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Regional/local item; approximate analysis due to ambiguous identification.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Galye (10 g) has 40 calories. That works out to 400 calories per 100 g. It contains 9.8 g of carbs, 0.1 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 85 (high), so it raises blood sugar quickly.
Selected: 1 piece (small) · 10 g
40
KCAL / 10G
Carbs
9.8g
· 4% DV
Protein
0.1g
· 0% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 99% · Protein 1% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 40 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1 mg | 0% |
| Total carbohydrate | 9.8 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 0.1 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 |
|---|---|---|
| 1 piece (small) | 10 g | 40 kcal |
| 1 piece (mini) | 5 g | 20 kcal |
| 1 piece (medium) | 20 g | 80 kcal |
| 1 serving (small) | 25 g | 100 kcal |
| 1 piece (large) | 30 g | 120 kcal |
| 1 serving (medium) | 50 g | 200 kcal |
| 1 serving (large) | 75 g | 300 kcal |
| 100 g | 100 g | 400 kcal |
Calculated from 400 calories per 100 g.
Galye is the name of a regional sweet, but it does not identify one universally standardized recipe. What the name refers to can vary by locality, so a recipe or place of origin helps identify the specific version.
Galye’s flavor depends on the local recipe. The name alone does not reliably indicate a particular flavor, such as fruit, spice, or caramel, so descriptions of one version may not apply to another.
Galye is described as a regional sweet associated with Turkish food, but its exact regional identity is unclear. The name is not enough to assign every version to one particular town or culinary tradition.
Galye’s ingredients vary because the name is used for a regional sweet rather than one fixed recipe. A specific recipe is needed to know its ingredients; it would be misleading to give one ingredient list as universal.
Galye is made according to the recipe for the particular local version. Since the name does not point to one standard method, use the instructions from that recipe rather than assuming all sweets called Galye are prepared the same way.
No, Galye should not automatically be treated as Turkish delight. Galye is a variable regional name, while Turkish delight refers to a distinct confection; a shared sweetness or similar appearance does not make them interchangeable.
Galye’s texture depends on how the particular version is prepared. The name alone does not establish whether it is chewy, soft, or firm, so check the recipe or ask the maker about the specific sweet.
Store Galye in a sealed container in a cool, dry place to protect it from moisture. If a particular recipe includes ingredients that need refrigeration, follow that recipe’s storage directions instead.
Yes, you can make Galye at home if you have a recipe for a specific version. Because the name covers unclear or differing local uses, a recipe is more useful than trying to recreate Galye from its name alone.
Galye can be served in small pieces as a sweet, including alongside tea. The exact serving style is not universal, so local custom and the texture of the particular version may guide how it is presented.
Vitamins
B1
0mg · 0% DV
B2
0mg · 0% DV
B6
0mg · 0% DV
B3
0.01mg · 0% DV
Minerals
Copper
0mg · 0% DV
Iron
0.01mg · 0% DV
Calcium
0.5mg · 0% DV
Sodium
1mg · 0% DV
Potassium ⭐
0.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 40 calories in 1 piece (small) (10 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.
Galye is a small, traditional regional sweet, though the name and recipe are not consistently documented. Its nutritional profile points to a sugar-based confection, but products sold under the name may vary in how they are made and shaped, so it is best not to assume one definitive regional recipe. It is typically offered in small pieces rather than as a dessert served by the bowl or slice.
Expect a very sweet taste and a firm, sometimes brittle texture; it can be enjoyed with tea or coffee. Galye is almost entirely carbohydrate, with very little protein or fat, so a small piece is usually enough for a sweet bite. Pair it with fresh fruit or plain nuts if you want something alongside it that is less sweet.
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.
No known major allergens
Vegan
✓ 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
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.