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Tangy grape leaves stuffed with rice and herbs
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Sour stuffed grape leaves (120 g) has 170 calories. That works out to 142 calories per 100 g. It contains 22.7 g of carbs, 3.4 g of protein, 7.7 g of fat and 4.4 g of fiber. Its 45.6 µg of Vitamin K covers 38% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 4 piece (medium) · 120 g
170
KCAL / 120G
Carbs
22.7g
· 8% DV
Protein
3.4g
· 7% DV
Fat
7.7g
· 10% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 8% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 170 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 1.14 g | 6% |
| Trans fat | 0 g | |
| Sodium | 504 mg | 22% |
| Total carbohydrate | 22.7 g | 8% |
| Fiber | 4.4 g | 16% |
| Protein | 3.4 g | 7% |
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 |
|---|---|---|
| 4 piece (medium) | 120 g | 170 kcal |
| 2 piece (small) | 60 g | 85 kcal |
| ½ cup (medium) | 90 g | 128 kcal |
| 100 g | 100 g | 142 kcal |
| 1 serving (medium) | 150 g | 213 kcal |
| 6 piece (large) | 180 g | 256 kcal |
| 1 cup (medium) | 180 g | 256 kcal |
| 1 serving (large) | 220 g | 312 kcal |
| 8 piece (extra large) | 240 g | 341 kcal |
Calculated from 142 calories per 100 g.
Sour stuffed grape leaves are grape leaves rolled around a rice-and-herb filling and cooked until tender; this Turkish version is called ekşili sarma. Their defining feature is a tangy flavor in the filling or cooking liquid.
Sour stuffed grape leaves usually contain rice, herbs, and often onion, wrapped in grape leaves. Recipes vary, and the tangy component may be added to the filling, the cooking liquid, or both.
Sour stuffed grape leaves are a kind of dolma: dolma is a broad name for stuffed vegetables or leaves in Turkish and neighboring cuisines. Ekşili sarma specifically refers to a tangy grape-leaf version.
To make sour stuffed grape leaves, cooks wrap a rice-and-herb mixture in grape leaves, arrange the rolls snugly in a pot, then simmer them with water and a souring ingredient until tender.
Lemon juice, sour grape juice, sumac, or pomegranate molasses can give sour stuffed grape leaves their tang, depending on the recipe. The souring ingredient is often added to the cooking liquid so its flavor spreads through the rolls.
Sour stuffed grape leaves can be served either way. Olive-oil versions are commonly enjoyed cold or at room temperature, while wetter or freshly cooked versions are often served warm.
Roll sour stuffed grape leaves firmly without overfilling them, then place each roll seam-side down in the pot. Arrange them close together and weigh them down with a heatproof plate while they cook.
Yes, jarred grape leaves work for sour stuffed grape leaves. Rinse them to remove excess brine, separate the leaves gently, and trim any tough stems before adding the filling and rolling.
Serve sour stuffed grape leaves with plain yogurt, a cucumber salad, or fresh bread. Mild sides complement their tart flavor without competing with the herbs and seasoning in the filling.
Refrigerate leftover sour stuffed grape leaves in a covered container once they have cooled, and eat them within about 3–4 days. They can be served cold or gently reheated with a little water.
Vitamins
Vitamin K
45.6µg · 38% DV
Vitamin E
1.44mg · 10% DV
Biotin
2.16µg · 7% DV
Folate
28.8µg · 7% DV
Minerals
Manganese
0.58mg · 25% DV
Sodium
504mg · 22% DV
Copper
0.14mg · 16% DV
Iron
1.68mg · 9% DV
Potassium ⭐
202mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 170 calories in 4 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
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Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sour stuffed grape leaves are grape leaves wrapped around a rice-and-herb filling, with lemon, sumac or another souring ingredient giving the filling its tang. Recipes vary across Turkish and wider Mediterranean and Middle Eastern cooking; some also use olive oil in the filling or cooking liquid.
They’re often served as a meze or side, at room temperature or gently warmed, and are easy to share at a meal. The rice provides most of the carbohydrate, while the leaves contribute some fibre; this is not a particularly protein-rich dish. Serve with fresh herbs and lemon, or pair it with beans or another protein-rich dish for a more filling meal.
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 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.14g
MONOUNSATURATED
4.08g
POLYUNSATURATED
1.56g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.