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Lokma Dessert Calories
Traditional Turkish syrup dessert, deep-fried dough balls
CALORIES
GI
POTASSIUM
FIBER
Lokma Dessert Nutrition Facts
Selected: 100 g
330
KCAL / 100G
Carbs
54g
· 67%
Protein
4.5g
· 6%
Fat
10g
· 27%
Fiber
1.2g
Lokma Dessert Vitamins & Minerals
Vitamins
B1
0.07mg · 6% DV
Biotin
1.5µg · 5% DV
B5
0.2mg · 4% DV
B2
0.04mg · 3% DV
Minerals
Iron
1mg · 6% DV
Sodium
120mg · 5% DV
Phosphorus
35mg · 5% DV
Selenium
2µg · 4% DV
Lokma Dessert Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Lokma Dessert 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 Lokma Dessert Contain Allergens?
Contains these allergens:
Which Diets Is Lokma Dessert 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
Lokma Dessert Fat Profile
SATURATED
2.5g
MONOUNSATURATED
5.2g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 70:1
Above the ideal 4:1 (70:1).
Foods Similar to Lokma Dessert
Lokma Dessert — Frequently Asked Questions
What is the best way to serve lokma dessert?
Lokma is best served warm soon after it has absorbed the syrup, when the outside is still relatively crisp. Cinnamon, finely chopped walnuts, or pistachios make simple toppings.
How can lokma stay crisp?
Use properly hot frying oil and avoid overcrowding the pan. Adding hot lokma to cool syrup, or warm lokma to hot syrup, helps limit oil absorption and preserve a better texture.
Can you eat lokma the next day?
Yes, but the syrup gradually softens the dough, so it will not be as crisp as freshly made lokma. Store it in an airtight container in the refrigerator and let it sit briefly at room temperature before serving.
Can lokma dessert be frozen?
Cooked, syrup-soaked lokma can be frozen, but it becomes noticeably softer after thawing. For a better result, freeze fried lokma before adding syrup, then reheat and soak it shortly before serving.
Why does lokma absorb too much oil?
If the oil is not hot enough, the dough stays in the oil longer and absorbs more fat. A batter that is too thin or too dense, as well as overcrowding the pan, can also contribute.
What is the difference between lokma and tulumba dessert?
Lokma is usually smaller, round, and made from a yeast-based dough, while tulumba is piped into shape and often has a denser texture. Both are fried and soaked in syrup, but their shape and dough structure differ.
Does lokma go well with coffee?
Yes. Plain Turkish coffee or unsweetened filter coffee can balance lokma's intense sweetness. Choosing coffee without added sugar avoids making the overall serving even sweeter.
Is lokma better before or after a workout?
Its rapidly digested sugars may provide short-term energy before exercise, but a large serving can feel heavy or cause stomach discomfort. It is better treated as an occasional dessert than as a replacement for a balanced post-workout meal.
Can eating lokma at night affect sleep?
A large serving of syrupy dessert late at night may trigger reflux, indigestion, or uncomfortable blood-sugar swings in some people. If you have it, keep the portion small and avoid eating it immediately before bed.
Who should limit lokma dessert?
People with diabetes, insulin resistance, or goals related to blood-sugar management should be cautious with syrupy desserts. Traditional lokma also contains wheat flour, so it is not appropriate for people with coeliac disease or gluten sensitivity.
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Nutrition data compiled from USDA FoodData Central and scientific sources.