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High-protein, low-carbohydrate
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sautéed Turkey Külbastı (150 g) has 285 calories. That works out to 190 calories per 100 g. It contains 0 g of carbs, 42.8 g of protein, 12.3 g of fat and 0 g of fiber. Its 14.7 mg of B3 covers 92% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
285
KCAL / 150G
Carbs
0g
· 0% DV
Protein
42.8g
· 86% DV
Fat
12.3g
· 16% 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 61% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 285 kcal | |
| Total fat | 12.3 g | 16% |
| Saturated fat | 3.08 g | 15% |
| Trans fat | 0.05 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 42.8 g | 86% |
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) | 150 g | 285 kcal |
| 1 ounce (small) | 28.4 g | 54 kcal |
| 1 piece (small) | 75 g | 143 kcal |
| 100 g | 100 g | 190 kcal |
| 1 piece (medium) | 120 g | 228 kcal |
| 1 cup (diced) | 140 g | 266 kcal |
| 1 cup (shredded) | 150 g | 285 kcal |
| 1 piece (large) | 180 g | 342 kcal |
| 1 serving (large) | 220 g | 418 kcal |
Calculated from 190 calories per 100 g.
Sautéed turkey külbastı is a Turkish-style dish of flattened or thinly cut turkey cooked quickly in a pan. It is commonly made with turkey breast, though boneless thigh can also be used.
Cook sautéed turkey külbastı in a hot pan with a little oil, turning the pieces so both sides brown and the center cooks through. Keep the pieces similar in thickness and avoid leaving lean breast meat in the pan too long.
Turkey breast is a common choice for sautéed turkey külbastı because it can be sliced or flattened easily and cooks quickly. Boneless thigh is a good option if you prefer meat with more fat and a juicier texture.
To keep sautéed turkey külbastı moist, flatten the pieces evenly and cook them quickly rather than leaving them in the pan after they are done. Let the meat rest briefly before slicing so its juices have time to settle.
Sautéed turkey külbastı is typically cooked as seasoned turkey meat without a required breadcrumb coating. Turkey schnitzel is usually breaded before frying, so it has a crisp crust that külbastı does not need to have.
Yes, sautéed turkey külbastı can be cooked without marinating; season the turkey just before it goes into the pan. A simple marinade with oil, garlic, herbs, or lemon adds flavor, but it is not essential to the dish.
In sautéed turkey külbastı, külbastı refers to a Turkish preparation of flattened meat cooked over direct heat or in a pan. The word describes the style of preparation, not a special turkey breed or a particular sauce.
Serve sautéed turkey külbastı with rice or bulgur, roasted vegetables, or a fresh salad. A yogurt-based side also pairs well with the seasoned meat and makes the meal feel less dry.
Yes, cooked sautéed turkey külbastı can be frozen in a sealed, freezer-safe container once it has cooled. Thaw it in the refrigerator and reheat it until hot throughout; the texture may be slightly less juicy after freezing.
Reheat sautéed turkey külbastı gently in a covered pan with a small splash of water or broth. Stop as soon as it is hot throughout, since prolonged heating makes the lean turkey tougher and drier.
Vitamins
B3
14.7mg · 92% DV
B12
1.13µg · 47% DV
B6
0.78mg · 46% DV
B5
1.13mg · 23% DV
Minerals
Selenium
47µg · 85% DV
Phosphorus
353mg · 50% DV
Zinc
3.6mg · 33% DV
Copper
0.14mg · 16% DV
Potassium ⭐
443mg · 13% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 285 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.
Sautéed Turkey Külbastı is a Turkish-style dish of turkey cutlets, usually flattened and cooked in a hot pan with a little oil and seasoning. The meat has a mild flavour and a tender bite when cooked just through, with a lightly browned surface. In Turkey it may be served as a main meal with rice, salad or yoghurt; elsewhere, roasted vegetables or a simple green salad make easy accompaniments.
It is protein-rich and contains no carbohydrates per 100 g, so it can suit meals built around meat and vegetables. Use a modest amount of oil and avoid overcooking the cutlets to keep the dish lighter and the turkey moist.
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.
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 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.
No known major allergens
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
SATURATED
3.08g
MONOUNSATURATED
4.57g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.