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Traditional Turkish sweet with a flossy texture, made from sugar and flour.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pipecik Halva (25 g) has 108 calories. That works out to 430 calories per 100 g. It contains 18.8 g of carbs, 1.1 g of protein, 3.3 g of fat and 0.3 g of fiber. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 25 g
108
KCAL / 25G
Carbs
18.8g
· 7% DV
Protein
1.1g
· 2% DV
Fat
3.3g
· 4% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 4% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 108 kcal | |
| Total fat | 3.3 g | 4% |
| Saturated fat | 1.63 g | 8% |
| Trans fat | 0.03 g | |
| Sodium | 7.5 mg | 0% |
| Total carbohydrate | 18.8 g | 7% |
| Fiber | 0.3 g | 1% |
| Protein | 1.1 g | 2% |
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) | 25 g | 108 kcal |
| 1 piece (small) | 15 g | 65 kcal |
| 1 serving (medium) | 30 g | 129 kcal |
| 1 piece (large) | 40 g | 172 kcal |
| 2 piece (double) | 50 g | 215 kcal |
| 1 serving (large) | 50 g | 215 kcal |
| 100 g | 100 g | 430 kcal |
| 1 pack (whole) | 100 g | 430 kcal |
| 1 pack (jumbo) | 200 g | 860 kcal |
Calculated from 430 calories per 100 g.
Pipecik Halva is a traditional Turkish sweet made with sugar and flour, known for its fine, floss-like strands. Its airy, fibrous texture sets it apart from denser, spoonable or sliceable types of halva.
Pipecik Halva tastes distinctly sweet and has a delicate, stringy texture that breaks apart easily. It is not chewy like taffy or dense like many sesame-based halvah varieties.
Pipecik Halva is made by working sugar and flour into the characteristic fine, flossy strands. The precise method can vary between traditional and regional recipes, but creating those delicate threads is what distinguishes the sweet.
Pipecik Halva resembles pişmaniye because both are known for a fine, floss-like texture, but the names do not always refer to the exact same sweet. Regional recipes and naming can differ, so they should not automatically be treated as interchangeable.
Pipecik Halva is a traditional Turkish sweet, but a single, consistently documented place of origin is not clear from the name alone. Its regional association may vary depending on the recipe or the producer.
Serve Pipecik Halva in small pieces as a dessert or sweet snack. Its pronounced sweetness pairs well with unsweetened tea or plain coffee, and gently separating the strands helps keep its characteristic texture.
Yes, Pipecik Halva can be made at home, though reproducing its fine strands takes more technique than simply mixing the ingredients. The sugar mixture must be worked to the right consistency and formed into delicate threads.
Store Pipecik Halva in an airtight container in a cool, dry place. Moisture can make its fine strands sticky and damage their texture, so avoid humid storage and keep it away from strong odors.
Yes, Pipecik Halva can raise blood sugar because it is made with sugar and flour. Anyone managing diabetes should ask a doctor or dietitian how to fit a portion into their individual eating plan.
Yes, frequent or large servings of Pipecik Halva can contribute to weight gain because it is a sweet, energy-dense dessert. Keeping the serving modest is a practical way to enjoy it without making it a large part of your intake.
Vitamins
B2
0.01mg · 1% DV
B1
0.01mg · 1% DV
B5
0.03mg · 1% DV
B3
0.08mg · 1% DV
Minerals
Phosphorus
10mg · 1% DV
Copper
0.01mg · 1% DV
Manganese
0.03mg · 1% DV
Magnesium
3.75mg · 1% DV
Potassium ⭐
15mg · 0% DV
Sodium
7.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 108 calories in 1 piece (medium) (25 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.
Pipecik Halva is a traditional Turkish sweet made with sugar and flour. Its defining feature is a fine, floss-like texture: the delicate strands pull apart easily and melt in the mouth, with a distinctly sweet, lightly toasted flavour.
In Turkey, it is commonly offered in small pieces with tea or coffee, served to guests or set out as part of a dessert spread. It is carbohydrate-heavy; 100 g provides 75 g of carbohydrates, so a modest piece is often enough to enjoy its rich sweetness. Pair it with unsweetened tea or plain coffee for a simple contrast.
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
1.63g
MONOUNSATURATED
0.88g
POLYUNSATURATED
0.7g
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Nutrition data compiled from USDA FoodData Central and scientific sources.