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Gluten-free, high fiber & omega-3, protein-rich
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Buckwheat chia bread (40 g) has 88 calories. That works out to 220 calories per 100 g. It contains 14.8 g of carbs, 3 g of protein, 2.2 g of fat and 2.6 g of fiber. Its 0.4 mg of Manganese covers 16% 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
88
KCAL / 40G
Carbs
14.8g
· 5% DV
Protein
3g
· 6% DV
Fat
2.2g
· 3% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 13% · Fat 22%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.28 g | 1% |
| Trans fat | 0 g | |
| Sodium | 128 mg | 6% |
| Total carbohydrate | 14.8 g | 5% |
| Fiber | 2.6 g | 9% |
| Protein | 3 g | 6% |
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 | 88 kcal |
| 1 slice (thin) | 25 g | 55 kcal |
| 1 slice (thick) | 60 g | 132 kcal |
| 1 serving (medium) | 60 g | 132 kcal |
| 2 slice (medium) | 80 g | 176 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (small) | 100 g | 220 kcal |
| 1 serving (large) | 120 g | 264 kcal |
| 1 piece (large) | 200 g | 440 kcal |
Calculated from 220 calories per 100 g.
Buckwheat chia bread usually has an earthy, slightly nutty flavour and a denser texture than wheat bread. Chia adds a mild seediness rather than a strong flavour, so the taste can vary with the recipe and any added herbs or sweeteners.
Buckwheat chia bread is often denser because buckwheat flour has no gluten network to trap gas like wheat flour does. Chia also absorbs liquid and adds weight, so accurate measurements and allowing the loaf to cool fully before slicing help preserve its structure.
No, buckwheat chia bread usually does not rise as high or become as airy as wheat bread. Yeast can make it rise, but without gluten the loaf tends to be compact; some recipes use baking powder instead of yeast.
Soaking chia seeds is useful in many buckwheat chia bread recipes because they form a gel that helps hold the loaf together. Follow the recipe’s instructions, though: adding dry seeds or changing the liquid can alter the bread’s texture.
Store buckwheat chia bread once it has cooled completely, in an airtight container in a cool, dry place. Moisture encourages mould, so discard the whole loaf if you see mould rather than cutting away the affected spot.
Yes, buckwheat chia bread freezes well. Slice the cooled loaf first, separate the slices with parchment, and seal them in a freezer-safe bag; you can thaw only what you need or toast a slice straight from frozen.
Yes, buckwheat chia bread can work well for sandwiches, especially when toasted or sliced after it has cooled completely. Its crumb may be more delicate than wheat bread, so use a sturdy filling and avoid spreading wet ingredients too far in advance.
Buckwheat chia bread pairs well with savoury toppings such as eggs, hummus, cheese, or avocado, and with sweet toppings such as nut butter or fruit. Its earthy flavour works particularly well with fillings that bring moisture or a contrasting taste.
People with diabetes can include buckwheat chia bread if it fits their meal’s carbohydrate plan; buckwheat does not make bread carbohydrate-free. Portion size and the other foods eaten with it matter, so ask your clinician or dietitian for advice tailored to you.
Buckwheat chia bread does not cause weight loss by itself. Its fibre may help you feel full, but how it fits into your overall eating pattern and portion size matters more than choosing this bread alone.
Vitamins
B1
0.08mg · 7% DV
B3
0.76mg · 5% DV
B5
0.2mg · 4% DV
B6
0.07mg · 4% DV
Minerals
Manganese
0.36mg · 16% DV
Copper
0.07mg · 8% DV
Magnesium
28mg · 7% DV
Phosphorus
44mg · 6% DV
Sodium
128mg · 6% DV
Potassium ⭐
68mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 88 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 chia bread is made with buckwheat flour or ground buckwheat and chia seeds; recipes may use yeast or other leavening. Though buckwheat is a seed rather than a true grain, it works well as a flour. The loaf tends to be fairly hearty, with a moist, slightly dense crumb and a subtle earthy flavour; chia adds a pleasantly speckled, seedy texture.
Serve it toasted or fresh with eggs, avocado, cheese or soup, or use it for sandwiches. It offers a good amount of fibre and some plant-based protein; the listed 6.5 g of fibre per 100 g gives a useful sense of its character. It can suit a gluten-free diet, but check the packaging for cross-contact information. For a lighter topping, try vegetables, hummus or a little olive oil.
High
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
0.28g
MONOUNSATURATED
0.44g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.