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Flower-shaped bread baked with egg on top or as an egg coating; nutrition varies by recipe.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Egg-Topped Flower Bread (80 g) has 232 calories. That works out to 290 calories per 100 g. It contains 38.8 g of carbs, 8.2 g of protein, 5 g of fat and 1.9 g of fiber. Its 14.4 µg of Selenium covers 26% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 80 g
232
KCAL / 80G
Carbs
38.8g
· 14% DV
Protein
8.2g
· 16% DV
Fat
5g
· 6% 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 67% · Protein 14% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 232 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 1.2 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 38.8 g | 14% |
| Fiber | 1.9 g | 7% |
| Protein | 8.2 g | 16% |
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 piece (medium) | 80 g | 232 kcal |
| 1 slice (thin) | 30 g | 87 kcal |
| 1 piece (small) | 45 g | 131 kcal |
| 1 slice (thick) | 50 g | 145 kcal |
| 100 g | 100 g | 290 kcal |
| 1 serving (medium) | 100 g | 290 kcal |
| 1 piece (large) | 120 g | 348 kcal |
| 1 cup (diced) | 140 g | 406 kcal |
| 1 piece (whole) | 350 g | 1015 kcal |
Calculated from 290 calories per 100 g.
Egg-Topped Flower Bread is made by arranging portions of bread dough in a flower shape, then baking them with egg brushed on top or added as a topping. Place the dough portions close together so they join as they bake and can be pulled apart for serving.
Egg-Topped Flower Bread does not have one universally established origin or a single standard recipe. The name describes a flower-shaped bread finished with egg, and recipes vary in their dough, shaping, and whether the egg is brushed on or baked on top.
Either method works, depending on the recipe. Brushing beaten egg over Egg-Topped Flower Bread gives the crust a shiny, browned finish, while placing egg on top makes the egg a more noticeable part of the finished bread.
To shape Egg-Topped Flower Bread, divide the dough into portions and arrange them around a center portion like petals. Keep the pieces close enough to touch as they rise and bake; this creates a pull-apart loaf rather than separate rolls.
The egg can slide off Egg-Topped Flower Bread if the dough surface is uneven, the egg is applied too thickly, or the bread has not risen enough to create a stable shape. Brush on a thin layer, or make a shallow space if the recipe calls for an egg topping.
Yes, store-bought bread dough can be used for Egg-Topped Flower Bread. Let it soften enough to shape, divide it into similar-sized portions, and allow the shaped loaf to rise according to the dough’s instructions before adding the egg and baking.
Yes, you can shape Egg-Topped Flower Bread ahead and refrigerate it before baking, covered so the dough does not dry out. Add or brush on the egg just before baking, and allow chilled dough time to lose some of its chill and rise.
Cool leftover Egg-Topped Flower Bread completely, then store it covered at room temperature and eat it within a short time. Because it has an egg topping, avoid leaving it exposed for extended periods; refrigerate leftovers if they will not be eaten soon.
Yes, Egg-Topped Flower Bread can be frozen once fully cooled. Wrap it airtight to limit freezer burn, then thaw it before reheating. Warming it briefly in an oven can refresh the crust better than leaving it uncovered to thaw.
Egg-Topped Flower Bread pairs well with soups, salads, and simple breakfast foods such as cheese or fresh vegetables. Its pull-apart flower shape also makes it easy to share alongside dips; choose accompaniments that suit whether the bread is savory or lightly seasoned.
Vitamins
B1
0.24mg · 20% DV
B3
2.56mg · 16% DV
Biotin
4µg · 13% DV
Folate
52µg · 13% DV
Minerals
Selenium
14µg · 25% DV
Sodium
360mg · 16% DV
Manganese
0.36mg · 16% DV
Phosphorus
84mg · 12% DV
Potassium ⭐
108mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 232 calories in 1 piece (medium) (80 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.
Egg-topped flower bread is made by arranging pieces of bread dough in a flower shape and baking them with egg brushed or spread over the top. Recipes vary: the egg may form a light coating or a more noticeable layer, and the bread is generally savoury rather than sweet.
The crust browns in the oven while the centre stays soft, and the joined pieces are easy to pull apart. In Turkey, it can be served at breakfast or alongside tea, with simple accompaniments such as cheese, olives and fresh vegetables. It is chiefly a carbohydrate-rich bread, with some protein from the egg. Add salad or vegetables for a lighter, more balanced plate.
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.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not 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
1.2g
MONOUNSATURATED
1.84g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.