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Nutritious, fiber-rich bread made with buckwheat and ancient siyez wheat flour
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Buckwheat & siyez wheat bread (40 g) has 94 calories. That works out to 235 calories per 100 g. It contains 17.8 g of carbs, 3.3 g of protein, 0.8 g of fat and 2.1 g of fiber. Its 0.3 mg of Manganese covers 12% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 40 g
94
KCAL / 40G
Carbs
17.8g
· 6% DV
Protein
3.3g
· 7% DV
Fat
0.8g
· 1% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 14% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 94 kcal | |
| Total fat | 0.8 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 156 mg | 7% |
| Total carbohydrate | 17.8 g | 6% |
| Fiber | 2.1 g | 8% |
| Protein | 3.3 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 | 94 kcal |
| 1 slice (thin) | 25 g | 59 kcal |
| 1 slice (thick) | 60 g | 141 kcal |
| 1 serving (medium) | 60 g | 141 kcal |
| 2 slice (medium) | 80 g | 188 kcal |
| 100 g | 100 g | 235 kcal |
| 1 piece (small) | 100 g | 235 kcal |
| 1 serving (large) | 120 g | 282 kcal |
| 1 piece (large) | 200 g | 470 kcal |
Calculated from 235 calories per 100 g.
Buckwheat & siyez wheat bread combines buckwheat flour with flour from siyez, an ancient wheat variety. Recipes may also use water, salt, and yeast or sourdough starter, so the exact ingredients vary by loaf.
No. Buckwheat & siyez wheat bread includes siyez wheat flour as well as buckwheat flour, while buckwheat bread may use buckwheat alone or a different flour blend. The recipe determines its texture and flavor.
Buckwheat & siyez wheat bread usually has a hearty, slightly nutty flavor, with an earthy note from the buckwheat. The siyez flour and fermentation method can make one loaf taste milder or more tangy than another.
Yes, buckwheat & siyez wheat bread works well for sandwiches. Its robust flavor pairs especially well with eggs, cheese, roasted vegetables, or savory spreads; toast the slices first if you want a firmer base for moist fillings.
Yes, buckwheat & siyez wheat bread contains carbohydrates and can raise blood sugar. Its fiber may slow digestion, but it does not prevent a rise; if you have diabetes, discuss portions and meal timing with your dietitian.
Buckwheat & siyez wheat bread does not cause weight loss by itself. Its fiber can make a meal more filling, but toppings and portion size matter; pairing a slice with protein-rich food can make a more satisfying meal.
Yes, buckwheat & siyez wheat bread can be toasted. Toasting brings out its nutty flavor and gives the outside a crisp texture; use a moderate setting because dense slices can brown quickly.
Yes, buckwheat & siyez wheat bread freezes well. Slice the loaf first and separate slices with baking paper in an airtight bag, so you can thaw only what you need or toast slices straight from frozen.
Store buckwheat & siyez wheat bread in a sealed bread bag or bread box in a cool, dry place to keep it from drying out. Avoid leaving it somewhere warm and humid, where mold can develop more readily.
No. Buckwheat is a seed from a plant unrelated to wheat, while siyez is an ancient type of wheat. The name refers to two different ingredients, and the bread gets its particular flavor from combining their flours.
Vitamins
B1
0.08mg · 7% DV
B3
0.84mg · 5% DV
B5
0.16mg · 3% DV
B6
0.05mg · 3% DV
Minerals
Manganese
0.28mg · 12% DV
Sodium
156mg · 7% DV
Copper
0.05mg · 6% DV
Phosphorus
39mg · 6% DV
Potassium ⭐
48mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 94 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.
Buckwheat & siyez wheat bread is a loaf made with buckwheat flour and flour from siyez, an ancient einkorn wheat traditionally grown in Anatolia. Buckwheat is not a type of wheat; it lends the bread an earthy, slightly nutty flavour. The loaf is often denser and more substantial than a light white sandwich bread.
It works well toasted at breakfast or alongside soup, salads and savoury meals, with cheese or eggs if you want a more filling plate. Its fibre content is a notable part of its nutritional profile, while it remains relatively low in fat. For a lighter serving, keep the topping simple and pair a slice with vegetables or soup.
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
0.14g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.