
Carbs
17g
· 31%
Protein
13.5g
· 25%
Fat
10.5g
· 44%
Fiber
1.5g
Vitamins
B12
0.7µg · 29% DV
B3
2.5mg · 16% DV
B5
0.7mg · 14% DV
B2
0.13mg · 10% DV
Minerals
Sodium
390mg · 17% DV
Phosphorus
110mg · 16% DV
Selenium
6µg · 11% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not 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
3.7g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
Yes. Doner is typically made by seasoning and shaping sliced or minced meat, often with salt and sometimes binders or other ingredients; the recipe varies by supplier and restaurant.
Slices taken from an overcooked outer layer of the rotating spit can become dry. Freshly carved slices that are not excessively browned are usually more tender.
Pair it with salad, tomato, onion, and yogurt-based sides to add variety. Choosing more vegetables and less creamy sauce or oversized bread can make the meal feel lighter.
A large, fatty doner meal right before hard exercise may feel heavy and slow digestion. It can fit better after training as part of a meal with vegetables and a suitable carbohydrate source.
The clock alone does not make a food unhealthy, but a large rich meal close to bedtime can worsen reflux or indigestion. A smaller serving with fewer sauces is often more comfortable late in the day.
The meat must be thoroughly cooked, and carved meat must not sit at unsafe temperatures. Choose outlets that serve it hot and avoid meat that has been left lukewarm or exposed for a long time.
Refrigerate leftovers promptly in a covered container. Reheat until piping hot throughout, and avoid repeatedly cooling and reheating the same portion.
Freshly prepared doner that has not been left out for long can be cooled promptly and frozen. Thaw it safely, heat it thoroughly, and do not refreeze it after thawing.
With homemade grilled meat, it is easier to control the cut of meat, added fat, salt, and seasoning. Ready-made doner is convenient, but it may contain more salt, fat, or added ingredients depending on the recipe.
People managing high blood pressure, kidney disease, reflux, or a sodium-restricted diet should pay attention to portion size and accompaniments. People with coeliac disease or gluten allergy should also check the bread, wrap, and sauces, as these may contain gluten.
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.