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Protein-rich, lightly sauced
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
225
KCAL / 100G
Carbs
3.5g
· 6%
Protein
19.5g
· 35%
Fat
14.5g
· 59%
Fiber
0.3g
Vitamins
B12
1.7µg · 71% DV
B3
5.8mg · 36% DV
B6
0.32mg · 19% DV
B2
0.18mg · 14% DV
Minerals
Zinc
4mg · 36% DV
Selenium
20µg · 36% DV
Sodium
720mg · 31% DV
Phosphorus
180mg · 26% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
6.5g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 9.4:1
Above the ideal 4:1 (9.4:1).
Yes. Doner is commonly made by seasoning, marinating and shaping meat, and it may include salt, spices and binding ingredients; the sauce is also a processed component.
With plain meat cooked at home, you control the cut, seasoning and salt. Prepared doner can vary considerably in meat content, fat, salt, spices and added ingredients between brands and takeaways.
Salt may come from both the seasoned meat and the sauce, even when the amount of sauce is small. People following a lower-sodium diet should check product information where available and keep the serving moderate.
A large salad, grilled vegetables or a yogurt-based side can add volume and freshness. Choose one main starchy accompaniment, such as bread, rice or potatoes, rather than making all three part of a large meal.
It can work after training as a convenient protein-containing meal, especially with vegetables and a carbohydrate source if needed. Right before exercise, its fat, seasoning and sauce may feel heavy or cause stomach discomfort for some people.
No. Weight change is driven primarily by overall intake and eating habits, not the clock alone. However, a large, rich or spicy late-night portion may worsen reflux or disrupt comfortable sleep.
Gluten or milk-derived ingredients can appear in sauces, marinades and meat mixtures, including binders or flavouring blends. Anyone with coeliac disease, a wheat allergy or a milk allergy should verify ingredients and ask about cross-contact.
Cool it promptly, refrigerate it in a covered container, and eat it within 3 to 4 days. Reheat only the portion you plan to eat until piping hot, rather than repeatedly reheating the whole batch.
Yes, provided it is cooled promptly and packed well before freezing. Defrost it in the refrigerator, then reheat thoroughly and avoid refreezing it after it has been thawed.
Warm it briefly over medium heat in a covered pan, stirring occasionally. A small splash of water can create steam and help retain moisture; prolonged high heat tends to make the meat tough.
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Nutrition data compiled from USDA FoodData Central and scientific sources.