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Traditional protein-rich Turkish meatballs
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
172
KCAL / 100G
Carbs
7.1g
· 16%
Protein
15.8g
· 36%
Fat
9.2g
· 48%
Fiber
1.2g
Vitamins
B12
1.55µg · 65% DV
B3
4.65mg · 29% DV
B6
0.31mg · 18% DV
B2
0.19mg · 15% DV
Minerals
Selenium
16.8µg · 31% DV
Zinc
3mg · 27% DV
Phosphorus
158mg · 23% DV
Sodium
390mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
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
3.35g
MONOUNSATURATED
4.05g
POLYUNSATURATED
0.62g
Omega 6:3 ratio 9.6:1
Above the ideal 4:1 (9.6:1).
Elazığ meatballs with tomato paste provide 172 calories per 100 g. Adjust this value based on the amount you eat to estimate your portion's calories.
A 100 g serving contains 15.8 g of protein. It can therefore contribute protein to a meat-based meal.
Yes, they contain 7.1 g of carbohydrates per 100 g. This means they are not a carbohydrate-free meat option.
Elazığ meatballs with tomato paste contain 9.2 g of fat per 100 g. Consider this amount within your overall daily fat intake.
Their glycemic index is 42. This falls within the low glycemic index range.
With 172 calories and 15.8 g of protein per 100 g, they may fit into a meal plan when portions are considered. Suitability depends on your individual calorie and macronutrient targets.
They are compatible with omnivore, Mediterranean, and flexitarian eating patterns. They are not suitable for gluten-free diets because they contain gluten.
Yes, gluten is listed as an allergen for this food. It is not suitable for people avoiding gluten due to coeliac disease or gluten sensitivity.
They provide 1.2 g of fiber per 100 g. While they contain some fiber, they should not be considered a main source of daily fiber.
They are classified as minimally processed. This means they are not categorized as a highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.