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Meat Kavurma Calories
Rich in protein and iron, traditional sautéed meat
CALORIES
GI
POTASSIUM
FIBER
Meat Kavurma Nutrition Facts
Selected: 100 g
210
KCAL / 100G
Carbs
2.2g
· 4%
Protein
23.5g
· 44%
Fat
12.5g
· 52%
Fiber
0g
Meat Kavurma Vitamins & Minerals
Vitamins
B12
2.1µg · 88% DV
B3
4.9mg · 31% DV
B6
0.36mg · 21% DV
B2
0.21mg · 16% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
210mg · 30% DV
Selenium
13µg · 24% DV
Iron
2mg · 11% DV
Meat Kavurma Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Meat Kavurma Processed?
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.
Does Meat Kavurma Contain Allergens?
No known major allergens
Which Diets Is Meat Kavurma Good For?
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
Meat Kavurma Fat Profile
SATURATED
5.1g
MONOUNSATURATED
5.3g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Meat Kavurma
Meat Kavurma — Frequently Asked Questions
How do you make meat kavurma tender?
Cook the meat gently in its own juices with the lid on, allowing it to soften before browning. Add a small amount of hot water if needed; prolonged high heat can make it dry and tough.
Why does kavurma sometimes turn out tough?
Very lean cuts, cooking uncovered over high heat for too long, and serving immediately without resting can all make the meat seem tough. Cuts with more connective tissue need a longer, slower cook.
Which cut of meat is best for kavurma?
Diced beef shoulder, chuck, brisket, neck, or a lightly marbled leg cut work well. Leaner cuts cook faster but require closer attention because they dry out more easily.
When should salt be added to meat kavurma?
Adding salt after the meat has released and mostly reabsorbed its juices makes seasoning easier to control. Early salting does not automatically make meat tough, but it can make the moisture and browning stage less predictable.
Can cooked meat kavurma be stored for later?
Yes. Cool it promptly, refrigerate it in a sealed container, and use it within about 3 to 4 days. Reheat only the portion you plan to eat and avoid repeated reheating.
Can meat kavurma be frozen?
Yes, freeze it in meal-sized portions in airtight containers or freezer bags. Defrost it in the refrigerator and reheat it thoroughly once for the best texture and food safety.
How can you reheat kavurma without drying it out?
Warm it gently in a covered pan with a small splash of water, stock, or its cooking juices. Covering it during microwave reheating also helps retain moisture.
What goes well with meat kavurma?
Onions, peppers, tomatoes, rocket, and a seasonal salad balance its rich flavor. Serve it with bulgur or rice for a more substantial meal, or with roasted vegetables and a yogurt-based salad for a lower-carbohydrate option.
Is meat kavurma a good post-workout meal?
It can be a useful protein-containing main dish after training. After a demanding workout, pairing it with a carbohydrate food such as potatoes, bulgur, bread, or fruit can help replenish energy stores.
Who should be cautious with meat kavurma?
People advised to limit saturated fat or sodium should keep portions moderate, especially when kavurma is made with added animal fat or plenty of salt. Those with gout or elevated uric acid may also need to limit red meat intake based on advice from their clinician.
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Nutrition data compiled from USDA FoodData Central and scientific sources.