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Whole-grain pastry with cheese protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Low-Oil Whole Wheat Cheese Börek (90 g) has 214 calories. That works out to 238 calories per 100 g. It contains 24.8 g of carbs, 9.7 g of protein, 8.6 g of fat and 3.7 g of fiber. Its 1 mg of Manganese covers 44% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 90 g
214
KCAL / 90G
Carbs
24.8g
· 9% DV
Protein
9.7g
· 19% DV
Fat
8.6g
· 11% DV
Fiber
3.7g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 18% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 214 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 3.74 g | 19% |
| Trans fat | 0.11 g | |
| Sodium | 459 mg | 20% |
| Total carbohydrate | 24.8 g | 9% |
| Fiber | 3.7 g | 13% |
| Protein | 9.7 g | 19% |
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) | 90 g | 214 kcal |
| 1 piece (mini) | 35 g | 83 kcal |
| 1 slice (thin) | 55 g | 131 kcal |
| 100 g | 100 g | 238 kcal |
| 1 slice (thick) | 130 g | 309 kcal |
| 1 piece (large) | 150 g | 357 kcal |
| 1 serving (large) | 180 g | 428 kcal |
| 2 piece (double) | 210 g | 500 kcal |
Calculated from 238 calories per 100 g.
Low-oil whole wheat cheese börek is a baked pastry made with whole-wheat dough or pastry sheets and a cheese filling. It is a whole-grain variation on börek, with less added oil than many traditional versions.
Low-oil whole wheat cheese börek is made by layering or folding cheese filling into whole-wheat pastry sheets, then baking until browned. Brush the sheets lightly rather than soaking them with oil to keep the pastry crisp without adding much.
Low-oil whole wheat cheese börek often uses Turkish white cheese, similar to feta, though recipes can use other cheeses or blends. Drain wet cheese before filling the pastry so excess moisture does not make the layers soggy.
Yes, low-oil whole wheat cheese börek usually has a heartier, slightly nuttier pastry and feels less rich than börek made with refined flour and more oil. The cheese filling remains the main savoury flavour.
Keep low-oil whole wheat cheese börek from getting soggy by draining the cheese, avoiding excess liquid in the filling, and baking until the pastry is browned. Let it cool uncovered rather than trapping steam under a lid.
Reheat low-oil whole wheat cheese börek in an oven or a dry skillet for a crisper finish. A microwave will warm it quickly, but tends to soften the pastry layers.
Store low-oil whole wheat cheese börek in a covered container in the refrigerator and eat it within a few days. Cool it before covering, since trapped steam can soften the pastry.
Yes, low-oil whole wheat cheese börek can be frozen. Cool it completely, wrap individual portions airtight, and reheat after thawing; an oven helps restore a crisp surface.
Serve low-oil whole wheat cheese börek with a fresh salad, yogurt, or soup for a meal. For breakfast or a snack, it also pairs well with tomatoes, cucumber, and tea.
Yes, low-oil whole wheat cheese börek can be assembled ahead and refrigerated before baking. Keep it covered so the pastry does not dry out, then bake it shortly before serving for the best texture.
Vitamins
B12
0.47µg · 20% DV
B1
0.22mg · 18% DV
B3
2.79mg · 17% DV
B2
0.2mg · 15% DV
Minerals
Manganese
1.01mg · 44% DV
Selenium
23µg · 42% DV
Phosphorus
230mg · 33% DV
Sodium
459mg · 20% DV
Potassium ⭐
167mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 214 calories in 1 slice (medium) (90 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.
Low-oil whole wheat cheese börek is a Turkish-style savoury pastry made by filling thin whole wheat dough or pastry sheets with cheese, then baking them. Using less oil gives it a lighter finish than richer versions, while the cheese brings a savoury filling and protein.
It is commonly served warm or at room temperature for breakfast, as a snack with tea, or as part of a simple meal. The whole wheat pastry has a heartier texture and contributes fibre, making this more substantial than a plain pastry. Pair it with fresh tomatoes, cucumber or a green salad for balance; a moderate slice alongside vegetables makes an easy, 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
— 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
SATURATED
3.74g
MONOUNSATURATED
2.57g
POLYUNSATURATED
1.44g
Omega 6:3 ratio 18.7:1
Above the ideal 4:1 (18.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.