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Kerem dough Calories
Versatile dough, typically made from flour, water, salt, sometimes yeast
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Kerem dough (50 g) has 120 calories. That works out to 240 calories per 100 g. It contains 24 g of carbs, 3.8 g of protein, 0.6 g of fat and 1.1 g of fiber. Its 4 µg of Selenium covers 7% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Kerem dough Nutrition Facts
Selected: 1 piece (medium) · 50 g
120
KCAL / 50G
Carbs
24g
· 9% DV
Protein
3.8g
· 8% DV
Fat
0.6g
· 1% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 13% · Fat 5%
Kerem dough nutrition facts table · 1 piece (medium) (50 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 120 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.1 g | 1% |
| Trans fat | 0 g | |
| Sodium | 160 mg | 7% |
| Total carbohydrate | 24 g | 9% |
| Fiber | 1.1 g | 4% |
| Protein | 3.8 g | 8% |
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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How Many Calories in 1 Medium Kerem dough?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 50 g | 120 kcal |
| 1 piece (extra small) | 20 g | 48 kcal |
| 1 piece (small) | 30 g | 72 kcal |
| 1 piece (large) | 80 g | 192 kcal |
| 100 g | 100 g | 240 kcal |
| 1 serving (medium) | 100 g | 240 kcal |
| 2 piece (double) | 100 g | 240 kcal |
| 1 piece (jumbo) | 120 g | 288 kcal |
| 1 serving (large) | 150 g | 360 kcal |
Calculated from 240 calories per 100 g.
Frequently Asked Questions About Kerem dough
What is Kerem dough?
Kerem dough is described as a versatile flour-and-water dough that may also contain salt and, sometimes, yeast. There is no widely established standard recipe under this name, so its texture and best use depend on the particular preparation.
Can you make Kerem dough without yeast?
Yes, Kerem dough can be made without yeast if the recipe does not require a rise. It will stay denser rather than puffing up, so a yeast-free version is better suited to preparations that do not depend on a light, airy crumb.
Why is my Kerem dough tough?
Kerem dough can turn tough if it has too much flour, is overworked, or is not given time to rest. Add flour sparingly while mixing, then cover the dough and let it relax before rolling or shaping it.
How do you know when Kerem dough is overproofed?
Kerem dough is likely overproofed if a yeast-raised batch has collapsed or deflates readily when touched. You can gently reshape it and allow a shorter second rise, but its baked texture may be denser than expected.
Can Kerem dough be left out overnight?
Kerem dough should not usually be left at room temperature overnight, especially if it contains yeast, because it may overferment. Cover it and refrigerate it instead; the cold slows fermentation, and you can bring it back to a workable temperature before shaping.
How do you stop Kerem dough from drying out?
Keep Kerem dough covered whenever you are not handling it. A lid, reusable wrap, or a clean damp cloth helps prevent a dry skin from forming, which can otherwise leave tough patches in the finished dough.
Can you use whole-wheat flour in Kerem dough?
Yes, you can make Kerem dough with whole-wheat flour, though it will usually be denser and absorb more water than a dough made with refined flour. Add liquid gradually and allow the dough to rest so the flour can hydrate.
Should Kerem dough be kneaded again after it rises?
Kerem dough usually does not need vigorous kneading after it rises. Gently press out excess gas and shape it if the recipe calls for that; rough handling can undo the rise and make the finished result less airy.
What can you make with Kerem dough?
Kerem dough can be adapted for flatbreads, filled pastries, or other baked preparations, depending on whether it is made with yeast and how soft it is. The name alone does not specify a fixed recipe, so match the dough’s texture to the dish.
Why does Kerem dough shrink back when rolled?
Kerem dough often shrinks back because the gluten is tense from mixing or rolling. Cover it and let it rest before trying again; this relaxes the dough and makes it easier to roll without forcing it.
Kerem dough Vitamins & Minerals
Vitamins
B1
0.07mg · 6% DV
B3
0.6mg · 4% DV
B5
0.15mg · 3% DV
Biotin
0.75µg · 3% DV
Minerals
Selenium
4µg · 7% DV
Sodium
160mg · 7% DV
Manganese
0.15mg · 7% DV
Phosphorus
30mg · 4% DV
Potassium ⭐
35mg · 1% DV
Kerem dough Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Kerem dough
To burn the 120 calories in 1 piece (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.
What is Kerem dough?
Kerem dough is a basic dough made by mixing flour and water with salt; some recipes also include yeast. Its flavour is mild, and baking gives it a soft or crisp texture depending on how it is shaped and cooked. It can be used to make bread and other baked dough-based foods, then served with meals or as part of breakfast. The dough itself is mainly a source of carbohydrates, with 48 g per 100 g. For a more balanced meal, pair it with eggs, yoghurt, vegetables or another protein-rich topping; rolling it thin and keeping added oil modest can make for a lighter result.
How Nutritious Is Kerem dough?
Nutrient density
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.
Satiety score
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.
Is Kerem dough Processed?
NOVA 2
Minimally 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.
Does Kerem dough Contain Allergens?
Contains these allergens:
Which Diets Is Kerem dough Good For?
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
Kerem dough Fat Profile
SATURATED
0.1g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.