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Kete Calories
Traditional Anatolian bread roll, usually made with flour, water, yeast, and fat.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Kete (80 g) has 248 calories. That works out to 310 calories per 100 g. It contains 43.6 g of carbs, 6.6 g of protein, 5 g of fat and 2.2 g of fiber. Its 0.2 mg of B1 covers 15% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
What is Kete?
Kete is a traditional Anatolian pastry, especially associated with eastern Turkey. Yeasted dough is rolled or folded with fat, and many regional versions have a filling of flour toasted in butter or oil; recipes and shapes vary between households.
Its surface bakes golden and lightly crisp, while the inside stays soft and layered, with a gently toasted, rich flavour. In its home region, kete is often served at breakfast or as a filling snack with tea, and it is also a familiar homemade treat for visitors. It is mainly a flour-based source of carbohydrates, with fat adding richness and staying power. Enjoy a smaller piece with tea or pair it with yogurt or fresh vegetables for a lighter spread.
Kete Nutrition Facts
Selected: 100 g
310
KCAL / 100G
Carbs
54.5g
· 20% DV
Protein
8.2g
· 16% DV
Fat
6.2g
· 8% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 11% · Fat 18%
Kete Vitamins & Minerals
Vitamins
B1
0.22mg · 18% DV
B3
2.1mg · 13% DV
Folate
32µg · 8% DV
B5
0.35mg · 7% DV
Minerals
Sodium
420mg · 18% DV
Selenium
10µg · 18% DV
Phosphorus
85mg · 12% DV
Iron
2mg · 11% DV
How Nutritious Is Kete?
Nutrient density
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.
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.
Kete Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Kete
To burn the 310 calories in 100 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.
Is Kete Processed?
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.
Does Kete Contain Allergens?
Contains these allergens:
Which Diets Is Kete Good For?
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
Kete Fat Profile
SATURATED
1.5g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
Compare Kete
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Frequently Asked Questions About Kete
What is Kete?
Kete is a traditional Anatolian bread roll made from yeasted dough, often folded around a filling of flour toasted in fat. It is known for its layered texture and is commonly eaten plain or filled.
Where does Kete come from?
Kete is especially associated with eastern Anatolia, including areas around Kars and Erzurum. Recipes vary from place to place, particularly in how the dough is folded and whether it has a filling.
What is the filling in Kete made of?
Traditional Kete filling is usually flour gently toasted in butter or another fat. It is cooled before being wrapped in the dough; some regional versions are made without filling.
How is Kete made?
Kete is made by mixing flour, water, yeast, salt, and fat into a dough, then letting it rise. The dough is rolled out, folded with fat and sometimes filling, shaped, and baked.
How is Kete different from Turkish poğaça?
Kete is typically folded into layers and may contain toasted flour filling, while Turkish poğaça is usually a soft, individually shaped bun that may have cheese, olives, or other fillings. Recipes differ by region.
How do you serve Kete?
Kete is usually served warm, often for breakfast or with tea, and can also accompany a meal. It is commonly eaten on its own or with cheese or yogurt, depending on local custom.
Can you freeze Kete?
Yes, Kete freezes well once fully cooled. Wrap individual pieces airtight to help prevent freezer burn, then thaw at room temperature and warm briefly before serving for a fresher texture.
How should you store Kete?
Keep cooled Kete in a sealed container at room temperature if you plan to eat it soon. For longer storage, freeze it airtight; leaving it exposed to air can make the bread dry.
Why is my Kete dry or hard?
Kete can turn dry or hard if the dough is too floury, has not rested enough, or is baked too long. Keep the dough soft and check the oven as the layers turn golden.
What is the best way to reheat Kete?
Warm Kete briefly in a low-to-moderate oven to refresh its crisp outer layers. A microwave works too, but makes the texture softer; avoid heating it for too long or it may dry out.
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Nutrition data compiled from USDA FoodData Central and scientific sources.