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Protein-rich, rich baked beef dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
188
KCAL / 100G
Carbs
6.2g
· 13%
Protein
13.6g
· 29%
Fat
12.1g
· 58%
Fiber
0.4g
Vitamins
B12
1.35µg · 56% DV
B3
3.7mg · 23% DV
B2
0.19mg · 15% DV
B6
0.25mg · 15% DV
Minerals
Selenium
15.5µg · 28% DV
Zinc
3mg · 27% DV
Phosphorus
152mg · 22% DV
Sodium
310mg · 13% 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
4.55g
MONOUNSATURATED
5.25g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 10.4:1
Above the ideal 4:1 (10.4:1).
Oily beef Elbasan tava with béchamel contains 188 calories per 100 g.
This dish provides 13.6 g of protein per 100 g. It is a meat-based main dish option.
It contains 6.2 g of carbohydrates per 100 g. Portion size matters for people limiting carbohydrate intake.
There are 12.1 g of fat in a 100 g serving. It is therefore a relatively fat-rich meat dish.
It is listed as compatible with a ketovore diet. However, it contains 6.2 g of carbohydrates per 100 g, so it should be considered within your daily carbohydrate target.
Its glycemic index is 35. This falls within the low glycemic index range.
It is listed as compatible with omnivore, Mediterranean, flexitarian, and ketovore eating patterns. With 188 calories and 12.1 g of fat per 100 g, portion planning can be helpful.
Yes, it contains gluten. It is not suitable for people with a gluten allergy or sensitivity.
Yes, dairy is listed as an allergen. People with a dairy allergy should avoid it.
No. It contains 0.4 g of fiber per 100 g, so it is low in fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.