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Protein source
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sauced beef döner sandwich (300 g) has 720 calories. That works out to 240 calories per 100 g. It contains 67.2 g of carbs, 36.6 g of protein, 34.2 g of fat and 4.5 g of fiber. Its 3.2 µg of B12 covers 131% of the Daily Value. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 300 g
720
KCAL / 300G
Carbs
67.2g
· 24% DV
Protein
36.6g
· 73% DV
Fat
34.2g
· 44% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 20% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 720 kcal | |
| Total fat | 34.2 g | 44% |
| Saturated fat | 10.8 g | 54% |
| Trans fat | 0.45 g | |
| Sodium | 1710 mg | 74% |
| Total carbohydrate | 67.2 g | 24% |
| Fiber | 4.5 g | 16% |
| Protein | 36.6 g | 73% |
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 serving (medium) | 300 g | 720 kcal |
| 100 g | 100 g | 240 kcal |
| 1 piece (small) | 180 g | 432 kcal |
| 1 serving (small) | 250 g | 600 kcal |
| 1 piece (medium) | 320 g | 768 kcal |
| 1 serving (large) | 400 g | 960 kcal |
| 1 piece (large) | 450 g | 1080 kcal |
| 1 serving (jumbo) | 550 g | 1320 kcal |
Calculated from 240 calories per 100 g.
A sauced beef döner sandwich contains cooked, thinly sliced beef döner, bread and sauce. Shops may add vegetables such as tomato, onion, lettuce or pickles, so the exact fillings vary by restaurant.
There is no single standard sauce for a sauced beef döner sandwich. Depending on the shop, it may have a tomato-based sauce, a spicy sauce, garlic yogurt or a mayonnaise-based sauce; ask what that restaurant uses.
A sauced beef döner sandwich is Turkish in style, while gyros are associated with Greek cooking and shawarma with Middle Eastern cooking. They all use seasoned meat cooked on a rotating spit, but their seasonings, sauces and customary toppings differ.
Tomato, onion, lettuce and pickles are common toppings for a sauced beef döner sandwich. Add fresh vegetables for crunch, and keep the sauce moderate so the bread does not become soggy before you eat it.
Yes, you can make a sauced beef döner sandwich at home with cooked döner meat, bread, sauce and your preferred toppings. Warm the meat and bread separately, then assemble the sandwich just before serving.
A sauced beef döner sandwich is usually served warm, with the cooked döner meat freshly heated. The vegetables and sauce may be cool, creating a contrast in temperature and texture.
Keep a leftover sauced beef döner sandwich refrigerated and eat it by the next day. The bread can turn soggy as it absorbs the sauce, so store the meat, bread and sauce separately when possible.
Reheat the beef until thoroughly hot, and warm the bread separately in a pan or oven. Remove fresh vegetables and sauce first, then add them back after heating to avoid limp vegetables and overly soft bread.
A sauced beef döner sandwich provides protein, but the bread and sauce also contribute to the meal’s overall energy and salt. For a more balanced option, choose extra vegetables and ask for less sauce.
Freezing a fully assembled sauced beef döner sandwich is not recommended because the bread and sauce can become soggy after thawing. Freeze the cooked beef separately if needed, then reheat it thoroughly and assemble with fresh bread and sauce.
Vitamins
B12
3.15µg · 131% DV
B3
11.1mg · 69% DV
B6
0.66mg · 39% DV
B2
0.48mg · 37% DV
Minerals
Selenium
50µg · 91% DV
Sodium
1710mg · 74% DV
Zinc
7.35mg · 67% DV
Phosphorus
426mg · 61% DV
Potassium ⭐
735mg · 22% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 720 calories in 1 serving (medium) (300 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 Sauced beef döner sandwich brings together thin slices of beef cooked on a rotating spit, bread and a sauce. Döner has roots in Turkey, where sandwiches like this are a familiar quick lunch or street-food meal; the sauce and other fillings vary from one shop to another.
The meat is savoury, with browned edges, while the bread softens around the filling and the sauce adds moisture and richness. It is often served as a meal on its own, or with salad or pickles. It provides protein, with 12.2 g per 100 g. For a lighter option, ask for less sauce and add a side salad.
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
10.8g
MONOUNSATURATED
14.1g
POLYUNSATURATED
5.1g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.