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Fat-free savory oat pastry with dill and curd cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fat-Free Oat, Dill and Curd Cheese Poğaça (70 g) has 132 calories. That works out to 188 calories per 100 g. It contains 19 g of carbs, 8.3 g of protein, 2.2 g of fat and 2.7 g of fiber. Its 0.8 mg of Manganese covers 33% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 70 g
132
KCAL / 70G
Carbs
19g
· 7% DV
Protein
8.3g
· 17% DV
Fat
2.2g
· 3% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 26% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 1.01 g | 5% |
| Trans fat | 0 g | |
| Sodium | 287 mg | 12% |
| Total carbohydrate | 19 g | 7% |
| Fiber | 2.7 g | 10% |
| Protein | 8.3 g | 17% |
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) | 70 g | 132 kcal |
| 1 piece (mini) | 35 g | 66 kcal |
| 1 piece (small) | 50 g | 94 kcal |
| 100 g | 100 g | 188 kcal |
| 1 piece (large) | 100 g | 188 kcal |
| 1 piece (jumbo) | 130 g | 244 kcal |
| 2 piece (double) | 140 g | 263 kcal |
| 1 serving (large) | 150 g | 282 kcal |
Calculated from 188 calories per 100 g.
Fat-free oat, dill and curd cheese poğaça is a savory Turkish pastry made with oats, dill and curd cheese. “Fat-free” usually means the recipe has no added oil; ingredients such as oats and cheese can still contribute some fat.
You make fat-free oat, dill and curd cheese poğaça by mixing an oat-based dough with curd cheese and dill, shaping it, then baking until golden. Avoid adding excess flour while shaping, since that can make the finished pastry dense.
Yes, rolled oats can be used in fat-free oat, dill and curd cheese poğaça instead of oat flour. The texture will be coarser, so let the mixed dough stand briefly to give the oats time to absorb moisture.
Fat-free oat, dill and curd cheese poğaça can turn dense if its dough is overmixed or contains too much flour. Mix just until the ingredients come together, and use a recipe with enough raising agent for an oat-based dough.
Yes, cottage cheese can replace curd cheese in fat-free oat, dill and curd cheese poğaça. Drain it first if it is watery, then adjust the dough gradually so the extra moisture does not make it difficult to shape.
Fresh dill is a common choice for fat-free oat, dill and curd cheese poğaça because it gives the pastry a bright, herbal flavor. Dried dill also works, but use less of it because its flavor is more concentrated.
Fat-free oat, dill and curd cheese poğaça is a modern variation of poğaça, a savory pastry popular in Turkey and across parts of the Balkans. Oats, dill and curd cheese give this version a different flavor and texture from classic bakery poğaça.
Yes, you can prepare fat-free oat, dill and curd cheese poğaça ahead and keep the baked pastries chilled in a covered container. For the freshest texture, reheat them briefly before serving rather than leaving them uncovered.
Yes, fat-free oat, dill and curd cheese poğaça freezes well after baking and cooling. Wrap the pieces separately or seal them in a freezer-safe container, then thaw and warm them in the oven before eating.
Reheat fat-free oat, dill and curd cheese poğaça in an oven or toaster oven until warmed through. This helps restore a lightly crisp outside; microwaving is quicker but can leave the pastry softer.
Vitamins
B2
0.15mg · 12% DV
B1
0.13mg · 11% DV
B12
0.24µg · 10% DV
Biotin
2.87µg · 10% DV
Minerals
Manganese
0.76mg · 33% DV
Phosphorus
153mg · 22% DV
Selenium
9.24µg · 17% DV
Copper
0.13mg · 14% DV
Sodium
287mg · 12% DV
Potassium ⭐
144mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 1 piece (medium) (70 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.
Fat-Free Oat, Dill and Curd Cheese Poğaça is a Turkish savoury pastry made with oats, dill and lor, a mild, fresh Turkish curd cheese. It’s a variation on poğaça, the soft, often hand-held bake found in bakeries and home kitchens across Turkey. The dill brings a fresh, herbal note, while the oats give the crumb a heartier texture.
In Turkey, poğaça is a familiar breakfast choice and a popular companion to tea; it also travels well as a snack. This version offers 11.8 g of protein per 100 g, making it more substantial than a plain pastry. Have it with tomatoes or cucumber for a simple breakfast, or pair it with soup for a light lunch.
Medium
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.01g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 18.3:1
Above the ideal 4:1 (18.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.