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Gluten-free, high fiber, low-calorie bread
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Diet buckwheat bread (35 g) has 74 calories. That works out to 210 calories per 100 g. It contains 13.3 g of carbs, 2.5 g of protein, 0.9 g of fat and 2.3 g of fiber. Its 0.2 mg of Manganese covers 10% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 35 g
74
KCAL / 35G
Carbs
13.3g
· 5% DV
Protein
2.5g
· 5% DV
Fat
0.9g
· 1% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 14% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 74 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.18 g | 1% |
| Trans fat | 0 g | |
| Sodium | 91 mg | 4% |
| Total carbohydrate | 13.3 g | 5% |
| Fiber | 2.3 g | 8% |
| Protein | 2.5 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 | 74 kcal |
| 1 slice (thin) | 25 g | 53 kcal |
| 1 slice (thick) | 50 g | 105 kcal |
| 1 serving (medium) | 60 g | 126 kcal |
| 2 slice (medium) | 70 g | 147 kcal |
| 100 g | 100 g | 210 kcal |
| 1 piece (small) | 100 g | 210 kcal |
| 1 serving (large) | 120 g | 252 kcal |
| 1 piece (large) | 200 g | 420 kcal |
Calculated from 210 calories per 100 g.
Diet buckwheat bread has a distinct earthy, slightly nutty flavor, rather than the mild taste of many white wheat breads. Its savory character pairs well with eggs, cheese, soups, and stronger toppings; toasting can bring out the nutty notes.
Diet buckwheat bread can be dense because buckwheat lacks the gluten network that traps gas and gives wheat loaves their springy structure. A well-measured binder, such as psyllium, and enough proofing can help homemade loaves hold together better.
You can make diet buckwheat bread by mixing buckwheat flour with water, yeast, and salt, then proofing and baking it in a loaf pan. The batter is usually thicker and less elastic than wheat dough, so a pan supports the loaf as it rises.
Yes, diet buckwheat bread works for sandwiches, especially when sliced after it has cooled completely. Its crumb may be more delicate than wheat bread, so toast it lightly or use sturdy slices when adding moist fillings.
Not necessarily: buckwheat is unrelated to wheat, but a recipe or commercial loaf may include wheat flour alongside buckwheat flour. Read the ingredient list if you need to avoid wheat, since the bread's name alone does not establish its ingredients.
Store diet buckwheat bread in a closed bread container in a cool, dry place if you will eat it soon. Because moisture encourages mold, keep the cut surface covered; discard the whole loaf if you see mold anywhere on it.
Yes, diet buckwheat bread freezes well when sliced first and packed airtight. Separate slices with parchment so you can take out only what you need, then thaw them at room temperature or toast them straight from frozen.
Diet buckwheat bread can fit into a weight-loss eating plan, but it does not cause weight loss on its own. Its fiber may help make a meal more filling; portion size and toppings also affect how satisfying the meal is.
Many people with diabetes can include diet buckwheat bread, but its effect on blood glucose depends on the portion and the rest of the meal. Check whether the recipe includes other flours, and ask a dietitian for advice tailored to your care plan.
Diet buckwheat bread pairs well with eggs, cheese, savory spreads, and hearty soups. Its earthy flavor also suits smoked fish or roasted vegetables; choose toppings based on whether you want it as part of breakfast, lunch, or a snack.
Vitamins
B1
0.11mg · 9% DV
B3
0.74mg · 5% DV
B6
0.07mg · 4% DV
B5
0.16mg · 3% DV
Minerals
Manganese
0.23mg · 10% DV
Copper
0.08mg · 9% DV
Phosphorus
42mg · 6% DV
Magnesium
23mg · 5% DV
Sodium
91mg · 4% DV
Potassium ⭐
56mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 74 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.
Diet buckwheat bread is made with flour from buckwheat, a seed-like grain unrelated to wheat. Recipes vary: some use buckwheat alone, while others combine it with different flours or binding ingredients. Buckwheat has a long history in breads and other foods in parts of Eastern and Central Europe, and it is now used in gluten-free baking around the world.
Its flavor is gently earthy and nutty, and the crumb is often denser than that of wheat bread. Try it toasted for breakfast with eggs or cheese, or serve it alongside soup and salads. It offers a good amount of fibre—6.5 g per 100 g—and can be a satisfying choice for those looking for a heartier alternative. If you need to avoid gluten, check the label for suitable certification and handling information.
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.
High
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
0.18g
MONOUNSATURATED
0.21g
POLYUNSATURATED
0.24g
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.