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Yağlama with ground beef and flatbread Calories
Layered flatbread dish with ground beef, tomato-based sauce, often served with yogurt
CALORIES
GI
POTASSIUM
FIBER
Yağlama with ground beef and flatbread Nutrition Facts
Selected: 100 g
228
KCAL / 100G
Carbs
20.1g
· 36%
Protein
10.4g
· 19%
Fat
11.3g
· 45%
Fiber
2.1g
Yağlama with ground beef and flatbread Vitamins & Minerals
Vitamins
B12
0.82µg · 34% DV
B3
2.9mg · 18% DV
B6
0.18mg · 11% DV
Biotin
3.2µg · 11% DV
Minerals
Selenium
14µg · 25% DV
Zinc
2mg · 18% DV
Phosphorus
128mg · 18% DV
Sodium
320mg · 14% DV
Yağlama with ground beef and flatbread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Yağlama with ground beef and flatbread 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 Yağlama with ground beef and flatbread Contain Allergens?
Contains these allergens:
Which Diets Is Yağlama with ground beef and flatbread 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
Yağlama with ground beef and flatbread Fat Profile
SATURATED
3.9g
MONOUNSATURATED
4.5g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 28:1
Above the ideal 4:1 (28:1).
Foods Similar to Yağlama with ground beef and flatbread
Yağlama with ground beef and flatbread — Frequently Asked Questions
How many calories are in ground beef yağlama with flatbread?
Ground beef yağlama with flatbread contains 228 calories per 100 g. A 100 g serving also provides 10.4 g of protein, 20.1 g of carbohydrates, and 11.3 g of fat.
Is ground beef yağlama with flatbread high glycemic?
Ground beef yağlama with flatbread has a glycemic index of 52, which is in the moderate range. It provides 2.1 g of fiber per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.