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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Oat Flour Bread with Cheese and Curd Cheese (45 g) has 110 calories. That works out to 245 calories per 100 g. It contains 11.3 g of carbs, 6.4 g of protein, 4.5 g of fat and 1.6 g of fiber. Its 0.5 mg of Manganese covers 22% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 45 g
110
KCAL / 45G
Carbs
11.3g
· 4% DV
Protein
6.4g
· 13% DV
Fat
4.5g
· 6% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 23% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 110 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 2.36 g | 12% |
| Trans fat | 0.08 g | |
| Sodium | 194 mg | 8% |
| Total carbohydrate | 11.3 g | 4% |
| Fiber | 1.6 g | 6% |
| Protein | 6.4 g | 13% |
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) | 45 g | 110 kcal |
| 1 slice (thin) | 30 g | 74 kcal |
| 1 piece (small) | 55 g | 135 kcal |
| 1 slice (thick) | 65 g | 159 kcal |
| 2 slice (double) | 90 g | 221 kcal |
| 100 g | 100 g | 245 kcal |
| 1 piece (medium) | 110 g | 270 kcal |
| 1 serving (large) | 150 g | 368 kcal |
| 1 piece (whole) | 450 g | 1103 kcal |
Calculated from 245 calories per 100 g.
Oat flour bread with cheese and curd cheese is a savory bread made with oat flour, cheese, and curd cheese. Recipes vary in their other ingredients and texture, so it may be a soft loaf, a denser quick bread, or a sliceable bake.
You make oat flour bread with cheese and curd cheese by mixing the flour and cheeses with the wet and raising ingredients in your chosen recipe, then baking until set. Oat flour absorbs liquid differently from wheat flour, so follow a tested recipe rather than swapping flour cup for cup.
Yes, oat flour bread with cheese and curd cheese works well for breakfast. Serve it with tomatoes, cucumber, or leafy greens for a simple meal, or warm a slice if you prefer the cheese soft.
Oat flour bread with cheese and curd cheese can turn out dense if the batter is overmixed, too wet, or lacks enough leavening. Let the loaf bake through and cool before slicing; cutting it while hot can also make the center seem gummy.
No, oat flour bread with cheese and curd cheese does not always need yeast. Some versions use baking powder or another leavening method for a quicker loaf, while yeasted versions need time for the dough to rise.
Cottage cheese or another mild fresh cheese can replace curd cheese in oat flour bread with cheese and curd cheese. Drain wetter cheeses first, since extra moisture can make the center take longer to bake or leave the loaf too soft.
Store oat flour bread with cheese and curd cheese in a covered container in the refrigerator because it contains fresh cheese. Reheat a slice in the oven or a pan if you want to serve it warm.
Yes, oat flour bread with cheese and curd cheese freezes well when sliced and wrapped airtight. Separate slices with parchment so you can take out only what you need, then thaw and warm them before serving.
Yes, you can toast oat flour bread with cheese and curd cheese in a toaster oven, pan, or sandwich press. If the slices are fragile, warm them in a pan or oven rather than handling them repeatedly in a pop-up toaster.
Oat flour bread with cheese and curd cheese pairs well with fresh vegetables, a simple salad, or soup. Since the bread already contains cheese, lighter, less salty accompaniments keep the meal balanced in flavor.
Vitamins
B12
0.28µg · 12% DV
B2
0.12mg · 9% DV
Biotin
2.75µg · 9% DV
B1
0.09mg · 8% DV
Minerals
Manganese
0.5mg · 22% DV
Phosphorus
140mg · 20% DV
Selenium
8.55µg · 16% DV
Calcium
128mg · 13% DV
Sodium
194mg · 8% DV
Potassium ⭐
101mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 1 slice (medium) (45 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.
Oat flour bread with cheese and curd cheese is a savoury, home-style loaf made by baking a dough of oat flour with cheese and lor, a fresh Turkish curd cheese. The cheese gives it a gently salty flavour, while the curd helps keep the crumb soft and moist.
In Turkey, slices are often served at breakfast or with tea; elsewhere, they also work well alongside soup or a simple salad. It provides protein and calcium, with some fibre from the oat flour. For a lighter meal, serve a slice with fresh vegetables or leafy greens.
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 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.36g
MONOUNSATURATED
1.19g
POLYUNSATURATED
0.59g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.