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Quince stuffed with minced meat, rice, and spices; a traditional Turkish dish
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Stuffed Quince (180 g) has 198 calories. That works out to 110 calories per 100 g. It contains 33.3 g of carbs, 5.8 g of protein, 4.9 g of fat and 4.7 g of fiber. Its 14.4 mg of Vitamin C covers 16% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 180 g
198
KCAL / 180G
Carbs
33.3g
· 12% DV
Protein
5.8g
· 12% DV
Fat
4.9g
· 6% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 12% · Fat 22%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 198 kcal | |
| Total fat | 4.9 g | 6% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 216 mg | 9% |
| Total carbohydrate | 33.3 g | 12% |
| Fiber | 4.7 g | 17% |
| Protein | 5.8 g | 12% |
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 (medium) | 180 g | 198 kcal |
| ½ piece (half) | 90 g | 99 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (small) | 120 g | 132 kcal |
| 1 serving (medium) | 200 g | 220 kcal |
| 1 piece (large) | 250 g | 275 kcal |
| 1 serving (large) | 300 g | 330 kcal |
| 2 piece (double) | 360 g | 396 kcal |
Calculated from 110 calories per 100 g.
Stuffed quince is a savory dish made by filling hollowed quinces with a mixture such as minced meat, rice, and spices. The fruit softens as it cooks, giving the filling a fragrant sweet-tart flavor.
Stuffed quince is usually savory, though the quince itself tastes sweet and tart. The contrast with seasoned meat and rice is part of the dish; some recipes add a sweetener, making the finished version sweeter.
Rub the cut surfaces with lemon juice while preparing stuffed quince. Quince discolors after cutting when exposed to air, so work promptly and keep the prepared pieces in water with a little lemon until you are ready to fill them.
Ground lamb or beef is commonly used in stuffed quince. Lamb gives the filling a richer flavor, while beef is milder; either works with rice and warm spices, so choose according to the taste you want.
No, stuffed quince is commonly cooked with the skin on. The skin helps the fruit hold its shape while it softens, so wash and rub the fuzzy surface clean before cutting and hollowing the quince.
Cut a small cap from each quince and scoop out the core and seeds with a sturdy spoon or paring knife. Leave enough flesh around the sides and base to support the filling while the stuffed quince cooks.
Turkish stuffed quince is usually seasoned with salt and black pepper, with allspice or cinnamon appearing in some recipes. The spice mix varies, so use a restrained amount that complements the quince rather than masking its aroma.
Serve stuffed quince with plain rice, a simple salad, or a light yogurt accompaniment. These sides balance the fruit's sweet-tart flavor without competing with the seasoned meat filling.
Yes, you can cook stuffed quince ahead and refrigerate it in a covered container once cooled. Reheat it gently with a splash of water or cooking liquid so the fruit and filling do not dry out.
Yes, cooked stuffed quince can be frozen, although the fruit may become softer after thawing. Cool it completely, pack it airtight, thaw it in the refrigerator, and reheat thoroughly before serving.
Vitamins
Vitamin C
14.4mg · 16% DV
Biotin
2.7µg · 9% DV
B12
0.22µg · 9% DV
B3
1.26mg · 8% DV
Minerals
Copper
0.13mg · 14% DV
Sodium
216mg · 9% DV
Potassium ⭐
306mg · 9% DV
Phosphorus
58mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 198 calories in 1 piece (medium) (180 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.
Stuffed quince, known in Turkey as ayva dolması, is made by hollowing out quinces and filling them with minced meat, rice and spices before cooking. The fruit’s gentle tartness contrasts with the savoury filling, giving the dish a distinctive sweet-and-savoury balance.
In Turkey it is usually served warm as a main course, often when quinces are in season. Plain yoghurt or a fresh salad makes a simple accompaniment. Quince and rice provide most of its carbohydrates, while the meat adds protein; it has 3.2 g of protein per 100 g. For a lighter version, use lean mince and a little less rice in the filling.
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.
No known major 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
1.44g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 4.6:1
Above the ideal 4:1 (4.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.