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Traditional Turkish soup, high in protein, collagen, and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
1.5g
· 7%
Protein
10.2g
· 48%
Fat
4.2g
· 45%
Fiber
0g
Vitamins
B12
1.8µg · 75% DV
B2
0.18mg · 14% DV
B5
0.7mg · 14% DV
B3
2.1mg · 13% DV
Minerals
Sodium
340mg · 15% DV
Selenium
7µg · 13% DV
Phosphorus
85mg · 12% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
1.7g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Skim the fat that rises to the surface during cooking to make the soup lighter. Avoiding extra oil in the finishing sauce or at serving also helps keep it less rich.
Kelle paça contains gelatin and collagen-derived proteins from connective tissues. It is not true, however, that these are sent directly to the skin or joints; overall protein intake and a balanced diet matter more.
No food, including kelle paça, cures joint pain. A warm soup may feel comforting, but persistent pain, swelling, or reduced movement should be assessed by a healthcare professional.
Its protein content can make it an option after training, especially when paired with vegetables, salad, or another balanced side. A very fatty version may feel heavy immediately after a hard workout.
You can, but garlic, vinegar, and chilli may worsen reflux or indigestion in some people. Keep the serving moderate and avoid having it right before lying down if you are prone to heartburn.
Lemon and vinegar cut through the soup’s rich, gelatinous character and add brightness. Garlic is also commonly added for flavour, though all three may irritate a sensitive stomach.
A lemony salad with parsley, rocket, or radish provides a fresh contrast to the rich broth. If serving bread, keep the amount moderate, particularly for a late-night meal.
Kelle paça is an offal-based soup traditionally made from sheep or cattle head and feet. Use ingredients from a reputable source, clean them thoroughly, and cook until the meat is fully tender and the broth has been properly heated.
Cool it promptly, refrigerate it in a sealed container, and generally eat it within 3 to 4 days. Reheat until steaming hot throughout, and do not leave it at room temperature for extended periods.
Yes. Cool the soup first, freeze it in portion-sized containers, and thaw it in the refrigerator. Avoid repeatedly freezing and thawing the same batch.
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.