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Traditional Turkish dumplings filled with potato, served with yogurt and spices.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Potato Manti (180 g) has 306 calories. That works out to 170 calories per 100 g. It contains 53.1 g of carbs, 7.6 g of protein, 6.5 g of fat and 4 g of fiber. Its 468 mg of Sodium covers 20% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
170
KCAL / 100G
Carbs
29.5g
· 11% DV
Protein
4.2g
· 8% DV
Fat
3.6g
· 5% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 10% · Fat 19%
Vitamins
B1
0.09mg · 8% DV
B6
0.13mg · 8% DV
Vitamin C
6.5mg · 7% DV
B5
0.23mg · 5% DV
Minerals
Sodium
260mg · 11% DV
Phosphorus
52mg · 7% DV
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 170 calories in 100 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.
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
✓ 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
1.1g
MONOUNSATURATED
1g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Manti can split if the dough is too thin, the filling is too wet, or the water boils too aggressively. Cook it in gently boiling salted water and stir carefully after adding it.
Garlic yogurt with butter or olive oil warmed with red pepper is a traditional topping. For a lighter plate, use herbed yogurt and add sautéed or roasted vegetables on the side.
Yes. Freeze uncooked pieces in a single layer until firm, then transfer them to an airtight container; they can be cooked directly from frozen in boiling water.
Cool cooked manti promptly and store it in a covered container for about 3 to 4 days. Keep yogurt-based sauce separate when possible to preserve its texture.
Yes, reheat it covered in a pan with a small splash of water or in the microwave. Heat only until hot, as prolonged reheating can make the dough soft and sticky.
As a carbohydrate-containing dish, it can fit before training for energy or after training to help replenish carbohydrate stores. After exercise, pair it with yogurt, ayran, eggs, or another protein-rich food for a more balanced meal.
No. Potato is the main filling, but the outer dough is usually made with wheat flour and may include egg. A potato filling does not make the dish gluten-free or egg-free.
Potato manti uses a seasoned potato filling, while meat manti is typically filled with minced meat. Meat manti is usually a more substantial source of animal protein, whereas potato manti pairs well with yogurt or legumes for a more balanced meal.
It contains gluten, eggs, and dairy, so it is not suitable for people with allergies to these ingredients. People with coeliac disease or medically diagnosed gluten-related disorders should avoid wheat-based manti.
A crisp seasonal salad, rocket, tomatoes, cucumbers, roasted peppers, or baked zucchini work especially well. Fresh, slightly acidic vegetables balance rich yogurt and butter-based toppings.
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Nutrition data compiled from USDA FoodData Central and scientific sources.