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High in fiber and healthy fats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Gluten-free buckwheat bread with flaxseed and black cumin (60 g) has 159 calories. That works out to 265 calories per 100 g. It contains 21.8 g of carbs, 5.2 g of protein, 5.9 g of fat and 4.7 g of fiber. Its 0.8 mg of Manganese covers 34% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 2 slice (medium) · 60 g
159
KCAL / 60G
Carbs
21.8g
· 8% DV
Protein
5.2g
· 10% DV
Fat
5.9g
· 8% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 13% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 159 kcal | |
| Total fat | 5.9 g | 8% |
| Saturated fat | 0.66 g | 3% |
| Trans fat | 0 g | |
| Sodium | 246 mg | 11% |
| Total carbohydrate | 21.8 g | 8% |
| Fiber | 4.7 g | 17% |
| Protein | 5.2 g | 10% |
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 | 93 kcal |
| 1 slice (thin) | 25 g | 66 kcal |
| 1 slice (thick) | 45 g | 119 kcal |
| 2 slice (medium) | 70 g | 186 kcal |
| 1 serving (small) | 90 g | 239 kcal |
| 100 g | 100 g | 265 kcal |
| 1 serving (medium) | 130 g | 345 kcal |
| 1 serving (large) | 180 g | 477 kcal |
| 1 piece (half) | 250 g | 663 kcal |
| 1 piece (whole) | 500 g | 1325 kcal |
Calculated from 265 calories per 100 g.
Gluten-free buckwheat bread with flaxseed and black cumin is made with buckwheat flour or groats, flaxseed and black cumin seeds. Recipes may also use water, yeast and a binding ingredient; the exact combination varies by bakery or homemade recipe.
No. Buckwheat is a seed, not a type of wheat, despite its name. The bread can be made with buckwheat rather than wheat, but people with coeliac disease should still look for protection against cross-contamination during production.
Without gluten, the dough lacks the elastic network that helps conventional wheat bread hold together, so slices may crumble more easily. Let the loaf cool completely before slicing and use a sharp serrated knife; suitable binders in the recipe can also improve its structure.
Yes, gluten-free buckwheat bread with flaxseed and black cumin toasts well. Toasting makes the surface crisp and can make a dense or slightly crumbly slice easier to handle; use a gentle setting first, since thin slices may brown faster than expected.
Keep gluten-free buckwheat bread with flaxseed and black cumin in an airtight container in a cool, dry place. Homemade or preservative-free loaves can stale sooner, so freeze portions you will not eat soon rather than leaving the whole loaf out.
Yes. Slice the loaf before freezing and separate slices with parchment or wrap them individually, so you can take out only what you need. Thaw a slice at room temperature or put it straight into the toaster.
It usually has a hearty, earthy buckwheat flavor, with a nutty note from flaxseed and a distinctive, slightly pungent aroma from black cumin. The balance varies by recipe, so it may taste more robust than a mild white loaf.
Yes, it can be used for sandwiches, though its texture may be denser and more crumbly than wheat bread. Choose thicker slices, let the loaf cool fully before cutting, and add moist fillings carefully so the bread does not break apart.
It can be filling because buckwheat and flaxseed contribute fiber, while flaxseed also adds fat. Pair a slice with a protein-rich food such as eggs, yogurt or cheese for a more substantial breakfast or lunch.
Yes. Combine buckwheat flour, flaxseed and black cumin with water and the yeast or raising agent in your recipe, then bake. Gluten-free dough behaves differently from wheat dough, so follow a recipe designed for gluten-free bread rather than simply swapping flours.
Vitamins
Biotin
3.6µg · 12% DV
B1
0.11mg · 9% DV
B3
1.44mg · 9% DV
B6
0.13mg · 8% DV
Minerals
Manganese
0.78mg · 34% DV
Copper
0.25mg · 28% DV
Phosphorus
147mg · 21% DV
Magnesium
71mg · 17% DV
Sodium
246mg · 11% DV
Potassium ⭐
171mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 159 calories in 2 slice (medium) (60 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.
Gluten-free buckwheat bread with flaxseed and black cumin is a seeded loaf made with buckwheat rather than wheat flour. Buckwheat is used like a grain, though it is not a type of wheat; flaxseed and black cumin add their own aroma and texture. The crumb is often pleasantly hearty, with an earthy, nutty flavour and little bursts of seed.
Serve it toasted for breakfast, alongside soup, or with cheese, eggs and vegetables; it also works well as a sandwich base. It brings a notable amount of fibre and unsaturated fat to a slice, with 7.9 g of fibre per 100 g. It can add variety to a gluten-free diet; for a lighter topping, try fresh tomato, greens or a thin layer of hummus.
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.
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.
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
0.66g
MONOUNSATURATED
1.32g
POLYUNSATURATED
3g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.