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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Kadinbudu chicken (120 g) has 222 calories. That works out to 185 calories per 100 g. It contains 15.6 g of carbs, 15.6 g of protein, 10.2 g of fat and 0.8 g of fiber. Its 4.6 mg of B3 covers 28% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 120 g
222
KCAL / 120G
Carbs
15.6g
· 6% DV
Protein
15.6g
· 31% DV
Fat
10.2g
· 13% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 29% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 222 kcal | |
| Total fat | 10.2 g | 13% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0.04 g | |
| Sodium | 396 mg | 17% |
| Total carbohydrate | 15.6 g | 6% |
| Fiber | 0.8 g | 3% |
| Protein | 15.6 g | 31% |
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 |
|---|---|---|
| 2 piece (medium) | 120 g | 222 kcal |
| 1 piece (small) | 60 g | 111 kcal |
| 100 g | 100 g | 185 kcal |
| 1 serving (medium) | 150 g | 278 kcal |
| 3 piece (large) | 180 g | 333 kcal |
| 1 serving (large) | 220 g | 407 kcal |
| 4 piece (jumbo) | 240 g | 444 kcal |
Calculated from 185 calories per 100 g.
Kadinbudu chicken is a Turkish-style chicken patty made with cooked rice, then coated in flour and egg and fried. It is a chicken-based take on kadınbudu köfte, a familiar Turkish minced-meat dish.
Yes, Kadinbudu chicken is a Turkish adaptation of kadınbudu köfte. The classic version is usually made with minced meat and rice; this variation uses chicken while keeping the rice-filled patty and egg-and-flour coating.
Rice is mixed into Kadinbudu chicken to give the patties their characteristic texture and make the mixture hold together. Some of the cooked rice may be mashed into the chicken mixture, while the rest remains whole.
Cook the chicken and rice, then mix them with softened onion and seasonings, mashing part of the rice to help bind the mixture. Shape patties, coat them in flour and beaten egg, and fry until cooked through.
Chill the Kadinbudu chicken mixture before shaping, and make sure it is not watery. Form compact patties and let the egg coating set in the hot pan before turning them; moving them too soon can make them break.
Yes, you can bake Kadinbudu chicken, though the coating will usually be less crisp than a fried version. Arrange the coated patties on a lined tray, brush them lightly with oil, and bake until the chicken is thoroughly cooked.
Kadinbudu chicken uses chicken where regular kadınbudu köfte typically uses minced beef or lamb. Both versions combine meat with rice and use a flour-and-egg coating, so the main difference is the meat and its resulting flavor.
Serve Kadinbudu chicken with a crisp salad, yogurt-based side, or cooked vegetables. Since rice is already part of the patties, a fresh, lighter side balances the fried coating without making the meal feel overly heavy.
Yes, shape the Kadinbudu chicken patties and freeze them uncooked, with space between them so they do not stick together. Once firm, store them in a sealed container; thaw in the refrigerator before coating and cooking.
Refrigerate leftover Kadinbudu chicken in a covered container rather than leaving it at room temperature. Reheat until hot throughout; using an oven or skillet helps the coating regain some crispness, while a microwave tends to soften it.
Vitamins
B3
4.56mg · 28% DV
B5
0.84mg · 17% DV
B6
0.26mg · 15% DV
B2
0.16mg · 12% DV
Minerals
Phosphorus
132mg · 19% DV
Selenium
9.6µg · 17% DV
Sodium
396mg · 17% DV
Zinc
0.84mg · 8% DV
Potassium ⭐
252mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 222 calories in 2 piece (medium) (120 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.
Kadinbudu chicken is a chicken-based take on Turkish kadınbudu köfte, the familiar oval, rice-and-minced-meat patties. Minced chicken is mixed with rice and usually onion and herbs, shaped, coated in egg and flour, then pan-fried; home recipes vary.
The patties have a golden exterior and a soft, substantial centre. In Turkey they are commonly served for lunch or dinner with salad, yoghurt or rice, and are also handy cold the next day. Chicken provides protein, while the rice and coating contribute carbohydrates; frying makes the dish richer than a plain chicken preparation. For a lighter meal, pair it with a generous salad and use less oil when cooking.
Medium
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.
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
2.52g
MONOUNSATURATED
3.84g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.