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Protein-rich traditional fried meatballs
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
273
KCAL / 100G
Carbs
13.8g
· 20%
Protein
17.2g
· 26%
Fat
16.2g
· 54%
Fiber
0.8g
Vitamins
B12
1.65µg · 69% DV
B3
4.5mg · 28% DV
B6
0.31mg · 18% DV
Biotin
5.1µg · 17% DV
Minerals
Selenium
20.5µg · 37% DV
Zinc
4mg · 36% DV
Phosphorus
166mg · 24% DV
Sodium
385mg · 17% 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
4.45g
MONOUNSATURATED
7.1g
POLYUNSATURATED
2.8g
Omega 6:3 ratio 33.1:1
Above the ideal 4:1 (33.1:1).
Fried kadın budu meatballs provide 273 calories per 100 g. Adjust the calories according to the amount you eat.
A 100 g serving contains 17.2 g of protein. This makes it a protein-containing meat dish.
Yes. They contain 13.8 g of carbohydrates per 100 g, so they are not a completely low-carb option.
They contain 16.2 g of fat per 100 g. As a fried meatball dish, they can make a notable contribution to the fat content of a meal.
No. They provide only 0.8 g of fiber per 100 g, so they are not considered a high-fiber food.
Fried kadın budu meatballs have a glycemic index of 48. This indicates a low-to-moderate glycemic impact among carbohydrate-containing foods.
They can fit into a diet when portion size and daily calorie goals are considered. At 273 calories and 16.2 g of fat per 100 g, portion awareness is important.
No. Fried kadın budu meatballs contain gluten and are not suitable for people with celiac disease or gluten sensitivity.
Yes. They contain egg, so people with an egg allergy should avoid them.
They are compatible with omnivore, Mediterranean, and flexitarian eating patterns. Since they are processed, frequency and portion size should be balanced.
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Nutrition data compiled from USDA FoodData Central and scientific sources.