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Grilled, high-protein kebab
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
254
KCAL / 100G
Carbs
2.1g
· 3%
Protein
25.5g
· 39%
Fat
16.8g
· 58%
Fiber
0.4g
Vitamins
B12
2.4µg · 100% DV
B3
5.5mg · 34% DV
B6
0.32mg · 19% DV
B2
0.2mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Iron
3mg · 17% 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
6.7g
MONOUNSATURATED
7.5g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Minced meat shish kebab contains 254 calories per 100g. The total calories increase as the portion gets larger.
Yes, it provides 25.5g of protein per 100g. That makes it a strong protein option within its category.
Yes, but the amount is low. It has 2.1g of carbohydrates per 100g.
Yes, it is compatible with a keto diet. Its low carb content and glycemic index of 0 support that fit.
According to the provided diet compatibility, it is suitable for a gluten-free diet. That indicates it fits gluten-free eating patterns.
It contains 16.8g of fat per 100g. So it is not a lean, fat-free meat option.
Its glycemic index is listed as 0. Combined with just 2.1g carbs per 100g, its glycemic impact is low.
Yes, but only a small amount. It contains 0.4g of fiber per 100g.
It is listed as compatible with Omnivore, Keto, Carnivore, Ketovore, Paleo, Mediterranean, Flexitarian, and Gluten-Free diets. This broad compatibility matches its low-carb profile.
It is classified as minimally processed. That means it is not listed as an ultra-processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.