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Döner meat in half a bread loaf, typically served with tomato, onion, lettuce, and sauces.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
24g
· 46%
Protein
11g
· 21%
Fat
7.5g
· 33%
Fiber
2.1g
Vitamins
B12
0.5µg · 21% DV
B3
2.1mg · 13% DV
B5
0.5mg · 10% DV
B6
0.13mg · 8% DV
Minerals
Sodium
430mg · 19% DV
Selenium
7µg · 13% DV
Phosphorus
80mg · 11% DV
Zinc
1mg · 9% 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
2.2g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Usually, yes. Döner meat may be marinated, formed and commercially prepared, while the bread, sauces and added ingredients make the finished sandwich more processed.
It is better treated as an occasional meal within an overall balanced diet. Salt, saturated fat and sauce levels can vary widely between restaurants and recipes.
Ask for plenty of salad or vegetables, go easy on creamy sauces, and choose water or ayran rather than a sugary drink. Skipping extra fries also keeps the meal less heavy.
It depends on the size of the bread or wrap, the amount of meat, and the sauces. A wrap is not automatically lighter: a large lavash with generous sauce and fries can be more substantial than half a bread sandwich.
A greasy or heavily sauced döner right before exercise may cause stomach discomfort. If you have it before training, allow a few hours and choose a simpler version; after training, add vegetables and fluids.
The clock itself does not make the food harmful, but a large, rich meal late at night can worsen reflux, indigestion or sleep discomfort. A smaller portion with less sauce is usually easier to tolerate.
Refrigerate cooked döner within two hours where possible and eat it within 1–2 days. Salad, sauces and bread lose quality quickly when stored together.
Remove cold salad and sauces, then heat the meat portion thoroughly in a pan or oven until hot throughout. Reheat only the amount you plan to eat, and do not eat döner that has sat at room temperature for a long time.
Salt may come from the meat marinade, seasoning blends, sauces and pickles. People limiting sodium for blood pressure or other medical reasons may want to reduce sauces and pickles.
The bread is the main source, but gluten can also appear in some meat mixtures or sauces, and cross-contact is possible. For coeliac disease, simply removing the bread may not be enough; ask the restaurant about ingredients and preparation.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.