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Seeded buckwheat bread alternative, rich in fiber and healthy fats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Buckwheat bread with flaxseed and black cumin (60 g) has 161 calories. That works out to 268 calories per 100 g. It contains 23.9 g of carbs, 5.2 g of protein, 5.2 g of fat and 4.7 g of fiber. Its 0.7 mg of Manganese covers 31% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 2 slice (medium) · 60 g
161
KCAL / 60G
Carbs
23.9g
· 9% DV
Protein
5.2g
· 10% DV
Fat
5.2g
· 7% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 13% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 161 kcal | |
| Total fat | 5.2 g | 7% |
| Saturated fat | 0.54 g | 3% |
| Trans fat | 0 g | |
| Sodium | 246 mg | 11% |
| Total carbohydrate | 23.9 g | 9% |
| Fiber | 4.7 g | 17% |
| Protein | 5.2 g | 10% |
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) | 30 g | 80 kcal |
| 1 piece (small) | 15 g | 40 kcal |
| 1 slice (thin) | 25 g | 67 kcal |
| 1 slice (thick) | 40 g | 107 kcal |
| 2 slice (medium) | 60 g | 161 kcal |
| 1 serving (medium) | 75 g | 201 kcal |
| 3 slice (thick) | 90 g | 241 kcal |
| 100 g | 100 g | 268 kcal |
| 1 serving (large) | 120 g | 322 kcal |
Calculated from 268 calories per 100 g.
Buckwheat bread with flaxseed and black cumin usually tastes earthy and mildly nutty, with a more aromatic, peppery note from the black cumin. Its flavor is stronger and less neutral than a typical white loaf, so it pairs especially well with savory toppings.
Yes, buckwheat bread with flaxseed and black cumin can be used for sandwiches, but its crumb may be denser and more fragile than wheat bread. Toasting the slices first can help them hold up to moist fillings such as tomato, hummus, or soft cheese.
Not necessarily: buckwheat bread with flaxseed and black cumin can be made without wheat, but some recipes or commercial loaves add wheat flour for structure. If avoiding wheat is essential, check the ingredient list and any cross-contact information on the specific loaf.
Buckwheat bread with flaxseed and black cumin can crumble because buckwheat flour does not form the stretchy gluten network that holds many wheat loaves together. Letting the loaf cool fully before slicing and using a recipe with an effective binder can help it stay intact.
Yes, buckwheat bread with flaxseed and black cumin toasts well. Toasting warms the seeds and gives the slices a firmer surface, which can make a dense or slightly crumbly loaf easier to eat with spreads or toppings.
Store buckwheat bread with flaxseed and black cumin in a sealed bag or bread box once it has cooled completely. Keep it away from dampness and heat, and refrigerate it if your kitchen is warm or you need to keep it beyond the next few days.
Yes, buckwheat bread with flaxseed and black cumin freezes well when wrapped airtight. Freeze it sliced so you can take out only what you need; individual slices can be thawed or toasted straight from frozen.
It can be a nourishing choice: buckwheat bread with flaxseed and black cumin combines buckwheat with seeds that contribute fiber and unsaturated fats. Its overall value still depends on the recipe and what you eat with it, so use it as one part of a varied diet.
Yes, many people with diabetes can include buckwheat bread with flaxseed and black cumin, but it still contains carbohydrates and can raise blood glucose. Portion size and toppings matter; compare your glucose response and follow your clinician’s individual advice if you have a meal plan.
Buckwheat bread with flaxseed and black cumin has a more earthy flavor and typically a denser, less stretchy crumb than wheat bread. That difference comes largely from buckwheat’s lack of gluten-forming proteins; recipes often need other ingredients to help the loaf hold together.
Vitamins
Biotin
3µg · 10% DV
B1
0.11mg · 9% DV
B3
1.44mg · 9% DV
Folate
27.6µg · 7% DV
Minerals
Manganese
0.72mg · 31% DV
Copper
0.19mg · 21% DV
Selenium
11µg · 20% DV
Phosphorus
137mg · 20% DV
Sodium
246mg · 11% DV
Potassium ⭐
153mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 161 calories in 2 slice (medium) (60 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 bread with flaxseed and black cumin is made with buckwheat flour and enriched with flaxseed and black cumin seeds. Buckwheat is not a type of wheat; the loaf’s rise and texture depend on the recipe and any other flours or binders used. It is often chosen as an alternative to conventional wheat bread, including by people looking for gluten-free options, though the ingredient list matters.
The seeds add a pleasantly crisp bite and a nutty, earthy flavour. Serve it toasted for breakfast with eggs or cheese, or alongside soup and salads; it also works well with hummus or other savoury spreads. It brings more fibre and seed-derived fats than a plain loaf, with 7.9 g of fibre per 100 g. Pair a slice with vegetables and a protein-rich topping for a satisfying, balanced meal.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.54g
MONOUNSATURATED
1.02g
POLYUNSATURATED
2.46g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.