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Low-oil Iskender kebab with yogurt Calories
Doner meat, pide bread, yogurt, and tomato sauce; prepared with less oil.
CALORIES
GI
POTASSIUM
FIBER
Low-oil Iskender kebab with yogurt Nutrition Facts
Selected: 100 g
182
KCAL / 100G
Carbs
13.6g
· 30%
Protein
11.8g
· 26%
Fat
8.7g
· 44%
Fiber
1.2g
Low-oil Iskender kebab with yogurt Vitamins & Minerals
Vitamins
B12
1.05µg · 44% DV
B3
3.1mg · 19% DV
B6
0.22mg · 13% DV
B2
0.12mg · 9% DV
Minerals
Selenium
12.4µg · 23% DV
Phosphorus
146mg · 21% DV
Zinc
2mg · 18% DV
Sodium
318mg · 14% DV
Low-oil Iskender kebab with yogurt Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Low-oil Iskender kebab with yogurt Processed?
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.
Does Low-oil Iskender kebab with yogurt Contain Allergens?
Contains these allergens:
Which Diets Is Low-oil Iskender kebab with yogurt Good For?
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
Low-oil Iskender kebab with yogurt Fat Profile
SATURATED
3.1g
MONOUNSATURATED
3.4g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 15.6:1
Above the ideal 4:1 (15.6:1).
Foods Similar to Low-oil Iskender kebab with yogurt
Low-oil Iskender kebab with yogurt — Frequently Asked Questions
How many calories are in low-oil Iskender kebab with yogurt?
Low-oil Iskender kebab with yogurt contains 182 calories per 100 g. It provides 11.8 g of protein, 13.6 g of carbohydrates, and 8.7 g of fat per 100 g.
Is low-oil Iskender kebab with yogurt suitable for a Mediterranean diet?
Yes, it is listed as compatible with omnivore and Mediterranean dietary patterns. Its glycemic index is 52, but it contains gluten and dairy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.