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Eksili Kofte (with carrot and potato) Calories
Turkish meatball stew with carrot, potato, and tangy lemony broth
CALORIES
GI
POTASSIUM
FIBER
Eksili Kofte (with carrot and potato) Nutrition Facts
Selected: 100 g
95
KCAL / 100G
Carbs
10.8g
· 46%
Protein
5.2g
· 22%
Fat
3.3g
· 32%
Fiber
1.5g
Eksili Kofte (with carrot and potato) Vitamins & Minerals
Vitamins
Vitamin A
120µg · 13% DV
B12
0.32µg · 13% DV
Vitamin C
6.8mg · 8% DV
B3
1.1mg · 7% DV
Minerals
Sodium
340mg · 15% DV
Zinc
1mg · 9% DV
Phosphorus
62mg · 9% DV
Potassium ⭐
260mg · 8% DV
Eksili Kofte (with carrot and potato) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Eksili Kofte (with carrot and potato) Processed?
NOVA 2
Minimally 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 Eksili Kofte (with carrot and potato) Contain Allergens?
No known major allergens
Which Diets Is Eksili Kofte (with carrot and potato) Good For?
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
Eksili Kofte (with carrot and potato) Fat Profile
SATURATED
1.1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
Foods Similar to Eksili Kofte (with carrot and potato)
Eksili Kofte (with carrot and potato) — Frequently Asked Questions
How many calories are in ekşili köfte?
Carrot and potato ekşili köfte contains 95 calories per 100 g. A 100 g serving provides 5.2 g of protein, 10.8 g of carbohydrates, and 3.3 g of fat.
Is ekşili köfte suitable for a Mediterranean diet?
Yes, carrot and potato ekşili köfte is compatible with Mediterranean, omnivore, and flexitarian eating patterns. It is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.