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An energy-dense sweet halva made with sesame paste and apricot.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Apricot halva (40 g) has 198 calories. That works out to 494 calories per 100 g. It contains 21.6 g of carbs, 4.4 g of protein, 10.4 g of fat and 1.4 g of fiber. Its 0.3 mg of Copper covers 36% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 40 g
198
KCAL / 40G
Carbs
21.6g
· 8% DV
Protein
4.4g
· 9% DV
Fat
10.4g
· 13% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 9% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 198 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 1.72 g | 9% |
| Trans fat | 0 g | |
| Sodium | 32 mg | 1% |
| Total carbohydrate | 21.6 g | 8% |
| Fiber | 1.4 g | 5% |
| Protein | 4.4 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 40 g | 198 kcal |
| 1 piece (small) | 20 g | 99 kcal |
| 1 slice (thin) | 25 g | 124 kcal |
| 1 ounce (medium) | 28.4 g | 140 kcal |
| 1 slice (thick) | 45 g | 222 kcal |
| 1 serving (medium) | 50 g | 247 kcal |
| 1 piece (large) | 60 g | 296 kcal |
| 100 g | 100 g | 494 kcal |
Calculated from 494 calories per 100 g.
Apricot halva is a sweet halva made with sesame paste and apricot. It combines halva’s rich, nutty flavor with fruitiness, and its texture can vary depending on whether the apricot is mixed in as pieces or another form.
Apricot halva is typically made with sesame paste, sugar, and apricot. Recipes may use a syrup or another ingredient to bind the mixture, so the exact ingredients vary between homemade versions and packaged products.
Apricot halva tastes sweet and nutty, with a fruity tang from the apricot. The sesame flavor remains prominent, while the balance of fruit and sweetness varies by recipe and by how much apricot is included.
Apricot halva includes apricot, which adds fruity flavor and may add soft or chewy pieces to the texture. Plain tahini halva has the characteristic sesame flavor without the apricot component.
Serve apricot halva in small slices at room temperature. It pairs well with tea or coffee and can also be served with fresh fruit; its concentrated sweetness makes it a natural fit for a small dessert plate.
Keep apricot halva tightly covered in a cool, dry place. Refrigeration can make it firmer and change its texture; follow the package instructions for storage after opening and for the product’s use-by guidance.
Yes, you can crumble apricot halva over some baked desserts or use it as a sweet filling. It softens and can melt with heat, so add it near the end if you want to retain more of its texture.
Yes, apricot halva can be eaten at breakfast, but it is a sweet treat rather than a complete meal. A small piece alongside yogurt, fruit, or another breakfast food makes for a more substantial plate.
People with diabetes should account for apricot halva’s sugar when planning a serving, since it can affect blood glucose. A doctor or dietitian can advise whether it fits an individual meal plan.
Apricot halva can contribute to weight gain if large portions or frequent servings add more energy than your body uses. Keeping the portion modest is a practical way to enjoy it as an occasional sweet.
Vitamins
B2
0.08mg · 6% DV
B3
0.88mg · 6% DV
B1
0.06mg · 5% DV
Folate
14µg · 4% DV
Minerals
Copper
0.32mg · 36% DV
Phosphorus
160mg · 23% DV
Manganese
0.48mg · 21% DV
Calcium
100mg · 10% DV
Potassium ⭐
140mg · 4% DV
Sodium
32mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 198 calories in 1 piece (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Apricot halva is a Turkish-style tahini sweet, made by combining sesame paste with a sweetener and apricot, often in pieces. It is sold in slices or blocks and enjoyed as a confection rather than a meal. Its texture is dense yet crumbly, with the toasted, nutty taste of tahini balanced by fruity sweetness. In Turkey it is commonly served in small pieces with tea, and it also works as an after-dinner sweet; elsewhere, it can be found in Middle Eastern and Mediterranean food shops and served with coffee. It is energy-dense, with 494 calories per 100 g, so a small slice is usually enough. Pair it with fresh fruit for a less rich snack.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.72g
MONOUNSATURATED
4.08g
POLYUNSATURATED
3.92g
Omega 6:3 ratio 95:1
Above the ideal 4:1 (95:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.