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Potato-enriched simit-style baked bread ring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Potato simit (90 g) has 275 calories. That works out to 305 calories per 100 g. It contains 49.7 g of carbs, 7.6 g of protein, 5.2 g of fat and 3.1 g of fiber. Its 19.8 µg of Selenium covers 36% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 90 g
275
KCAL / 90G
Carbs
49.7g
· 18% DV
Protein
7.6g
· 15% DV
Fat
5.2g
· 7% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 11% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 275 kcal | |
| Total fat | 5.2 g | 7% |
| Saturated fat | 0.81 g | 4% |
| Trans fat | 0.03 g | |
| Sodium | 423 mg | 18% |
| Total carbohydrate | 49.7 g | 18% |
| Fiber | 3.1 g | 11% |
| Protein | 7.6 g | 15% |
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 | 275 kcal |
| 1 ounce (mini) | 28 g | 85 kcal |
| 1 serving (half) | 45 g | 137 kcal |
| 1 piece (small) | 55 g | 168 kcal |
| 100 g | 100 g | 305 kcal |
| 1 piece (large) | 130 g | 397 kcal |
| 1 piece (jumbo) | 170 g | 519 kcal |
| 1 serving (double) | 180 g | 549 kcal |
Calculated from 305 calories per 100 g.
Potato simit is a ring-shaped, simit-style baked bread made with potato added to the dough. Recipes vary, but it may have a softer, more tender crumb than regular simit and is often finished with sesame seeds.
Potato simit includes potato in its dough, which can make the bread softer and more substantial than regular Turkish simit. Regular simit is typically a sesame-coated ring made from a yeast dough without potato.
Usually, the potato is mixed into the dough rather than added as a separate filling. Bakeries may use different recipes, so a particular potato simit could be filled; check its cut surface or ask the bakery if you need to know.
To make potato simit, mix cooked, mashed potato into a yeast dough, shape the dough into rings, and bake until done. Potato-to-flour proportions vary by recipe, so add enough flour to make the dough easy to shape without making it overly firm.
Potato simit can become hard when it is left exposed and loses moisture. Once cool, store it in an airtight container to slow drying; a paper bag is fine briefly but will not keep it soft as long.
Yes, potato simit freezes well. Let it cool completely, wrap pieces individually, and place them in an airtight freezer bag. Thaw before serving, then warm briefly in an oven to refresh the crust and crumb.
Potato simit pairs well with cheese, olives, tomatoes, and cucumber for breakfast or a snack. Its sesame-coated bread ring can also be eaten plain, or served with soup when you want a more filling accompaniment.
Warm potato simit briefly in an oven or toaster oven. If it has dried out, lightly sprinkle the surface with water before heating; avoid prolonged microwave heating, which can make the bread chewy or rubbery.
No, potato simit is not the same as a bagel. It is a Turkish simit-style ring with potato in the dough, while bagels are a distinct bread traditionally shaped and boiled before baking; their texture and preparation differ.
Potato simit works for either breakfast or a snack. It is easy to serve with tea and simple breakfast sides, while a plain piece can also be eaten between meals or alongside soup.
Vitamins
B1
0.2mg · 17% DV
B3
2.16mg · 14% DV
Folate
43.2µg · 11% DV
Biotin
2.7µg · 9% DV
Minerals
Selenium
20µg · 36% DV
Manganese
0.5mg · 22% DV
Sodium
423mg · 18% DV
Iron
2.43mg · 14% DV
Potassium ⭐
189mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 275 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.
Potato simit is a Turkish-style baked bread ring made with potato in the dough. It keeps the familiar ring shape of simit, while the potato gives the crumb a softer, more tender texture; the outside is lightly crisp when fresh.
In Turkey, simit is a popular breakfast and on-the-go snack, often enjoyed with tea. Potato simit also works well alongside cheese, olives or fresh vegetables for a more substantial meal. It is chiefly a carbohydrate-rich bread, so pairing it with eggs, cheese or another protein-rich food can make a more balanced plate. For a lighter snack, have a smaller piece with vegetables.
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
— 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
0.81g
MONOUNSATURATED
1.26g
POLYUNSATURATED
1.08g
Omega 6:3 ratio 34.3:1
Above the ideal 4:1 (34.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.