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Half a bread loaf toasted, topped or filled with tomato or spicy sauce, a classic Turkish street snack.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Half bread sauced toast (180 g) has 414 calories. That works out to 230 calories per 100 g. It contains 68.4 g of carbs, 12.6 g of protein, 8.1 g of fat and 4.5 g of fiber. Its 0.5 mg of Manganese covers 23% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 180 g
414
KCAL / 180G
Carbs
68.4g
· 25% DV
Protein
12.6g
· 25% DV
Fat
8.1g
· 10% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 13% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 414 kcal | |
| Total fat | 8.1 g | 10% |
| Saturated fat | 1.26 g | 6% |
| Trans fat | 0 g | |
| Sodium | 846 mg | 37% |
| Total carbohydrate | 68.4 g | 25% |
| Fiber | 4.5 g | 16% |
| Protein | 12.6 g | 25% |
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) | 180 g | 414 kcal |
| 1 slice (thin) | 40 g | 92 kcal |
| 1 slice (thick) | 60 g | 138 kcal |
| 100 g | 100 g | 230 kcal |
| 1 piece (small) | 120 g | 276 kcal |
| 1 serving (medium) | 180 g | 414 kcal |
| 1 piece (large) | 250 g | 575 kcal |
| 1 serving (large) | 250 g | 575 kcal |
Calculated from 230 calories per 100 g.
A half bread sauced toast is a Turkish street snack made from half a loaf of bread, toasted and topped with or filled with tomato or spicy sauce. Cheese, sausage, or other fillings may be added, but they are not essential to the basic version.
Toast half a loaf in a sandwich press or pan, then spread tomato or spicy sauce over it or inside it. Add any optional fillings before closing the bread, and put the sauce on just before serving to help keep the toast from turning soggy.
A tomato-based sauce is typical for a half bread sauced toast, and chili or spices can make it hot. The sauce should be thick enough to stay on the bread; recipes and shop versions vary.
No. A half bread sauced toast is defined by its tomato or spicy sauce, while Ayvalık toast is known for its distinctive bread and varied sandwich fillings, often including deli meats and pickles. Individual shops may offer their own variations.
It can be spicy, but the heat comes from the sauce rather than being a requirement of the dish. Ask for a mild or non-spicy version when ordering, or adjust the chili to taste when making it at home.
Yes, cheese can be added to a half bread sauced toast, although it is not required in the basic sauced version. Put the cheese inside the bread and toast it until melted, then add the sauce shortly before serving.
A half bread sauced toast typically uses half of a Turkish-style loaf, with a soft interior and crust that can crisp in a press or pan. Very soft, fresh bread may become soggy more quickly once the sauce is added.
Toast the bread well and add the sauce just before serving to keep a half bread sauced toast crisp. Adding sauce too early lets moisture soak into the crust and crumb.
Ayran is a common pairing for a half bread sauced toast, especially when the sauce is spicy. A cold drink or tea also works; serve the toast promptly so the bread stays crisp.
Refrigerate leftover half bread sauced toast in a covered container and eat it soon. Reheat it in a sandwich press or pan for a crisper result than a microwave; the sauce will soften the bread while it is stored.
Vitamins
B1
0.23mg · 19% DV
B3
2.16mg · 14% DV
Folate
54µg · 14% DV
Biotin
3.6µg · 12% DV
Minerals
Sodium
846mg · 37% DV
Selenium
13µg · 24% DV
Manganese
0.54mg · 23% DV
Phosphorus
117mg · 17% DV
Potassium ⭐
198mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 414 calories in 1 piece (medium) (180 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.
In Turkey, half bread sauced toast is a quick street-style snack made by toasting half a loaf and adding tomato-based or spicy sauce, either inside the bread or over it. It is commonly sold at small toast shops and street kiosks.
The crust turns crisp while the bread inside stays soft; the sauce brings a tangy or fiery edge. It is often eaten as a filling bite on the go, and ayran is a familiar accompaniment. Most of its energy comes from carbohydrates, with a more modest amount of protein. For a lighter version, use less bread and go easy on the sauce.
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
1.26g
MONOUNSATURATED
2.16g
POLYUNSATURATED
1.98g
Omega 6:3 ratio 28.8:1
Above the ideal 4:1 (28.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.