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Traditional sweet tahini halva, high energy, plant protein and healthy fats.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
490
KCAL / 100G
Carbs
38g
· 33%
Protein
12.5g
· 11%
Fat
28g
· 56%
Fiber
3.5g
Vitamins
Biotin
7µg · 23% DV
Vitamin E
2.3mg · 15% DV
B1
0.13mg · 11% DV
B3
1.2mg · 8% DV
Minerals
Copper
2mg · 222% DV
Manganese
1mg · 43% DV
Calcium
410mg · 41% DV
Phosphorus
260mg · 37% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
11.2g
POLYUNSATURATED
10.3g
Omega 6:3 ratio 72.2:1
Above the ideal 4:1 (72.2:1).
Because it is tahini-based, some oil separation can occur, especially when halva is stored in a warm place; this is not necessarily a sign of spoilage. Keeping it cool and gently mixing the separated oil with a clean utensil may help.
Keep it tightly sealed in a cool, dry cupboard away from sunlight. Moisture can affect its crumbly texture and make it go stale sooner.
It can be refrigerated in very warm weather, but it may become firmer and more crumbly. Letting it sit at room temperature briefly before serving improves the texture.
Yes, although freezing and thawing can alter its delicate, crumbly texture. For longer storage, wrap small portions airtight and thaw them in the refrigerator.
It can be included in a small breakfast portion, especially alongside fruit, yogurt, or bread for a more balanced meal. It is best treated as an occasional sweet rather than a large everyday breakfast item.
Its combination of carbohydrate and fat may feel heavy immediately before intense exercise for some people. After training, a small portion paired with a protein food such as yogurt or milk can be a more practical option.
Tahini is simply ground sesame paste, while plain halva is a processed confection made with tahini, sugar, and other ingredients that create its firm texture. Halva is therefore much sweeter and used more like a dessert.
No. A moderate glycemic index does not remove the effect of sugar, and the response depends on portion size and the rest of the meal. People with diabetes or insulin resistance should keep portions modest and seek individualized advice when needed.
Plain halva is typically made with tahini, which comes from sesame seeds. Sesame allergy can cause serious reactions, so the product should be avoided completely.
It can indicate that the sesame oils have oxidized or that the halva is no longer fresh. Do not eat it if there is mold, moisture damage, unusual swelling of the package, or an off smell.
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Nutrition data compiled from USDA FoodData Central and scientific sources.