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Soft white bread-style bakery product
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Gumusak bread (50 g) has 41 calories. That works out to 82 calories per 100 g. It contains 3.7 g of carbs, 1.2 g of protein, 2.4 g of fat and 0.2 g of fiber. Its 11 µg of Selenium covers 20% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Selected: 2 slice (medium) · 50 g
41
KCAL / 50G
Carbs
3.7g
· 1% DV
Protein
1.2g
· 2% DV
Fat
2.4g
· 3% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 12% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 41 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 0.35 g | 2% |
| Trans fat | 0.02 g | |
| Sodium | 245 mg | 11% |
| Total carbohydrate | 3.7 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 1.2 g | 2% |
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) | 25 g | 21 kcal |
| 1 slice (thin) | 20 g | 16 kcal |
| 1 slice (thick) | 35 g | 29 kcal |
| 1 piece (small) | 45 g | 37 kcal |
| 2 slice (medium) | 50 g | 41 kcal |
| 1 serving (medium) | 75 g | 62 kcal |
| 1 piece (large) | 90 g | 74 kcal |
| 100 g | 100 g | 82 kcal |
| 4 slice (medium) | 100 g | 82 kcal |
| 1 pack (whole) | 400 g | 328 kcal |
Calculated from 82 calories per 100 g.
Gumusak bread is a soft, white bread-style bakery product. It can be served as sliced bread or used for sandwiches and toast; the exact recipe and shape may vary between bakeries.
Gumusak bread is known by a Turkish name, but the name alone does not establish a particular town or regional origin. Without a producer or regional recipe to identify, it is best described as a soft white bread-style bakery product.
Gumusak bread is described as a soft white bread-style product, but there is not enough information to claim a fixed difference in ingredients or preparation from other white loaves. Its texture and shape may depend on the bakery's recipe.
Yes, Gumusak bread works for sandwiches. Its soft slices suit fillings such as cheese, egg, or vegetables; pat wet ingredients dry first so the bread is less likely to become soggy.
Toast Gumusak bread in a toaster, under a grill, or in a dry skillet to crisp its surface. Keep an eye on it as it browns, since thin slices can go from toasted to overly dry quickly.
Yes, Gumusak bread freezes well when wrapped or sealed against air. Freeze it in slices for easier portions, then thaw only what you need or toast slices straight from frozen.
Gumusak bread stays fresher when kept sealed at room temperature in a cool, dry place. Its usable life varies with freshness at purchase and storage conditions; discard it if you see mold or notice an unusual smell.
Yes, Gumusak bread can be used for French toast. Dip each slice briefly in the egg mixture so the soft bread absorbs it without falling apart, then cook until both sides are set and browned.
Yes, Gumusak bread can be used in bread pudding. Tear or cube it and let it absorb the custard before baking; because the bread is soft, avoid leaving it submerged until it loses its shape.
Gumusak bread gets dry when it loses moisture to the surrounding air. Keep it sealed between servings, and warm a dry slice briefly before eating; freezing the bread is a better option for longer storage.
Vitamins
B1
0.23mg · 19% DV
Folate
55µg · 14% DV
B3
1.9mg · 12% DV
B2
0.13mg · 10% DV
Minerals
Selenium
11µg · 20% DV
Sodium
245mg · 11% DV
Manganese
0.23mg · 10% DV
Iron
1.6mg · 9% DV
Potassium ⭐
58mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 41 calories in 2 slice (medium) (50 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.
Gumusak bread is a soft, white bread-style bakery product. It is made from a basic dough, typically with flour, water and yeast. Although the name is Turkish, we don’t have verified information tying it to a particular region or a distinctive traditional recipe.
Its mild flavour and tender crumb make it an easy fit for breakfast, sandwiches or as bread alongside a meal. In Turkey, bread is a familiar part of the table throughout the day; elsewhere, Gumusak bread can be served much like other soft white loaves. Nutritionally, it is mainly a source of carbohydrates, with relatively little fibre. Pair it with eggs, cheese or vegetables for a more filling 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
0.35g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.