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Traditional Turkish bread, specific to Isparta region, usually made with wheat flour, crusty outside, soft inside.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
49g
· 80%
Protein
8.5g
· 14%
Fat
1.5g
· 6%
Fiber
2.7g
Vitamins
B1
0.15mg · 13% DV
B3
1.5mg · 9% DV
Folate
30µg · 8% DV
B2
0.08mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Sodium
400mg · 17% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Keep it in a cool, dry place, ideally in a bread box or cloth bag. Sealing it in plastic for too long can soften the crust and encourage faster staling.
Yes, it freezes well, especially if sliced first. Wrap it tightly to limit freezer burn, then thaw only what you need or warm it briefly before eating.
Plain toasting usually does not meaningfully change its basic macronutrients. What changes more is texture and moisture; adding butter or oil increases the meal’s total energy.
Pair it with protein-rich foods like eggs, cheese, yogurt, or legumes, plus vegetables for better balance. This can make the meal more filling than eating bread on its own.
It can work well before exercise as an easy-to-eat carbohydrate source. After training, pairing it with a protein food is usually a more balanced recovery option.
No, weight gain is not determined by the clock alone. Overall intake, portion size, and what you eat with the bread matter more than the time of day.
The biggest differences are usually in texture, crust, and flavor rather than in how people use it. In practice, portion size and toppings often affect the meal more than the bread style itself.
It contains gluten, so it is not suitable for people with celiac disease or other gluten-related disorders. People with sensitive digestion may also tolerate smaller portions better than large servings.
Bread eaten alone may not keep you full for long, especially if the meal is low in protein, fat, or extra fiber. Adding protein-rich and fiber-rich foods can help extend fullness.
You can turn it into croutons, toast, breadcrumbs, or use it in soups and salads. If it has been stored safely and shows no mold, stale bread is often still very usable.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.