Is Doener healthy

Doner kebab healthy or unhealthy? Sauce, meat and ingredients depend on the operator and manufacturer

Many Germans have a reputation for being a Turkish national dish. But that's not really true: In Turkey there are comparable dishes with mutton or lamb, but you won't find the kebab as we know it in this country - with lots of cabbage, sauce and salad - there.

In addition to pizza and pasta, it is one of the most popular dishes among Germans today. But meat scandals such as the BSE crisis in the 1990s or the so-called “rotten meat” in kebab shops have dug their way into public awareness and continue to raise the question: How healthy or unhealthy is that stuffed with cabbage, salad and meat Flatbread, really?

According to the health portal Alternative Gesund Leben, the health value of a kebab varies greatly - because it depends heavily on the individual manufacturer and its supplier.

The kebab sauce: better homemade

Flavor enhancers, artificial flavors and colors often find their way into sauces. An in-house prepared sauce should always be given preference over an industrially produced one. The background can be requested from the operator beforehand.

The kebab meat: Better organic

The kebab skewers are mostly supplied by large producers and have not infrequently been marinated in the controversial monosodium glutamate before, writes Alternative Gesund Leben. Most of the meat for kebab production comes from industrial factory farming, in which the use of antibiotics and hormones cannot be ruled out.

In terms of fat content, the types of meat differ drastically in some cases: If you have concerns here, you should use a kebab with chicken if in doubt, because it contains less fat than pork or lamb meat.

Increasingly, vegetarian alternatives for kebab fans too

In general, health experts have long recommended eating organic meat. The problem with eating doner kebab: Very few shops order meat products from organic farming - if only because of the higher costs.

In the meantime, however, there are more and more vegetarian alternatives for customers: instead of meat, kebab with meat substitute products, falafel (made from chickpeas) or halloumi cheese are offered.

The basic ingredients: vitamins and minerals - ideally

In addition to additives and saturated fats, the kebab also has a variety of healthy and mineral-rich ingredients, writes the health portal: White and red cabbage rich in vitamins, garlic, which is even said to have cancer-preventing effects, or low-calorie, high-fiber salad.

In addition, it is mainly cucumbers, onions and tomatoes that add value to the kebab. Tomatoes in particular contain various vitamins such as vitamins A, B1, B2, C and E. The onion also provides potassium, calcium and magnesium.

It is these ingredients that do not make the kebab an unhealthy dish per se. However, if the vegetables have been in the display for a long time, the quality can vary greatly here too. It depends on the freshness and adequate cooling of the laid out ingredients.

Food poisoning or salmonella infection from kebab?

Due to the strong competition, many smaller kebab shops, but also suppliers, cannot always comply with all regulations in kebab production, writes Alternative Gesund Leben. In the worst case, the consequences for the customer: minor food poisoning through to salmonella infections after consuming a kebab.

It is therefore recommended that you take a close look behind the counter when you visit. A look into the toilets can also be helpful to check how exactly the operator is taking the hygiene regulations.

How healthy is the doner kebab?

Even if the quality of the kebab depends heavily on the operator and his supplier: If it is a vegetarian version with fresh ingredients, then the kebab can be recommended without hesitation.

However, it should not be consumed every day: According to, the meat-free version contains an average of 450 kcal, while the meat-free version is said to contain 700 kcal. Nevertheless, the kebab for a fast food dish is still "above average healthy".

(mz / dli)