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Traditional white-style bread; energy-dense, moderate in fiber, sodium can vary.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Muhacir bread (60 g) has 160 calories. That works out to 266 calories per 100 g. It contains 31.3 g of carbs, 5 g of protein, 1.6 g of fat and 1.7 g of fiber. Its 13.2 µg of Selenium covers 24% of the Daily Value. Its glycemic index is 74 (high), so it raises blood sugar quickly.
Selected: 2 slice (medium) · 60 g
160
KCAL / 60G
Carbs
31.3g
· 11% DV
Protein
5g
· 10% DV
Fat
1.6g
· 2% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 13% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 160 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.33 g | 2% |
| Trans fat | 0.01 g | |
| Sodium | 294 mg | 13% |
| Total carbohydrate | 31.3 g | 11% |
| Fiber | 1.7 g | 6% |
| Protein | 5 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 | 80 kcal |
| 1 slice (thin) | 25 g | 67 kcal |
| 1 slice (thick) | 40 g | 106 kcal |
| 2 slice (medium) | 60 g | 160 kcal |
| 1 piece (small) | 80 g | 213 kcal |
| 3 slice (triple) | 90 g | 239 kcal |
| 100 g | 100 g | 266 kcal |
| 1 serving (double) | 120 g | 319 kcal |
| 1 piece (medium) | 140 g | 372 kcal |
| 1 piece (large) | 250 g | 665 kcal |
Calculated from 266 calories per 100 g.
Muhacir bread is a traditional wheat bread associated with communities who migrated from the Balkans to Türkiye. It does not have one universally fixed recipe, so its texture, shape, and baking method can differ between families and regions.
The name refers to muhacir communities—migrants, especially those who came to Türkiye from Balkan lands—and their food traditions. It describes a cultural association rather than one precisely standardized loaf or recipe.
There is no single defining feature that separates every Muhacir bread from other Turkish breads. The distinction is usually a family or regional baking tradition, and recipes may resemble familiar white wheat loaves.
Muhacir bread is commonly made with wheat flour, water, yeast, and salt. Home recipes can vary in proportions and method, so the name alone does not guarantee a fixed ingredient list or a particular crumb.
Muhacir bread is made by mixing and kneading a dough, letting it rise, shaping it, and baking it. Traditional ovens may be used in some households, but practices vary; the name does not specify one required baking technique.
No, Muhacir bread is not one specific Bulgarian or Macedonian bread with a single equivalent name. It refers to a range of bread traditions carried by migrant families, whose origins and recipes can differ.
Muhacir bread can be served with cheese, olives, eggs, or jam at breakfast, and alongside soup or a main meal later in the day. The pairing depends on the loaf and the household’s regional food traditions.
Keep Muhacir bread in a dry bread box or closed bag at room temperature if you will eat it soon. Let a fresh loaf cool before covering it, since trapped steam can make the crust damp and encourage spoilage.
Yes, Muhacir bread freezes well. Slice it first, seal the portions in a freezer-safe bag, and thaw only what you need at room temperature or warm individual slices straight from frozen.
If it is stale but has no mold or off smell, use Muhacir bread for toast, croutons, or alongside soup. Discard the whole loaf if you see mold; cutting off the visible spot is not a safe fix.
Vitamins
B1
0.25mg · 21% DV
Folate
57µg · 14% DV
B3
2.16mg · 14% DV
B2
0.14mg · 11% DV
Minerals
Selenium
13µg · 24% DV
Sodium
294mg · 13% DV
Manganese
0.27mg · 12% DV
Iron
1.92mg · 11% DV
Potassium ⭐
69mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 160 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.
Muhacir bread is a traditional wheat bread associated with Balkan migrant communities in Turkey. Recipes vary by region and household, but the dough is generally made with flour, water, yeast and salt, then baked; the name does not point to one fixed shape or recipe.
Its crust browns in the oven while the inside stays soft. In Turkey it is eaten at breakfast with cheese, olives or eggs, and alongside soups and other meals. It also works well with tea or as a base for a simple sandwich. Like other white-style breads, it is mainly a source of carbohydrates and energy, with moderate fibre: 100 g provides 2.8 g. Pair it with vegetables and a protein-rich topping for a more filling meal.
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.
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
0.33g
MONOUNSATURATED
0.37g
POLYUNSATURATED
0.59g
Omega 6:3 ratio 28.5:1
Above the ideal 4:1 (28.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.