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High-fiber bread made with tahini
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of High-fiber tahini bread (60 g) has 171 calories. That works out to 285 calories per 100 g. It contains 23.9 g of carbs, 6.1 g of protein, 6.2 g of fat and 5.5 g of fiber. Its 1 mg of Manganese covers 42% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 2 slice (medium) · 60 g
171
KCAL / 60G
Carbs
23.9g
· 9% DV
Protein
6.1g
· 12% DV
Fat
6.2g
· 8% DV
Fiber
5.5g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 14% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 171 kcal | |
| Total fat | 6.2 g | 8% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0.01 g | |
| Sodium | 258 mg | 11% |
| Total carbohydrate | 23.9 g | 9% |
| Fiber | 5.5 g | 20% |
| Protein | 6.1 g | 12% |
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) | 30 g | 86 kcal |
| 1 piece (small) | 15 g | 43 kcal |
| 1 slice (thin) | 25 g | 71 kcal |
| 1 slice (thick) | 40 g | 114 kcal |
| 1 cup (diced) | 45 g | 128 kcal |
| 2 slice (medium) | 60 g | 171 kcal |
| 1 serving (large) | 75 g | 214 kcal |
| 3 slice (triple) | 90 g | 257 kcal |
| 100 g | 100 g | 285 kcal |
Calculated from 285 calories per 100 g.
High-fiber tahini bread is bread made with tahini and ingredients that add fiber. Recipes may use whole-grain flour, bran, or seeds, so the exact ingredients, texture, and flavor vary by recipe.
High-fiber tahini bread is usually savory or mildly nutty rather than distinctly sweet. Its flavor depends on the recipe: some versions include sweeteners, while others use tahini mainly to add richness to a savory loaf.
High-fiber tahini bread works well as toast, with soups, or as the base for a sandwich. Its nutty tahini flavor pairs especially well with vegetables, eggs, cheese, and other savory fillings.
High-fiber tahini bread can be dense because fiber-rich ingredients absorb water, while tahini adds fat and weight to the dough. Insufficient proofing or adding too much flour can make the loaf even heavier.
Yes, high-fiber tahini bread can be used for sandwiches. Its sturdy, often dense crumb holds fillings well; lightly toasting the slices can help keep them from becoming soggy with moist ingredients.
Store high-fiber tahini bread in a sealed container in a cool, dry place and use it within a few days. In warm or humid conditions it may mold sooner, so freeze portions you will not eat promptly.
Yes, high-fiber tahini bread freezes well. Slice it first and pack the slices airtight so you can take out only what you need. Toast frozen slices directly, or let them thaw before serving.
High-fiber tahini bread can support regular bowel movements because dietary fiber helps stool move through the digestive tract. Increase fiber gradually and drink enough fluids, since a sudden increase may cause gas or bloating.
High-fiber tahini bread may help you feel full for longer than a lower-fiber bread because fiber slows digestion. Pairing it with a protein-rich filling can make a more satisfying meal, but it does not guarantee weight loss.
People with diabetes can include high-fiber tahini bread in a meal, but its fiber does not remove the effect of its carbohydrates on blood glucose. Portion size and meal pairings matter; a dietitian can help tailor it to an individual plan.
Vitamins
B1
0.25mg · 21% DV
B3
2.76mg · 17% DV
Folate
40.8µg · 10% DV
Biotin
3µg · 10% DV
Minerals
Manganese
0.96mg · 42% DV
Copper
0.25mg · 28% DV
Selenium
14µg · 25% DV
Phosphorus
147mg · 21% DV
Sodium
258mg · 11% DV
Potassium ⭐
141mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 171 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.
High-fiber tahini bread is a loaf made with tahini, the sesame paste, mixed into the dough. It is a contemporary bread style rather than a dish tied to one particular region. Tahini gives it a gentle toasted-sesame flavour and a fuller, often slightly denser crumb than plain bread.
It works well at breakfast or as a snack, served plain, toasted, or alongside cheese and vegetables; a little honey or fruit also suits its nutty taste. Its defining nutritional feature is its fibre content, at 9.1 g per 100 g. For a lighter meal, pair a modest slice with fresh vegetables or a simple spread.
Medium
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
0.9g
MONOUNSATURATED
1.8g
POLYUNSATURATED
2.34g
Omega 6:3 ratio 43.2:1
Above the ideal 4:1 (43.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.