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Traditional energy-dense snack made with egg, flour, and butter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Murtag snack (90 g) has 281 calories. That works out to 312 calories per 100 g. It contains 22.3 g of carbs, 8.2 g of protein, 17.6 g of fat and 0.8 g of fiber. Its 14.4 µg of Selenium covers 26% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 90 g
281
KCAL / 90G
Carbs
22.3g
· 8% DV
Protein
8.2g
· 16% DV
Fat
17.6g
· 23% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 12% · Fat 56%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 281 kcal | |
| Total fat | 17.6 g | 23% |
| Saturated fat | 8.19 g | 41% |
| Trans fat | 0.36 g | |
| Sodium | 189 mg | 8% |
| Total carbohydrate | 22.3 g | 8% |
| Fiber | 0.8 g | 3% |
| Protein | 8.2 g | 16% |
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) | 90 g | 281 kcal |
| 1 piece (small) | 45 g | 140 kcal |
| ½ piece (half) | 45 g | 140 kcal |
| 1 serving (small) | 70 g | 218 kcal |
| 100 g | 100 g | 312 kcal |
| 1 serving (medium) | 120 g | 374 kcal |
| 1 piece (large) | 140 g | 437 kcal |
| 1 cup (diced) | 160 g | 499 kcal |
| 1 serving (large) | 180 g | 562 kcal |
Calculated from 312 calories per 100 g.
Murtag snack is a traditional dish from Turkey’s Van region, made by cooking flour in butter and then adding egg. It is usually prepared at home from basic ingredients and is minimally processed.
To make Murtag snack, cook flour in butter, stirring until it smells toasted and turns lightly golden. Add beaten egg and keep stirring until the egg is cooked. Use gentle heat so the flour browns without burning.
Murtag snack is associated with Van and eastern Turkey, where it is also known as murtuğa. It is a traditional home-style dish often served as part of a substantial breakfast.
Murtag snack can be either sweet or savory. The basic flour, butter, and egg mixture is often seasoned simply; some versions add honey or sugar, so recipes and serving styles vary by household.
Murtag snack tastes rich and buttery, with a toasted, slightly nutty flavor from the cooked flour and a savory note from the egg. Honey or sugar makes some versions sweeter, while plain versions are more savory.
Murtag snack is not menemen: it is made by cooking flour in butter before adding egg, while menemen is a tomato-and-pepper egg dish. Murtag has a thicker, more flour-based texture and no tomato in its basic form.
Murtag snack is commonly served warm at breakfast, alongside bread, cheese, olives, and tea. Sweetened versions can also be eaten on their own, since honey or sugar already adds a sweet element.
Murtag snack turns lumpy when the flour is not stirred evenly into the butter or the egg is added too quickly. Cook the flour over moderate heat, stir continuously, and add the egg gradually to help prevent lumps and scorching.
Store leftover Murtag snack in a covered container in the refrigerator and eat it within a few days. Because it contains egg, do not leave it at room temperature for an extended period; discard it if its smell or appearance changes.
Yes, Murtag snack can be frozen, although its egg-based texture may change slightly after thawing. Cool it first, pack it airtight in portions, thaw it in the refrigerator, and reheat gently in a pan.
Vitamins
Biotin
7.2µg · 24% DV
Vitamin A
163.8µg · 18% DV
B12
0.41µg · 17% DV
B2
0.22mg · 17% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
106mg · 15% DV
Manganese
0.2mg · 9% DV
Iodine
13µg · 9% DV
Sodium
189mg · 8% DV
Potassium ⭐
97mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 281 calories in 1 piece (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.
Murtag snack is a traditional, hearty preparation associated with Van in eastern Turkey, made by cooking flour in butter and combining it with egg. The mixture turns soft and rich, with a gently toasted flavour from the flour and butter.
In its home region, it is often served at breakfast or as a small bite during the day, sometimes with honey; tea is a natural companion. It is energy-dense, with protein from the egg and substantial fat from the butter, but little fibre. A modest portion makes a filling snack, and fresh fruit alongside can balance its richness.
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 2
Minimally 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
8.19g
MONOUNSATURATED
6.48g
POLYUNSATURATED
1.53g
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.