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Traditional sugar confection with butter; energy-dense sweet
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Butter Turkish delight (40 g) has 158 calories. That works out to 395 calories per 100 g. It contains 34.6 g of carbs, 0.2 g of protein, 2.3 g of fat and 0.1 g of fiber. Its glycemic index is 78 (high), so it raises blood sugar quickly.
Selected: 2 piece (medium) · 40 g
158
KCAL / 40G
Carbs
34.6g
· 13% DV
Protein
0.2g
· 0% DV
Fat
2.3g
· 3% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 87% · Protein 1% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 2.3 g | 3% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0.08 g | |
| Sodium | 22 mg | 1% |
| Total carbohydrate | 34.6 g | 13% |
| Fiber | 0.1 g | 0% |
| Protein | 0.2 g | 0% |
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 |
|---|---|---|
| 2 piece (medium) | 40 g | 158 kcal |
| 1 piece (small) | 20 g | 79 kcal |
| 1 serving (small) | 30 g | 119 kcal |
| 1 serving (medium) | 50 g | 198 kcal |
| 3 piece (large) | 60 g | 237 kcal |
| ½ cup (diced) | 75 g | 296 kcal |
| 1 serving (large) | 80 g | 316 kcal |
| 100 g | 100 g | 395 kcal |
| 5 piece (jumbo) | 100 g | 395 kcal |
| 1 cup (diced) | 150 g | 593 kcal |
Calculated from 395 calories per 100 g.
Butter Turkish delight is a rich variation of lokum made with butter in addition to the sweet, starch-based mixture. The butter gives it a fuller, more buttery flavour than many plain varieties.
Butter Turkish delight is commonly made with sugar, starch, water and butter; recipes may also include flavourings. Ingredients vary by maker, so check the package if you need to avoid a particular ingredient.
Butter Turkish delight contains butter, which gives it a richer, more dairy-like taste than regular lokum. Classic varieties are often flavoured with ingredients such as rose or citrus, while butter versions emphasize the buttery flavour.
Butter Turkish delight is made by cooking a sweetened starch mixture and incorporating butter, then letting the mixture set before cutting it into pieces. The exact method varies, including when the butter is added.
Butter contributes to the rich, creamy mouthfeel of Butter Turkish delight. Its softness also depends on how the sugar-and-starch mixture is cooked and how the pieces are stored, so texture can vary between makers.
Serve Butter Turkish delight in small pieces, often with tea or Turkish coffee. Its buttery sweetness makes it suitable as a small after-meal treat or a part of a mixed box of Turkish sweets.
Yes, you can make Butter Turkish delight at home, but getting the characteristic set texture takes careful cooking and steady stirring. Add the butter at the stage specified in your recipe, and handle the hot sugar mixture carefully.
Keep Butter Turkish delight in an airtight container in a cool, dry place away from direct sunlight. Humidity can make the pieces sticky, while heat may soften them and affect their shape.
Usually, Butter Turkish delight does not need refrigeration. A refrigerator can make the pieces firmer; store them sealed in a cool, dry spot instead, and follow the package directions if the maker specifies otherwise.
Butter Turkish delight is a sugar-rich sweet and can raise blood glucose. If you have diabetes, ask your healthcare professional how it fits your individual meal plan and portion needs.
Vitamins
Vitamin A
18µg · 2% DV
B2
0.01mg · 1% DV
B12
0.02µg · 1% DV
B5
0.02mg · 0% DV
Minerals
Sodium
22mg · 1% DV
Phosphorus
4mg · 1% DV
Calcium
4.8mg · 0% DV
Copper
0mg · 0% DV
Potassium ⭐
7.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 calories in 2 piece (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.
Butter Turkish delight is a buttery variation of lokum, the chewy Turkish confection traditionally made with sugar and starch. It comes from Turkey, where lokum is often offered to guests and served on festive occasions.
Its soft, yielding texture and rich sweetness make it a natural partner for Turkish coffee or tea, and it can also be enjoyed as a small after-dinner treat. It is energy-dense and gets most of its energy from carbohydrates. For a lighter serving, keep the portion modest and pair it with unsweetened tea or coffee.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.