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Turkish flatbread with meat, thin crust Calories
Traditional Turkish thin-crust flatbread topped with minced meat
CALORIES
GI
POTASSIUM
FIBER
Turkish flatbread with meat, thin crust Nutrition Facts
Selected: 100 g
248
KCAL / 100G
Carbs
25.6g
· 42%
Protein
11.8g
· 19%
Fat
10.4g
· 39%
Fiber
1.8g
Turkish flatbread with meat, thin crust Vitamins & Minerals
Vitamins
B12
0.72µg · 30% DV
B3
3.4mg · 21% DV
Biotin
4µg · 13% DV
B6
0.19mg · 11% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
138mg · 20% DV
Zinc
2mg · 18% DV
Sodium
410mg · 18% DV
Turkish flatbread with meat, thin crust Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Turkish flatbread with meat, thin crust Processed?
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.
Does Turkish flatbread with meat, thin crust Contain Allergens?
Contains these allergens:
Which Diets Is Turkish flatbread with meat, thin crust Good For?
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
Turkish flatbread with meat, thin crust Fat Profile
SATURATED
3.2g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 29.5:1
Above the ideal 4:1 (29.5:1).
Foods Similar to Turkish flatbread with meat, thin crust
Turkish flatbread with meat, thin crust — Frequently Asked Questions
How many calories are in thin-crust Turkish etli ekmek?
Thin-crust Turkish etli ekmek contains 248 calories per 100 g. It provides 11.8 g of protein, 25.6 g of carbohydrates, and 10.4 g of fat per 100 g.
Is thin-crust Turkish etli ekmek suitable for a Mediterranean diet?
Thin-crust Turkish etli ekmek is compatible with both omnivore and Mediterranean diet patterns. It is a processed food and contains gluten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.