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Gluten-free, source of fiber and minerals, low fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Buckwheat Slice (35 g) has 77 calories. That works out to 220 calories per 100 g. It contains 15.4 g of carbs, 2.6 g of protein, 0.6 g of fat and 1.9 g of fiber. Its 0.5 mg of Manganese covers 20% of the Daily Value. Its glycemic index is 54 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 35 g
77
KCAL / 35G
Carbs
15.4g
· 6% DV
Protein
2.6g
· 5% DV
Fat
0.6g
· 1% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 13% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Trans fat | 0 g | |
| Sodium | 0.7 mg | 0% |
| Total carbohydrate | 15.4 g | 6% |
| Fiber | 1.9 g | 7% |
| Protein | 2.6 g | 5% |
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) | 35 g | 77 kcal |
| 1 slice (thin) | 25 g | 55 kcal |
| 1 serving (small) | 35 g | 77 kcal |
| 1 slice (thick) | 50 g | 110 kcal |
| 2 slice (medium) | 70 g | 154 kcal |
| 1 serving (large) | 70 g | 154 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (whole) | 100 g | 220 kcal |
Calculated from 220 calories per 100 g.
A buckwheat slice is a cut portion of a bread-like food made with buckwheat. Buckwheat is not a type of wheat, and the slice’s texture and ingredients vary with the recipe or product.
A buckwheat slice usually has a gently earthy, nutty flavor that can be more pronounced than that of wheat bread. Savory toppings such as cheese, eggs, or vegetables complement it well.
Eat a buckwheat slice plain, toasted, or topped like a piece of bread. It works with savory toppings such as eggs and avocado, or with nut butter and fruit for a sweeter snack.
Yes, you can toast a buckwheat slice in a toaster or under a grill. Toast it briefly if it is thin or crumbly, since extra heat can dry it out; a moist topping can soften each bite.
Yes, a buckwheat slice can stand in for bread in a sandwich or alongside a meal. If it breaks easily, toast it lightly first or use fillings that are not too wet.
A buckwheat slice is typically made by baking a buckwheat-based dough or batter and cutting it into portions. Because buckwheat does not contain wheat bread’s gluten, recipes often need another ingredient to help hold the loaf together.
Store a fresh buckwheat slice in an airtight container in a cool, dry place. Homemade or preservative-free slices may stale sooner, so freeze any portions you will not eat soon rather than leaving them out.
Yes, a buckwheat slice can be frozen. Separate slices with baking paper, seal them in a freezer-safe bag, and take out only what you need; toast a slice straight from frozen or thaw it first.
A buckwheat slice is not automatically off-limits for someone with diabetes, but its carbohydrates can affect blood glucose. Pair a suitable portion with protein or vegetables, and ask your healthcare professional how it fits your individual plan.
A buckwheat slice does not cause weight loss by itself. Its fibre can contribute to a filling meal, especially when paired with protein and vegetables, but portion size and the toppings matter too.
Vitamins
B1
0.12mg · 10% DV
B3
1.37mg · 9% DV
Biotin
2.1µg · 7% DV
B5
0.22mg · 4% DV
Minerals
Manganese
0.45mg · 20% DV
Copper
0.12mg · 13% DV
Phosphorus
63mg · 9% DV
Magnesium
23mg · 5% DV
Potassium ⭐
81mg · 2% DV
Sodium
0.7mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 77 calories in 1 slice (medium) (35 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.
A buckwheat slice is a portion of bread baked with buckwheat flour. Despite being used much like a grain, buckwheat is a seed, and it gives the loaf a gently earthy, distinctive flavour. It is often chosen as an alternative to wheat bread; enjoy it toasted at breakfast or use it for an open sandwich with eggs, cheese, vegetables or a savoury spread. The crumb can be denser and more prone to crumbling than a conventional wheat loaf, so toasting it lightly can make it easier to handle. Buckwheat slice offers fibre and is low in fat. Pair it with a protein-rich topping for a more filling meal, and check the packaging for cross-contamination information if you need to avoid gluten strictly.
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 2
Minimally 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
0.12g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 7.5:1
Above the ideal 4:1 (7.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.