Meat Sauté: Calories in a Turkish Sheep-Meat Recipe

Meat Saute

100 g

Calculation basis: Values use Dietkolik’s sheep-meat sauté with tomato, pepper and onion. Its declared 210 g prepared serving has 224.56 kcal. Beef versions and recipes with added oil can differ.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

107kcal

Carbohydrate3.1 g 12%

Protein7.6 g 28%

Fat7 g 59%

Meat Saute Nutrition Values

Nutrients	100 g	1 100 g prepared meat sauté
Calories(kcal)	107	107
Carbohydrate (g)	3.15	3.15
Protein (g)	7.6	7.6
Fat (g)	7.04	7.04
Fiber (g)	0.89	0.89
Cholesterol (mg)	28.07	28.07
Sodium (mg)	62.86	62.86
Potassium (mg)	243.52	243.52
Calcium (mg)	21.85	21.85
Iron (mg)	1.02	1.02
Vitamin C (mg)	26.41	26.41

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Dietitian's Tips for Consuming Meat Saute

This meat sauté uses a Turkish recipe made with sheep meat, tomatoes, green peppers, onions and garlic. Its 210 g prepared serving provides about 225 kcal, 16 g protein and 14.8 g fat. A beef version or one cooked with added oil may have a different composition.

Weighing a serving

A 150 g portion provides about 160 kcal, 11.4 g protein and 10.6 g fat. That weight includes the vegetables and cooking juices as well as the meat. The mixed-dish figures do not describe meat pieces lifted out and weighed on their own.

Rice and bread are not included in the reference serving. Count the accompaniments you actually add separately when calculating the meal.

Is oil added?

The recipe lists 500 g sheep meat, two small onions, five garlic cloves, seven green peppers, three tomatoes, pepper paste, parsley and seasoning. It does not call for added oil. The meat still contributes fat, so “no added oil” does not mean fat-free.

In the published method, the meat and vegetables cook in their own juices, with tomatoes added after an approximately 45–50 minute stage. Cooking time can vary with the cut and equipment; that number is not a guarantee for every preparation.

Liver sauté uses both butter and olive oil, while beef kavurma can include added tallow. Neither panel replaces this sheep-meat recipe without added oil.

Source note

The figures use Dietkolik's recipe estimate and explicit per-100-g column. A conflicting portion sentence beneath that table was not used. Six declared servings do not establish the finished pot weight. Total sugars, saturated fat and vitamin A in RAE are not established.