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Protein and iron source, fried minced meat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Fried minced meat has 250 calories. It contains 0.5 g of carbs, 18.5 g of protein, 19 g of fat and 0 g of fiber. Its 2.1 µg of B12 covers 88% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
250
KCAL / 100G
Carbs
0.5g
· 0% DV
Protein
18.5g
· 37% DV
Fat
19g
· 24% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 1% · Protein 30% · Fat 69%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 250 kcal | |
| Total fat | 19 g | 24% |
| Saturated fat | 7.5 g | 38% |
| Trans fat | 0.2 g | |
| Sodium | 65 mg | 3% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 18.5 g | 37% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 100 g | 250 kcal |
| 1 tablespoon (chopped) | 20 g | 50 kcal |
| 1 piece (small) | 60 g | 150 kcal |
| 100 g | 100 g | 250 kcal |
| 2 piece (small) | 120 g | 300 kcal |
| 1 cup (chopped) | 130 g | 325 kcal |
| 1 piece (large) | 150 g | 375 kcal |
| 1 serving (large) | 200 g | 500 kcal |
| 2 piece (medium) | 200 g | 500 kcal |
Calculated from 250 calories per 100 g.
Kızarmış köy hamuru means fried village dough: a Turkish-style fried dough preparation, not minced meat. Recipes vary by household and region, but the basic idea is dough shaped into pieces and cooked in hot oil.
To make Kızarmış köy hamuru, mix flour with water and salt, knead into a dough, shape it, and fry the pieces. Some recipes use yeast and resting time, while others make a quicker unleavened dough.
Kızarmış köy hamuru can be made with or without yeast. A yeasted dough is rested before frying and often turns out softer and airier; an unleavened version is quicker to prepare and tends to have a denser bite.
Kızarmış köy hamuru can become tough if the dough is too dry, heavily kneaded, or fried for too long. Use only enough extra flour to handle it, and take the pieces out once they are cooked through.
Fry Kızarmış köy hamuru in properly heated oil and avoid crowding the pan. Oil that is not hot enough lets the dough absorb more of it; drain the cooked pieces on paper towels before serving.
Serve Kızarmış köy hamuru with savory accompaniments such as cheese or olives, or with honey or jam if the dough is mild. Tea is a natural pairing for a breakfast or snack-style serving.
Kızarmış köy hamuru may not puff if it is rolled too thickly, the oil temperature is unsuitable, or a yeasted dough has not had time to rise. Roll evenly and allow leavened dough to rest before frying.
Let leftover Kızarmış köy hamuru cool, then refrigerate it in a covered container rather than leaving it out for an extended time. Discard it if its smell or appearance changes; those are signs it may no longer be safe to eat.
Reheat Kızarmış köy hamuru briefly in a skillet over low to medium heat to bring back some crispness. A microwave is convenient, but it can leave the fried dough softer rather than crisp.
Yes, you can freeze Kızarmış köy hamuru after it has cooled completely. Separate the pieces with baking paper in an airtight container, then reheat them in a skillet after thawing for a better texture.
Vitamins
B12
2.1µg · 88% DV
B3
4.5mg · 28% DV
B6
0.32mg · 19% DV
B2
0.22mg · 17% DV
Minerals
Zinc
4.2mg · 38% DV
Phosphorus
180mg · 26% DV
Selenium
12µg · 22% DV
Iron
2.2mg · 12% DV
Potassium ⭐
320mg · 9% DV
Sodium
65mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 250 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kızarmış köy hamuru is Turkish village-style fried dough, not fried minced meat. It is generally made from flour, water and salt, with some regional recipes using yeast; the dough is shaped and cooked in hot oil. Recipes and shapes vary between households and regions.
It is best served warm, when the outside is lightly crisp and the inside soft and bread-like. In Turkey, it can appear at breakfast or as a simple snack with tea; elsewhere, serve it as a savoury side or snack. As a dough-based fried dish, it is filling and can be rich, so a modest portion alongside fresh vegetables or yoghurt makes a balanced plate.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.5g
MONOUNSATURATED
8.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.