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Small doner sandwich portion with bread, doner meat, and salad
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Quarter doner sandwich (140 g) has 301 calories. That works out to 215 calories per 100 g. It contains 29.1 g of carbs, 16.1 g of protein, 13.4 g of fat and 2.5 g of fiber. Its 1.3 µg of B12 covers 53% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (small) · 140 g
301
KCAL / 140G
Carbs
29.1g
· 11% DV
Protein
16.1g
· 32% DV
Fat
13.4g
· 17% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 21% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 301 kcal | |
| Total fat | 13.4 g | 17% |
| Saturated fat | 4.34 g | 22% |
| Trans fat | 0.17 g | |
| Sodium | 602 mg | 26% |
| Total carbohydrate | 29.1 g | 11% |
| Fiber | 2.5 g | 9% |
| Protein | 16.1 g | 32% |
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 piece (small) | 140 g | 301 kcal |
| ½ piece (half) | 70 g | 151 kcal |
| 100 g | 100 g | 215 kcal |
| 1 serving (mini) | 120 g | 258 kcal |
| 1 piece (medium) | 170 g | 366 kcal |
| 1 piece (large) | 210 g | 452 kcal |
| 1 serving (jumbo) | 250 g | 538 kcal |
| 1 piece (double) | 280 g | 602 kcal |
Calculated from 215 calories per 100 g.
A quarter doner sandwich is a small bread sandwich filled with sliced doner meat, usually with salad such as lettuce, tomato, or onion. Shops vary the vegetables, sauces, and type of meat.
A quarter doner sandwich can be made with beef, lamb, chicken, or a combination, depending on the shop and its local recipe. Ask which meat is on the spit if you need to know.
A quarter doner sandwich is a Turkish-style bread serving of doner meat, while shawarma is a related Middle Eastern spit-roasted meat dish. Seasonings, accompaniments, and serving styles vary by region, so they are similar but not identical.
A quarter doner sandwich is one way of serving doner kebab: sliced meat is placed inside bread. “Kebab” is a broader term for many grilled or roasted meat dishes, not just doner sandwiches.
A quarter doner sandwich may come with hot sauce, ketchup, mayonnaise, or no sauce, depending on the shop. Ask for sauce on the side if you want to control the flavor or keep the bread from getting soggy.
Yes, you can make a quarter doner sandwich at home with cooked doner-style meat, a small bread roll, and salad. Heat the meat thoroughly, then add the fresh vegetables and sauce just before serving.
A quarter doner sandwich pairs well with pickles, a crisp salad, or yogurt-based drinks such as ayran. Fries are another common side when you want a more substantial meal.
For the best texture, remove the lettuce and other fresh salad from the quarter doner sandwich, then warm the meat separately. Reassemble it afterward; microwaving the whole sandwich can make the bread soft and the salad wilted.
You can freeze the cooked doner meat from a quarter doner sandwich, but freezing the assembled sandwich is not ideal. Bread and salad change texture after thawing, so freeze the meat separately and add fresh fillings later.
A quarter doner sandwich is not necessarily spicy. The meat may be seasoned mildly, while heat usually comes from chili or hot sauce; request a mild version or leave the sauce off if preferred.
Vitamins
B12
1.26µg · 53% DV
B3
4.76mg · 30% DV
B6
0.27mg · 16% DV
Biotin
4.2µg · 14% DV
Minerals
Selenium
20µg · 36% DV
Sodium
602mg · 26% DV
Phosphorus
179mg · 26% DV
Zinc
2.66mg · 24% DV
Potassium ⭐
294mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 301 calories in 1 piece (small) (140 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.
A quarter doner sandwich is a small serving of doner meat tucked into bread, often with salad vegetables such as tomato, onion and lettuce. Doner, associated with Turkish cooking, is sliced from meat cooked on a vertical spit; the sandwich format makes it an easy meal on the go.
The meat is savoury and lightly crisp at the edges, while the bread is soft and the salad adds freshness. In Turkey and in doner shops around the world, it is commonly eaten for lunch or as a filling snack, often with a yogurt drink or a simple side salad. It offers a mix of protein and carbohydrates; a little extra salad can make the meal feel lighter without adding another heavy side.
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 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.34g
MONOUNSATURATED
5.18g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 31.5:1
Above the ideal 4:1 (31.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.