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Affordable staple wheat bread, source of fiber and B vitamins
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Istanbul Halk Bread (35 g) has 88 calories. That works out to 250 calories per 100 g. It contains 17.5 g of carbs, 3 g of protein, 0.4 g of fat and 1.2 g of fiber. Its 0.2 mg of Manganese covers 8% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 slice (medium) · 35 g
88
KCAL / 35G
Carbs
17.5g
· 6% DV
Protein
3g
· 6% DV
Fat
0.4g
· 1% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 14% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 140 mg | 6% |
| Total carbohydrate | 17.5 g | 6% |
| Fiber | 1.2 g | 4% |
| Protein | 3 g | 6% |
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 | 88 kcal |
| 1 slice (thin) | 25 g | 63 kcal |
| 1 serving (small) | 35 g | 88 kcal |
| 1 slice (thick) | 50 g | 125 kcal |
| 2 slice (medium) | 70 g | 175 kcal |
| 1 serving (large) | 70 g | 175 kcal |
| 100 g | 100 g | 250 kcal |
| ½ piece (half) | 125 g | 313 kcal |
| 1 piece (whole) | 250 g | 625 kcal |
Calculated from 250 calories per 100 g.
Istanbul Halk Bread is an affordable wheat bread produced and sold through Istanbul’s municipal public-bread service. It is a familiar everyday loaf, rather than the name of a traditional regional bread style.
You can find Istanbul Halk Bread at municipal Halk Ekmek kiosks and outlets around Istanbul, and at some other retailers. Availability varies by neighborhood, and it may be difficult to find outside the city.
The price of Istanbul Halk Bread is set by the municipal service and can change over time. Check the current price at a Halk Ekmek outlet or through Istanbul Metropolitan Municipality’s official channels rather than relying on an old listing.
The standard Istanbul Halk Bread is not the same as a whole-wheat loaf; whole-wheat bread is a separate type. If you specifically want whole wheat, look for that wording on the product name or packaging.
Istanbul Halk Bread is a wheat loaf distributed through the city’s municipal bread network. A neighborhood bakery may use a different recipe or baking method, so its loaves can differ in crust, texture, and flavor.
Istanbul Halk Bread is part of a municipal service intended to make everyday bread accessible. Its public production and sales model can make its price different from that of bread sold by private bakeries.
Keep Istanbul Halk Bread in a clean, closed bread box or bag at room temperature, away from dampness. For longer storage, slice and freeze it; thaw or toast only the amount you plan to eat.
Yes, Istanbul Halk Bread freezes well. Slice the loaf first and seal the slices in a freezer-safe bag, so you can take out only what you need and toast slices straight from frozen.
People with diabetes can include bread in a meal plan, but Istanbul Halk Bread can raise blood sugar because it is a wheat bread. Portion size and the rest of the meal matter; follow your own diabetes meal plan.
Stale Istanbul Halk Bread works well as toast, croutons, or breadcrumbs, and can be added to soups or meatballs. Discard the whole loaf if you see mold; cutting away the visible patch is not enough.
Vitamins
B1
0.06mg · 5% DV
B3
0.42mg · 3% DV
Folate
8.75µg · 2% DV
B5
0.11mg · 2% DV
Minerals
Manganese
0.18mg · 8% DV
Sodium
140mg · 6% DV
Selenium
2.45µg · 4% DV
Phosphorus
25mg · 4% DV
Potassium ⭐
39mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 88 calories in 1 slice (medium) (35 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.
Istanbul Halk Bread is the affordable everyday wheat loaf produced by Istanbul’s municipal bread service. Its basic version is a straightforward yeast-leavened bread, typically made with wheat flour, water and salt; other varieties may also be available.
Soft inside with a lightly crisp crust, it is an easy choice for breakfast or for sandwiches, and is commonly served alongside soups and home-cooked meals. Its mild flavour also makes it useful for toast. The bread is mainly a source of carbohydrates, with some fibre and protein. To make a more filling, balanced meal, pair it with eggs, beans, cheese or vegetables.
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
✓ 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
0.09g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.