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Bread with labneh cheese is a nutritious snack or breakfast, combining creamy labneh with bread.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Bread with Labneh Cheese (80 g) has 168 calories. That works out to 210 calories per 100 g. It contains 23.6 g of carbs, 5.8 g of protein, 5 g of fat and 1.7 g of fiber. Its 0.3 µg of B12 covers 13% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 80 g
168
KCAL / 80G
Carbs
23.6g
· 9% DV
Protein
5.8g
· 12% DV
Fat
5g
· 6% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 14% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 168 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 2.56 g | 13% |
| Trans fat | 0.01 g | |
| Sodium | 272 mg | 12% |
| Total carbohydrate | 23.6 g | 9% |
| Fiber | 1.7 g | 6% |
| Protein | 5.8 g | 12% |
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) | 80 g | 168 kcal |
| 1 piece (mini) | 30 g | 63 kcal |
| 1 slice (thin) | 40 g | 84 kcal |
| 1 piece (small) | 50 g | 105 kcal |
| 1 slice (thick) | 60 g | 126 kcal |
| 100 g | 100 g | 210 kcal |
| 1 serving (whole) | 100 g | 210 kcal |
| 1 piece (large) | 120 g | 252 kcal |
| 2 piece (double) | 160 g | 336 kcal |
Calculated from 210 calories per 100 g.
Spread labneh over a slice of bread and add toppings such as cucumber, tomato, herbs, or olive oil. For a crisp base, toast the bread first and spread on the labneh just before serving.
Sourdough, whole-grain bread, and sturdy country loaves all work well for bread with labneh cheese. Choose a thicker slice if you plan to add juicy vegetables or several toppings, so the bread holds its shape.
Cucumber, tomato, olives, fresh mint, and za’atar are classic toppings for bread with labneh cheese. A drizzle of olive oil or a sprinkle of chili flakes adds flavor without making the topping too heavy.
Yes, but it is usually better to toast the bread first and add the labneh afterward. Heating labneh in a toaster or sandwich press can make it soften and leak, especially if the bread is thin.
No, bread with labneh cheese is not quite the same as cream cheese toast. Labneh is strained yogurt, so it is typically tangier and thicker; cream cheese has a richer, less yogurt-like flavor.
Yes, you can warm bread with labneh cheese in the oven. For a cool, creamy topping, heat the bread first and spread on labneh afterward; baking it already topped may dry or soften the labneh.
Serve bread with labneh cheese with olives, fresh vegetables, or a simple salad. It also fits a Middle Eastern-style breakfast spread with cucumber, tomatoes, and other small dishes.
You can prepare the components of bread with labneh cheese ahead, but assemble them close to serving. Labneh gradually moistens bread, so keep the bread and topping separate if you want to preserve a crisp texture.
Store leftover bread with labneh cheese in a covered container in the refrigerator and eat it promptly. The bread will soften as it sits; storing the bread and labneh separately keeps the texture better.
Yes, bread with labneh cheese can make a convenient breakfast, especially with vegetables or an egg on top. Pairing it with fresh produce adds variety and makes the meal more substantial.
Vitamins
B12
0.3µg · 13% DV
B2
0.14mg · 11% DV
B1
0.1mg · 8% DV
B3
1.28mg · 8% DV
Minerals
Selenium
6.8µg · 12% DV
Sodium
272mg · 12% DV
Phosphorus
68mg · 10% DV
Calcium
88mg · 9% DV
Potassium ⭐
88mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 168 calories in 1 piece (medium) (80 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.
Bread with Labneh Cheese pairs bread with labneh, a thick, tangy spread made by straining yogurt. Labneh is common across the Levant and wider Middle East, where it is often served with bread at breakfast or as part of a mezze spread. There is no single required type of bread or fixed preparation: the labneh may be spread on top or served alongside.
The bread makes it a filling source of carbohydrates, while labneh adds some protein and fat; a 100 g portion provides 7.2 g of protein. For a lighter breakfast or snack, choose whole-grain bread and serve it with fresh tomatoes, cucumber or herbs.
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.
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
— Not 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
2.56g
MONOUNSATURATED
1.36g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.