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Chocolatey, sweet dessert, energy-dense
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Masuk Dessert (60 g) has 246 calories. That works out to 410 calories per 100 g. It contains 33 g of carbs, 2.5 g of protein, 11.4 g of fat and 1.5 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 60 g
246
KCAL / 60G
Carbs
33g
· 12% DV
Protein
2.5g
· 5% DV
Fat
11.4g
· 15% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 4% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 246 kcal | |
| Total fat | 11.4 g | 15% |
| Saturated fat | 5.7 g | 29% |
| Trans fat | 0.06 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 33 g | 12% |
| Fiber | 1.5 g | 5% |
| Protein | 2.5 g | 5% |
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 piece (medium) | 60 g | 246 kcal |
| 1 piece (small) | 35 g | 144 kcal |
| 1 slice (medium) | 50 g | 205 kcal |
| 1 slice (large) | 80 g | 328 kcal |
| 1 piece (large) | 90 g | 369 kcal |
| 100 g | 100 g | 410 kcal |
| 1 serving (large) | 100 g | 410 kcal |
| 2 piece (double) | 120 g | 492 kcal |
Calculated from 410 calories per 100 g.
Masuk Dessert is a sweet, chocolatey dessert. The name does not point to one widely standardized recipe, so its layers, texture, and presentation can differ between recipes and sellers.
Masuk Dessert has a sweet, chocolatey profile, but there is no single ingredient list that applies to every version. Depending on the recipe, it may include cake, cream, or other components.
Masuk Dessert is not necessarily the same as chocolate cake: the name can refer to a dessert with a different structure or added layers. Check the specific recipe or menu description to know what that version contains.
There is no widely established origin that reliably identifies Masuk Dessert with a particular region. Recipes and descriptions can vary, so avoid assuming it is a traditional specialty of a specific place.
Serve Masuk Dessert chilled or at room temperature, according to its recipe. If it has a soft or creamy layer, chilling it before cutting helps the portions hold their shape.
Yes, you can make Masuk Dessert at home, but use a specific recipe because the name does not define fixed proportions or layers. Keep any dairy-based components refrigerated while the dessert sets.
Store leftover Masuk Dessert covered in the refrigerator, especially if it contains cream or other dairy ingredients. Take out only the portion you plan to serve, rather than leaving the whole dessert at room temperature.
Masuk Dessert can be frozen, but thawing may change the texture of creamy or soft layers. Freeze a small portion first to test the result, then thaw it in the refrigerator before serving.
Unsweetened coffee or tea pairs well with Masuk Dessert because their bitterness balances its chocolatey sweetness. Fresh fruit can also make a simple accompaniment without adding another rich element to the plate.
Masuk Dessert can be served warm only if its particular recipe is intended for it; versions with cream or set layers are usually better chilled or at room temperature. Follow the recipe’s serving instructions.
Vitamins
B2
0.07mg · 5% DV
B12
0.12µg · 5% DV
Vitamin E
0.66mg · 4% DV
B5
0.19mg · 4% DV
Minerals
Copper
0.11mg · 12% DV
Phosphorus
51mg · 7% DV
Iron
1.26mg · 7% DV
Manganese
0.14mg · 6% DV
Potassium ⭐
126mg · 4% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 246 calories in 1 piece (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.
Masuk Dessert is a sweet, chocolate-forward dessert associated with Turkish cuisine. Recipes can vary, and the name does not point to one clearly established regional formula; versions may combine cocoa or chocolate with sugar and flour-based or creamy components. It is usually served in small portions after a meal, often alongside coffee or tea, and can also be shared as a sweet bite with guests.
Its rich, energy-dense character makes a modest piece a satisfying treat. It provides 410 calories per 100 g, so you may prefer a smaller serving if you want something lighter. Plain coffee or unsweetened tea balances its sweetness without adding more.
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.
Low
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.7g
MONOUNSATURATED
3.48g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.