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Pressure-cooked beef kavurma Calories
High-protein source of iron and vitamin B12
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pressure-cooked beef kavurma (150 g) has 417 calories. That works out to 278 calories per 100 g. It contains 0 g of carbs, 39.6 g of protein, 28.5 g of fat and 0 g of fiber. Its 3.6 µg of B12 covers 150% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Pressure-cooked beef kavurma Nutrition Facts
Selected: 1 serving (medium) · 150 g
417
KCAL / 150G
Carbs
0g
· 0% DV
Protein
39.6g
· 79% DV
Fat
28.5g
· 37% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 38% · Fat 62%
Pressure-cooked beef kavurma nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 417 kcal | |
| Total fat | 28.5 g | 37% |
| Saturated fat | 11.25 g | 56% |
| Trans fat | 1.13 g | |
| Sodium | 98 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 39.6 g | 79% |
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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How Many Calories in 1 Serving of Pressure-cooked beef kavurma?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 417 kcal |
| 1 tablespoon (diced) | 20 g | 56 kcal |
| 1 ounce (small) | 28.4 g | 79 kcal |
| 1 piece (small) | 75 g | 209 kcal |
| 100 g | 100 g | 278 kcal |
| 1 serving (small) | 100 g | 278 kcal |
| 1 cup (diced) | 180 g | 500 kcal |
| 1 serving (large) | 200 g | 556 kcal |
| 1 serving (extra large) | 250 g | 695 kcal |
Calculated from 278 calories per 100 g.
Frequently Asked Questions About Pressure-cooked beef kavurma
What is pressure-cooked beef kavurma?
Pressure-cooked beef kavurma is a Turkish-style beef dish made by cooking pieces of beef under pressure until tender. Unlike a stew, it is often finished with little liquid, allowing the meat’s own juices and rendered fat to form much of its flavor.
How do you make pressure-cooked beef kavurma?
Brown the beef for pressure-cooked beef kavurma if you want a deeper roasted flavor, then cook it in the pressure cooker with the liquid required by your cooker’s instructions. Once tender, uncover and cook off excess liquid if you prefer a drier finish.
Which cut of beef is best for pressure-cooked beef kavurma?
Chuck, brisket, or another well-marbled, hardworking cut works well for pressure-cooked beef kavurma because pressure cooking softens its connective tissue. Leaner cuts can be used, but the result may be less succulent and rich.
Why is pressure-cooked beef kavurma tough?
Pressure-cooked beef kavurma is often tough because the meat has not cooked long enough to soften, or the cut is too lean. After releasing pressure safely, check the texture and continue cooking if needed rather than serving it while chewy.
Is pressure-cooked beef kavurma the same as Turkish pot roast?
No, pressure-cooked beef kavurma is not simply Turkish pot roast. Kavurma is typically cooked until the meat is tender and its juices reduce, while pot roast is usually served with more braising liquid and vegetables cooked alongside it.
Can you make pressure-cooked beef kavurma without adding water?
Usually, pressure-cooked beef kavurma still needs the minimum liquid specified in your pressure cooker’s instructions to build pressure safely. Beef releases its own juices, but do not rely on that in place of the cooker’s required liquid.
What do you serve with pressure-cooked beef kavurma?
Pressure-cooked beef kavurma pairs well with rice, flatbread, roasted vegetables, or a crisp salad. In a Turkish-style meal, you can also serve it with pilaf and pickles; a spoonful of the cooking juices adds flavor to the sides.
How long does pressure-cooked beef kavurma keep in the fridge?
Store pressure-cooked beef kavurma in a covered container in the refrigerator and use it within 3–4 days. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat until it is thoroughly hot.
Can you freeze pressure-cooked beef kavurma?
Yes, pressure-cooked beef kavurma freezes well when packed in an airtight container after cooling. Freeze it in meal-sized portions, thaw it in the refrigerator, and reheat it thoroughly; the meat may be slightly less juicy after thawing.
Is pressure-cooked beef kavurma a healthy meal?
Pressure-cooked beef kavurma provides protein, iron, and vitamin B12, but it is also a red-meat dish and can be rich depending on the cut. Pairing a moderate serving with vegetables makes for a more balanced meal.
Pressure-cooked beef kavurma Vitamins & Minerals
Vitamins
B12
3.6µg · 150% DV
B3
8.7mg · 54% DV
B6
0.51mg · 30% DV
B2
0.33mg · 25% DV
Minerals
Selenium
41µg · 75% DV
Zinc
7.65mg · 70% DV
Phosphorus
315mg · 45% DV
Iron
4.2mg · 23% DV
Potassium ⭐
495mg · 15% DV
Sodium
98mg · 4% DV
Pressure-cooked beef kavurma Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pressure-cooked beef kavurma
To burn the 417 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.
What is Pressure-cooked beef kavurma?
Pressure-cooked beef kavurma is a Turkish preparation of beef cooked until tender, with the pressure cooker shortening the time it takes for the meat to soften. Depending on the recipe, the pieces cook in their own fat or with a little added fat. The result is savoury, rich meat with a tender texture.
In Turkey, it can be served as a main dish with rice, bread or vegetables, and leftovers are often a welcome addition to breakfast, especially alongside eggs. Pickles or a fresh salad make a good contrast to its richness. It is protein-rich and contains no carbohydrates; pair a moderate portion with plenty of vegetables for a lighter meal.
How Nutritious Is Pressure-cooked beef kavurma?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Is Pressure-cooked beef 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 Pressure-cooked beef kavurma Contain Allergens?
No known major allergens
Which Diets Is Pressure-cooked beef 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
Pressure-cooked beef kavurma Fat Profile
SATURATED
11.25g
MONOUNSATURATED
12.3g
POLYUNSATURATED
0.98g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.