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Traditional bread made from heirloom wheat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Krakilcik bread (60 g) has 148 calories. That works out to 247 calories per 100 g. It contains 29.5 g of carbs, 5.2 g of protein, 1.1 g of fat and 4.1 g of fiber. Its 1 mg of Manganese covers 44% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 slice (medium) · 60 g
148
KCAL / 60G
Carbs
29.5g
· 11% DV
Protein
5.2g
· 10% DV
Fat
1.1g
· 1% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 79% · Protein 14% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 1.1 g | 1% |
| Saturated fat | 0.19 g | 1% |
| Trans fat | 0 g | |
| Sodium | 258 mg | 11% |
| Total carbohydrate | 29.5 g | 11% |
| Fiber | 4.1 g | 15% |
| Protein | 5.2 g | 10% |
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 | 74 kcal |
| 1 slice (thin) | 25 g | 62 kcal |
| 1 slice (thick) | 40 g | 99 kcal |
| 2 slice (medium) | 60 g | 148 kcal |
| 1 serving (medium) | 75 g | 185 kcal |
| 3 slice (thick) | 90 g | 222 kcal |
| 100 g | 100 g | 247 kcal |
| 1 piece (small) | 120 g | 296 kcal |
| 1 piece (whole) | 250 g | 618 kcal |
Calculated from 247 calories per 100 g.
Krakilcik bread is made with flour from krakilcik, a traditional heirloom wheat grown in Turkey. Recipes vary: some use mostly krakilcik flour, while others blend it with different flours, so the texture and flavor are not identical from loaf to loaf.
Krakilcik bread usually has a pronounced wheat flavor with a mildly nutty, earthy note. A sourdough version may taste tangier, while the flour blend and how finely the grain is milled also affect the flavor.
No, Krakilcik bread and einkorn bread come from different wheat types. Both are associated with heritage grains, but their flours are not interchangeable by name, and their flavor and baking behavior can differ.
Not necessarily. Krakilcik bread can be made with sourdough starter or commercial yeast; the wheat variety alone does not determine the leavening method. Look for a sourdough description in the recipe or product details.
Krakilcik bread can be denser because its flour behaves differently from refined white bread flour, and recipes may contain more whole-grain flour. Hydration, kneading, and proofing also affect how much the loaf rises.
No, Krakilcik bread is not automatically whole grain. Some loaves use whole-grain krakilcik flour, while others use sifted flour or a blend; the ingredients or the baker can tell you which kind it is.
You can use Krakilcik flour in bread recipes, but a direct one-for-one swap may change the rise and crumb. Start with a recipe designed for krakilcik flour, or adjust the water gradually because different flours absorb it differently.
Keep Krakilcik bread in a bread box or a cloth bag at room temperature if you plan to eat it soon. Refrigeration can make bread stale faster; protect it from moisture and heat to reduce the chance of mold.
Yes, Krakilcik bread freezes well. Slice it before packing it airtight so you can take out individual portions, then thaw the slices or toast them directly from frozen.
People with diabetes can include Krakilcik bread in a meal, but it still contains carbohydrate and can affect blood glucose. Portion size and what you eat alongside it matter; a dietitian can help tailor it to your plan.
Vitamins
B1
0.19mg · 16% DV
B3
2.34mg · 15% DV
Biotin
2.4µg · 8% DV
B5
0.29mg · 6% DV
Minerals
Manganese
1.02mg · 44% DV
Selenium
17µg · 31% DV
Phosphorus
126mg · 18% DV
Copper
0.13mg · 14% DV
Sodium
258mg · 11% DV
Potassium ⭐
144mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 148 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.
Krakilcik bread is a traditional Turkish loaf made with krakılçık, an heirloom wheat variety grown in Turkey. Its wheat-forward flavour and hearty crumb make it a good choice when you want bread with a little more character than a plain white loaf.
In Turkey, it may be served at breakfast with cheese, olives, eggs and tomatoes, or alongside soup and home-cooked meals. Elsewhere, use it for open sandwiches, toast or as a side for salads and stews. It provides 6.8 g of fibre per 100 g; pair it with vegetables and a protein-rich topping for a balanced, satisfying meal.
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
0.19g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.46g
Omega 6:3 ratio 14.3:1
Above the ideal 4:1 (14.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.