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Beef döner wrap
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
226
KCAL / 100G
Carbs
20.5g
· 36%
Protein
11.5g
· 20%
Fat
11g
· 44%
Fiber
1.6g
Vitamins
B12
0.95µg · 40% DV
B3
3.5mg · 22% DV
B6
0.22mg · 13% DV
B2
0.14mg · 11% DV
Minerals
Selenium
15.5µg · 28% DV
Sodium
610mg · 27% DV
Phosphorus
138mg · 20% DV
Zinc
2mg · 18% 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
4.05g
MONOUNSATURATED
4.7g
POLYUNSATURATED
1.45g
Omega 6:3 ratio 15.6:1
Above the ideal 4:1 (15.6:1).
It contains 226 calories per 100 g. Total calories depend on the portion size you eat.
It provides 11.5 g of protein per 100 g. That makes it a source of protein, with the total amount depending on serving size.
There are 20.5 g of carbohydrates per 100 g. The carb intake increases with larger portions.
It has 11 g of fat per 100 g. If you track fat intake, portion size matters.
Yes, it contains 1.6 g of fiber per 100 g. This is not a very high fiber amount.
Its glycemic index is 50. This may be useful if you monitor glycemic impact.
Per 100 g, it has 226 calories, 11.5 g protein, 20.5 g carbs, and 11 g fat. It is also classified as a processed food.
It is compatible with omnivore, Mediterranean, and flexitarian eating patterns. Because it is processed, portion control and frequency can matter.
Yes, gluten is listed as an allergen. It is not suitable for people avoiding gluten.
It provides 11.5 g protein and 1.6 g fiber per 100 g. How filling it feels depends on the portion and the rest of the meal.
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Nutrition data compiled from USDA FoodData Central and scientific sources.