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Meatless bulgur köfte seasoned with tomato paste, herbs, and spices
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
25.8g
· 76%
Protein
3.6g
· 11%
Fat
2.1g
· 13%
Fiber
4.3g
Vitamins
Vitamin K
12.4µg · 10% DV
B1
0.11mg · 9% DV
B3
1.35mg · 8% DV
B6
0.14mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Sodium
410mg · 18% DV
Phosphorus
94mg · 13% DV
Magnesium
43mg · 10% 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
✓ Suitable
Vegetarian
✓ 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
0.29g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.59g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
Emeksiz köfte contains 132 calories per 100 g.
A 100 g serving of emeksiz köfte provides 3.6 g of protein.
Emeksiz köfte contains 25.8 g of carbohydrates per 100 g. Its carbohydrate content is substantially higher than its fat content.
It can fit into a balanced eating plan when portion size is considered. Per 100 g, it provides 132 calories, 4.3 g of fiber, and 3.6 g of protein.
Emeksiz köfte has a glycemic index of 48.
According to the provided diet compatibility information, emeksiz köfte is suitable for a vegan diet.
Yes, emeksiz köfte is suitable for vegetarians. It is also compatible with vegan, Mediterranean, and flexitarian eating patterns.
Yes, emeksiz köfte contains gluten. It is not suitable for people avoiding gluten due to an allergy or restriction.
It provides 4.3 g of fiber and 3.6 g of protein per 100 g. Its fiber and protein content may contribute to the overall filling quality of a meal.
Emeksiz köfte is a low-fat option, with 2.1 g of fat per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.