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Traditional Turkish bread, usually made with wheat flour
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Bardem (40 g) has 100 calories. That works out to 250 calories per 100 g. It contains 20 g of carbs, 3.4 g of protein, 0.5 g of fat and 1 g of fiber. Its 0.1 mg of Manganese covers 5% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 slice (medium) · 40 g
100
KCAL / 40G
Carbs
20g
· 7% DV
Protein
3.4g
· 7% DV
Fat
0.5g
· 1% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 14% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 100 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.08 g | 0% |
| Trans fat | 0 g | |
| Sodium | 192 mg | 8% |
| Total carbohydrate | 20 g | 7% |
| Fiber | 1 g | 4% |
| Protein | 3.4 g | 7% |
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 slice (medium) | 40 g | 100 kcal |
| 1 slice (thin) | 25 g | 63 kcal |
| 1 slice (thick) | 60 g | 150 kcal |
| 1 serving (medium) | 80 g | 200 kcal |
| 100 g | 100 g | 250 kcal |
| 1 piece (small) | 120 g | 300 kcal |
| 1 serving (large) | 160 g | 400 kcal |
| 1 piece (large) | 200 g | 500 kcal |
| 1 piece (whole) | 300 g | 750 kcal |
Calculated from 250 calories per 100 g.
Bardem is a traditional Turkish bread, usually made with wheat flour. Its exact shape and recipe may vary by local custom or baker, so the name does not necessarily refer to one standardized loaf.
Bardem is made by preparing and baking a dough, usually with wheat flour. Recipes can differ in how the dough is leavened, rested, shaped, and cooked, so there is not one method that applies to every version.
Bardem is usually made from wheat flour, with other ingredients depending on the recipe. The particular ingredients and preparation can vary between versions, so the name alone does not specify a single fixed formula.
Keep Bardem in a bread box or paper bag in a cool, dry place if you plan to eat it soon. A plastic bag can help retain softness, but trapped moisture may encourage mould, especially in a warm kitchen.
Yes, Bardem freezes well. Slice it first and seal the portions in a freezer-safe bag so you can take out only what you need. Thaw individual slices or warm them directly rather than repeatedly thawing and refreezing the loaf.
Serve Bardem alongside soups, stews, or other main dishes, or use it to accompany a Turkish breakfast. The bread’s best pairing depends on its texture and the meal; it can also be toasted and served with simple toppings.
Yes, Bardem can be toasted or used for sandwiches if its shape and texture suit the filling. Slice it evenly, and toast it briefly; a particularly thin or crusty loaf may be better served alongside fillings than used as a sandwich base.
Not necessarily; whether Bardem contains yeast depends on the specific recipe. Traditional bread recipes can use different leavening methods, so confirm the preparation with the baker if you need to know whether a particular loaf is yeast-leavened.
Bardem is stale when its crumb feels dry or firm and it no longer has its usual texture. Staleness is different from spoilage: discard the bread if you see mould or notice an unusual smell, rather than trying to salvage it by heating.
People with diabetes can include Bardem, but bread made with wheat flour can raise blood glucose. Portion size and what you eat with it matter; follow your own glucose response and discuss individual meal choices with your healthcare professional.
Vitamins
B1
0.05mg · 4% DV
B3
0.6mg · 4% DV
Folate
10µg · 3% DV
B5
0.12mg · 2% DV
Minerals
Sodium
192mg · 8% DV
Manganese
0.12mg · 5% DV
Selenium
2.8µg · 5% DV
Phosphorus
32mg · 5% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 100 calories in 1 slice (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.
Bardem is a traditional Turkish bread, usually made with wheat flour. It has a familiar, gently wheaty taste and is served sliced; its exact texture can vary with the local or home recipe. In Turkey, bread is a regular part of the table rather than a dish reserved for a particular occasion.
It may be eaten at breakfast alongside cheese, olives or eggs, or served with soup and other meals to help scoop up sauces. Bardem is mostly a source of carbohydrates, with relatively little fat. Pair it with vegetables and a protein-rich food for a more balanced plate, or choose a portion that fits the rest of your meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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
— 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
0.08g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.