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Dry bread, low moisture, long shelf life
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Galeta Hnu (25 g) has 93 calories. That works out to 370 calories per 100 g. It contains 18.5 g of carbs, 2.8 g of protein, 0.9 g of fat and 1 g of fiber. Its 4.5 µg of Selenium covers 8% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 25 g
93
KCAL / 25G
Carbs
18.5g
· 7% DV
Protein
2.8g
· 6% DV
Fat
0.9g
· 1% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 79% · Protein 12% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 93 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.18 g | 1% |
| Trans fat | 0 g | |
| Sodium | 163 mg | 7% |
| Total carbohydrate | 18.5 g | 7% |
| Fiber | 1 g | 4% |
| Protein | 2.8 g | 6% |
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) | 25 g | 93 kcal |
| 1 slice (thin) | 10 g | 37 kcal |
| 1 piece (small) | 15 g | 56 kcal |
| 1 slice (thick) | 20 g | 74 kcal |
| 1 serving (medium) | 30 g | 111 kcal |
| 1 piece (large) | 40 g | 148 kcal |
| 2 piece (medium) | 50 g | 185 kcal |
| 100 g | 100 g | 370 kcal |
| 1 pack (whole) | 100 g | 370 kcal |
Calculated from 370 calories per 100 g.
Galeta Hnu is a dry, crisp bread made by baking and drying bread dough. Its low moisture makes it keep longer than fresh bread, and people commonly eat it plain or pair it with savory toppings.
Galeta Hnu can be eaten as a crunchy snack, spread with cheese or jam, or dipped briefly into soup. It softens quickly in liquid, so add it just before eating if you want it to stay crisp.
Keep Galeta Hnu in an airtight container in a cool, dry place. Moisture makes it lose its crunch, so reseal the package promptly and avoid storing it in the refrigerator, where condensation can make it soft.
Yes, Galeta Hnu can be crushed or ground into breadcrumbs. Break it into small pieces first, then pulse until it reaches the texture you need for coating food or binding a mixture.
Yes, Galeta Hnu can be made at home by baking shaped bread dough and drying it until crisp throughout. Make sure the center is fully dry before storing it, or trapped moisture can shorten its shelf life.
You can usually crisp softened Galeta Hnu in a low oven for a short time. Let it cool completely before sealing it away; closing the container while it is warm traps steam and can make it soft again.
Yes, Galeta Hnu can lose its crispness if it absorbs moisture, even though it keeps longer than fresh bread. Discard it if you see mold or notice a musty smell rather than trying to refresh it.
Yes, Galeta Hnu can be frozen in an airtight bag, though its naturally dry texture usually makes freezing unnecessary. After thawing, check that it has not absorbed moisture; warming it briefly can restore some crunch.
Galeta Hnu is a whole crisp bread that you eat as it is; breadcrumbs are small crumbs made by grinding dry bread. Galeta Hnu can be turned into breadcrumbs, but the two are used differently at the table.
Galeta Hnu is bread-based and can raise blood sugar, so portion size and what you eat alongside it matter. Pairing it with protein- or fiber-rich foods may make a snack more balanced; follow your clinician’s advice if you have diabetes.
Vitamins
B1
0.09mg · 8% DV
B3
0.88mg · 6% DV
B2
0.05mg · 4% DV
Folate
8.75µg · 2% DV
Minerals
Selenium
4.5µg · 8% DV
Sodium
163mg · 7% DV
Manganese
0.15mg · 7% DV
Iron
0.88mg · 5% DV
Potassium ⭐
30mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 93 calories in 1 piece (medium) (25 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.
Galeta Hnu is Turkish-style dried breadcrumb, made by drying bread and grinding it into fine crumbs. Its low-moisture texture keeps well, and it turns crisp and golden when cooked. In Turkey, it is commonly used to coat chicken, fish, vegetables or cheese before frying, and is also stirred into köfte to help bind the mixture. English-speaking cooks can use it anywhere ordinary breadcrumbs are called for, from a crunchy topping for baked dishes to a coating for cutlets. It is mostly carbohydrate, so pair a breadcrumb-coated meal with vegetables and a protein-rich side. For a lighter result, bake or air-fry the coated food instead of deep-frying it.
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
✓ 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
0.18g
MONOUNSATURATED
0.15g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.