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Eggplant-based sauté; provides fiber
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Meloucen sauté (150 g) has 138 calories. That works out to 92 calories per 100 g. It contains 13.1 g of carbs, 2.4 g of protein, 9.1 g of fat and 5.1 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
138
KCAL / 150G
Carbs
13.1g
· 5% DV
Protein
2.4g
· 5% DV
Fat
9.1g
· 12% DV
Fiber
5.1g
· 18% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 7% · Fat 57%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 138 kcal | |
| Total fat | 9.1 g | 12% |
| Saturated fat | 1.27 g | 6% |
| Trans fat | 0 g | |
| Sodium | 315 mg | 14% |
| Total carbohydrate | 13.1 g | 5% |
| Fiber | 5.1 g | 18% |
| Protein | 2.4 g | 5% |
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 |
|---|---|---|
| 1 serving (medium) | 150 g | 138 kcal |
| 1 tablespoon (mini) | 18 g | 17 kcal |
| 3 tablespoon (small) | 54 g | 50 kcal |
| ½ cup (half) | 85 g | 78 kcal |
| 100 g | 100 g | 92 kcal |
| 1 piece (half) | 140 g | 129 kcal |
| 1 cup (medium) | 170 g | 156 kcal |
| 1 serving (large) | 220 g | 202 kcal |
| 1 piece (whole) | 280 g | 258 kcal |
Calculated from 92 calories per 100 g.
Meloucen sauté is made from the young shoots of meloucen, a wild plant also known in parts of Turkey as melocan or thorn-tip. The shoots are commonly boiled first, then sautéed with onion and oil.
To cook Meloucen sauté, trim and wash the young shoots, boil them until tender, and drain them. Sauté onion in oil, add the shoots, and cook briefly together. Some home-style versions finish with beaten egg.
Meloucen sauté has a mild, leafy, slightly distinctive flavor, with tender shoots once cooked. If the shoots taste noticeably bitter, discard the boiling water before sautéing them with onion.
No. Meloucen sauté uses the young shoots of a different wild plant, often called melocan or thorn-tip in Turkey; it is not asparagus. The shoots may look somewhat similar, but the plants and flavors are distinct.
Meloucen sauté is associated with the Black Sea region of Turkey, particularly home cooking in areas such as Ordu and Giresun. It makes use of locally gathered young meloucen shoots.
Yes, egg is a common variation of Meloucen sauté. Add it after the boiled shoots have been sautéed with onion, then cook until set. The dish is also served without egg.
For Meloucen sauté, choose young, tender shoots and remove tough, woody sections and prickly parts. Rinse them thoroughly; gloves can help protect your hands while handling thorny stems.
Meloucen sauté is often served warm with bread, and yogurt makes a common accompaniment. If it is made with egg, it can also be served as a simple main dish.
Yes, you can freeze Meloucen sauté once it has cooled. Pack it in airtight portions and reheat thoroughly after thawing. Egg-containing versions may have a slightly different texture after freezing.
Meloucen shoots are generally cooked rather than eaten raw in Meloucen sauté. Boiling and sautéing soften them, and wild plants should never be eaten unless their identity is certain.
Vitamins
Vitamin E
1.65mg · 11% DV
Vitamin K
12µg · 10% DV
B6
0.14mg · 8% DV
B3
1.2mg · 8% DV
Minerals
Sodium
315mg · 14% DV
Copper
0.12mg · 13% DV
Manganese
0.29mg · 13% DV
Potassium ⭐
368mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 138 calories in 1 serving (medium) (150 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.
Meloucen sauté is a Black Sea regional dish made from the tender shoots of melücen, also called melocan, a wild climbing plant gathered in parts of northern Turkey. The shoots are usually briefly boiled, drained, then sautéed with onion and oil; some home-style versions finish with eggs.
The greens become tender while keeping a slight bite, with an earthy, faintly bitter flavor. In Turkey, people eat it warm at breakfast, with bread, or as a vegetable side. Elsewhere, it also works as a seasonal side alongside grains or grilled food. It is vegetable-forward and provides 3.4 g of fiber per 100 g. Use a modest amount of oil for a lighter dish.
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 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.27g
MONOUNSATURATED
4.65g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 43.4:1
Above the ideal 4:1 (43.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.