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Protein-rich cooked beef doner with high sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
238
KCAL / 100G
Carbs
4.1g
· 7%
Protein
17.2g
· 29%
Fat
17.1g
· 64%
Fiber
0.3g
Vitamins
B12
1.9µg · 79% DV
B3
4.6mg · 29% DV
B2
0.19mg · 15% DV
B6
0.26mg · 15% DV
Minerals
Sodium
930mg · 40% DV
Zinc
4mg · 36% DV
Selenium
20µg · 36% DV
Phosphorus
170mg · 24% 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.
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
6.8g
MONOUNSATURATED
7.5g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 6.9:1
Above the ideal 4:1 (6.9:1).
There are 238 calories per 100g. The total calories increase as your portion gets larger.
It provides 17.2g of protein per 100g. That makes it a solid protein-containing meat option.
Yes, based on the provided diet compatibility, it fits a keto diet. It has 4.1g carbs per 100g and a glycemic index of 0.
Yes, it contains 4.1g of carbohydrates per 100g. So it is not a zero-carb meat product.
It contains 17.1g of fat per 100g. Its fat content is close to its protein content.
Yes, the provided diet compatibility lists it as gluten-free. It is suitable for a gluten-free eating pattern based on that information.
Its glycemic index is listed as 0. This may matter to people tracking glycemic impact.
Yes, it is listed as compatible with paleo, carnivore, and ketovore diets. It is also compatible with omnivore, Mediterranean, and flexitarian eating patterns.
Yes, but only a small amount. It contains 0.3g of fiber per 100g.
Yes, it is classified as processed. That is an important point to consider when evaluating the product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.