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Whole wheat, baked in tandir, high fiber, traditional bread
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Asrin tandir bread (whole wheat) (90 g) has 212 calories. That works out to 235 calories per 100 g. It contains 40.1 g of carbs, 7.8 g of protein, 2 g of fat and 6.1 g of fiber. Its 1.1 mg of Manganese covers 47% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 90 g
212
KCAL / 90G
Carbs
40.1g
· 15% DV
Protein
7.8g
· 16% DV
Fat
2g
· 3% DV
Fiber
6.1g
· 22% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 15% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 212 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 0.36 g | 2% |
| Trans fat | 0 g | |
| Sodium | 342 mg | 15% |
| Total carbohydrate | 40.1 g | 15% |
| Fiber | 6.1 g | 22% |
| Protein | 7.8 g | 16% |
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) | 90 g | 212 kcal |
| 1 slice (thin) | 35 g | 82 kcal |
| ½ piece (half) | 45 g | 106 kcal |
| 1 slice (thick) | 55 g | 129 kcal |
| 1 piece (small) | 60 g | 141 kcal |
| 2 slice (medium) | 70 g | 165 kcal |
| 100 g | 100 g | 235 kcal |
| 1 serving (medium) | 100 g | 235 kcal |
| 1 piece (large) | 130 g | 306 kcal |
Calculated from 235 calories per 100 g.
Asrin tandir bread (whole wheat) is bread made with whole-wheat flour and baked in a tandir, a traditional oven. The tandir baking method gives it a characteristic baked flavor, while the bread’s thickness and softness can vary.
Asrin tandir bread (whole wheat) is defined by its whole-wheat flour and tandir baking, while pita is commonly baked as a pocket-forming flatbread. Tandir bread does not necessarily have a pocket, so it is often served alongside food or used for wrapping.
Asrin tandir bread (whole wheat) pairs well with soups, stews, grilled meat, kebabs, and dips. It can also be served at breakfast with eggs or cheese, or used to scoop up sauces and wrap vegetables or other fillings.
Yes, Asrin tandir bread (whole wheat) can be frozen. Divide it into portions, seal them in a freezer-safe bag, and thaw only what you need; a brief warming in a pan or oven helps refresh the texture.
Store Asrin tandir bread (whole wheat) in a closed bread bag or bread box in a cool, dry place to slow it from drying out. Avoid warm, humid storage, and discard the whole loaf if you see mold.
Warm Asrin tandir bread (whole wheat) briefly in a skillet, oven, or toaster oven. If it has dried out, lightly sprinkle it with water or wrap it in a clean, slightly damp cloth before warming to help soften it.
Yes, Asrin tandir bread (whole wheat) can be used for wraps. Warm it first so it bends more easily; if it is dry, it may crack when folded. Fill it with vegetables, cheese, eggs, or cooked meat.
Asrin tandir bread (whole wheat) can harden when left exposed to air because it loses moisture. Its whole-wheat flour also gives it a denser texture than many white breads. Keep it sealed and warm it briefly to soften it.
Traditionally, tandir bread is cooked by placing shaped dough against the hot inner surface of a tandir oven. That describes the traditional method; the exact recipe and production process for Asrin tandir bread (whole wheat) may differ.
Yes, Asrin tandir bread (whole wheat) can raise blood sugar because it contains carbohydrates; whole-wheat flour does not eliminate that effect. The response varies with the portion and the rest of the meal, so people with diabetes should follow their individual care plan.
Vitamins
B1
0.29mg · 24% DV
B3
3.33mg · 21% DV
Folate
30.6µg · 8% DV
B5
0.36mg · 7% DV
Minerals
Manganese
1.08mg · 47% DV
Phosphorus
162mg · 23% DV
Copper
0.16mg · 18% DV
Magnesium
70mg · 17% DV
Sodium
342mg · 15% DV
Potassium ⭐
225mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 212 calories in 1 piece (medium) (90 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.
Asrin tandir bread (whole wheat) is a traditional flatbread made with whole-wheat dough and baked in a tandir, a clay oven used in Turkey and neighbouring regions. The whole-wheat flour gives it a heartier character than bread made with refined flour.
It is typically tender inside, with a toasted aroma from the oven. In Turkey, tandir bread is served at the table with soups, beans and meat dishes, and can also be enjoyed at breakfast with cheese and olives. Its fibre makes it a satisfying everyday bread; pair it with vegetables and a protein-rich dish for a balanced meal, or choose a smaller piece when serving it alongside other filling foods.
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.
High
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 2
Minimally 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.36g
MONOUNSATURATED
0.27g
POLYUNSATURATED
0.99g
Omega 6:3 ratio 6.7:1
Above the ideal 4:1 (6.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.