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Source of protein and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
198
KCAL / 100G
Carbs
13.2g
· 26%
Protein
16.8g
· 33%
Fat
9.1g
· 41%
Fiber
2.1g
Vitamins
B12
1.65µg · 69% DV
B3
4.65mg · 29% DV
B6
0.31mg · 18% DV
B2
0.19mg · 15% DV
Minerals
Zinc
4mg · 36% DV
Selenium
18.5µg · 34% DV
Phosphorus
188mg · 27% DV
Sodium
410mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
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
3.35g
MONOUNSATURATED
3.82g
POLYUNSATURATED
0.61g
Omega 6:3 ratio 5.8:1
Above the ideal 4:1 (5.8:1).
Raw Harput meatball contains 198 calories per 100 g.
Raw Harput meatball provides 16.8 g of protein per 100 g. This makes it a notable source of protein within its calorie content.
Yes. A 100 g serving of raw Harput meatball contains 13.2 g of carbohydrates.
Raw Harput meatball contains 9.1 g of fat per 100 g. Consider this amount as part of your overall daily fat intake.
Yes. It contains 2.1 g of fiber per 100 g, which can be relevant when planning a more filling meal.
Raw Harput meatball has a glycemic index of 48. This falls within the low glycemic index range.
It can fit into a meal plan when portions are considered, as it provides 198 calories per 100 g. It is compatible with omnivore, Mediterranean, and flexitarian eating patterns.
No. Raw Harput meatball contains gluten and is not suitable for people avoiding gluten.
Yes. It contains egg, so it should be avoided by people with an egg allergy.
No. Raw Harput meatball is classified as minimally processed, meaning it is not considered highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.