Vine Leaves Stuffed with Meat: Portions and Calories

Stuffed Grape Leaves with Meat

40 g

Calculation basis: Based on the cooked Diyetkolik sarma recipe with brined vine leaves, beef mince, rice and olive oil: 249.33 calories per 240 g. Yogurt is excluded; 40 g is only the source’s example roll weight.

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

42kcal

Carbohydrate2.5 g 24%

Protein1.8 g 17%

Fat2.7 g 59%

Stuffed Grape Leaves with Meat Nutrition Values

Nutrients	100 g	1 Reference roll example (40 g)
Calories(kcal)	104	42
Carbohydrate (g)	6.24	2.5
Protein (g)	4.53	1.81
Fat (g)	6.8	2.72
Fiber (g)	1	0.4
Cholesterol (mg)	8.79	3.51
Sodium (mg)	712.89	285.16
Potassium (mg)	165.57	66.23
Calcium (mg)	67.1	26.84
Iron (mg)	1.1	0.44
Vitamin C (mg)	8.82	3.53

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 Stuffed Grape Leaves with Meat

A 240 g cooked portion of this meat-filled vine-leaf recipe provides about 249 calories and 10.87 g protein. The calculation includes leaves, beef mince, rice, oil and sauce. Yogurt served alongside is excluded.

How many calories are in one roll or four?

The source uses 40 g as an example weight for one roll, providing about 42 calories. Four rolls can be calculated as about 166 calories if they actually weigh 160 g together. Small, tightly rolled leaves and large rolls differ in weight, so four pieces should not automatically be treated as 160 g.

A 240 g portion contains about 14.98 g carbohydrate, 16.31 g fat and 2.41 g fibre. The rice, mince and olive oil are already included. If you add yogurt, measure it separately; the weight of the rolls alone does not describe the whole meal with yogurt.

With 100 g plain whole-milk yogurt added to this 240 g sarma portion, the example totals about 310 calories and 14.34 g protein.

The example meat-stuffed cabbage roll weighs 70 g, unlike the 40 g vine-leaf example here. When changing leaves, check the filling ratio and cooked weight as well as the piece count.

The filling and brined leaves

The reference uses 250 g brined vine leaves, 200 g beef mince, a tea glass of rice, onion, garlic, tomatoes, tomato and pepper pastes, five tablespoons of olive oil, water and 5 g salt. The leaves are soaked in hot water and trimmed, filled with the raw mixture, then cooked in a pot with sauce and water. This is a different recipe from meat-free olive-oil dolmas.

The source estimates about 1,711 mg sodium in 240 g, equivalent to roughly 4.28 g salt. Brined leaves, the pastes and added salt all matter when considering the dish’s sodium. Soaking and rinsing can change the actual amount, but a fixed reduction cannot be calculated without measurements.

Recipe source

The reference is Diyetkolik’s meat-filled vine-leaf recipe and the matching nutrition calculation. A home recipe with different meat, oil or rice proportions may differ. Final cooked batch weight was not supplied, so no total yield was inferred. Vitamin A expressed in IU was not treated as micrograms RAE.