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Regional pepper bread Calories
Baked regional flatbread seasoned with pepper paste and spices
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Regional pepper bread (120 g) has 316 calories. That works out to 263 calories per 100 g. It contains 52.6 g of carbs, 8.9 g of protein, 7.8 g of fat and 3.7 g of fiber. Its 28.8 µg of Selenium covers 52% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Regional pepper bread Nutrition Facts
Selected: 1 piece (medium) · 120 g
316
KCAL / 120G
Carbs
52.6g
· 19% DV
Protein
8.9g
· 18% DV
Fat
7.8g
· 10% DV
Fiber
3.7g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 11% · Fat 22%
Regional pepper bread nutrition facts table · 1 piece (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 316 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 1.1 g | 6% |
| Trans fat | 0 g | |
| Sodium | 614 mg | 27% |
| Total carbohydrate | 52.6 g | 19% |
| Fiber | 3.7 g | 13% |
| Protein | 8.9 g | 18% |
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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How Many Calories in 1 Medium Regional pepper bread?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 316 kcal |
| 1 piece (small) | 60 g | 158 kcal |
| 1 piece (thin) | 90 g | 237 kcal |
| 100 g | 100 g | 263 kcal |
| 1 serving (medium) | 150 g | 395 kcal |
| 1 piece (large) | 160 g | 421 kcal |
| 1 piece (jumbo) | 220 g | 579 kcal |
| 1 serving (large) | 250 g | 658 kcal |
| 1 piece (whole) | 300 g | 789 kcal |
Calculated from 263 calories per 100 g.
Frequently Asked Questions About Regional pepper bread
What is regional pepper bread?
Regional pepper bread is a baked flatbread topped with a seasoned pepper-paste mixture. It is associated especially with Hatay and Antakya in southern Turkey, where bakeries and home cooks make it in varying local styles.
Where does regional pepper bread come from?
Regional pepper bread is best known as a specialty of Hatay, particularly the Antakya area of Turkey. Recipes differ between households and bakeries, so its topping and shape are not identical everywhere.
What is regional pepper bread made with?
Regional pepper bread is usually topped with pepper paste, oil and spices. Some versions also use onion, sesame, black cumin or za’atar. The exact mixture varies by local recipe, so the flavor can range from savory and herbal to quite hot.
How is regional pepper bread different from lahmacun?
Regional pepper bread is generally topped with a pepper-paste and spice mixture, while lahmacun usually has a minced-meat topping mixed with vegetables. Both are thin breads baked in an oven, but their toppings give them distinct flavors.
How do you make regional pepper bread at home?
To make regional pepper bread, spread a thin layer of pepper paste mixed with oil and spices over rolled-out dough. Add any optional toppings, then bake in a hot oven until the base is cooked and the edges are lightly browned.
What do you serve with regional pepper bread?
Regional pepper bread works as a snack, a light meal or part of a larger spread. Serve it with yogurt, ayran, fresh salad or cheese; these add a cool, fresh contrast to the peppery topping.
Is regional pepper bread spicy?
Regional pepper bread can be mild or quite spicy, depending on the pepper paste and added chili. For a gentler version, use sweet pepper paste and leave out extra chili; bakeries may offer different levels of heat.
Can you use a substitute for pepper paste in regional pepper bread?
A thick, seasoned roasted-pepper spread can stand in for pepper paste in regional pepper bread, though the result will taste different. Avoid watery substitutes, which can make the topping soggy and prevent the dough from baking evenly.
How should you store regional pepper bread?
Let regional pepper bread cool, then keep it in an airtight container in a cool, dry place if you will eat it soon. For longer storage, refrigerate it and reheat it before serving to refresh the texture.
Can you freeze regional pepper bread?
Yes, regional pepper bread freezes well. Separate pieces with parchment so they do not stick together, seal them in a freezer-safe bag, and thaw before reheating in a pan or oven.
Regional pepper bread Vitamins & Minerals
Vitamins
B1
0.37mg · 31% DV
B3
4.08mg · 26% DV
Folate
88.8µg · 22% DV
Biotin
4.92µg · 16% DV
Minerals
Selenium
29µg · 53% DV
Manganese
0.86mg · 37% DV
Sodium
614mg · 27% DV
Copper
0.19mg · 21% DV
Potassium ⭐
206mg · 6% DV
Regional pepper bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Regional pepper bread
To burn the 316 calories in 1 piece (medium) (120 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.
What is Regional pepper bread?
Regional pepper bread is a Turkish flatbread associated especially with Hatay. The dough is spread with pepper paste and spices, then baked; recipes vary, and some versions include olive oil in the topping.
Its savoury, peppery flavour and soft crumb—often with a lightly crisp edge—make it a popular breakfast or snack, commonly served with tea. It also works alongside soup or a simple meal, and pairs well with fresh vegetables or yoghurt. The bread is mainly a source of carbohydrates, with 3.1 g of fibre per 100 g. For a lighter plate, have a smaller piece with salad or greens rather than treating it as the whole meal.
How Nutritious Is Regional pepper bread?
Nutrient density
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.
Satiety score
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.
Is Regional pepper bread Processed?
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.
Does Regional pepper bread Contain Allergens?
Contains these allergens:
Which Diets Is Regional pepper bread Good For?
Vegan
✓ 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
Regional pepper bread Fat Profile
SATURATED
1.1g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.87g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.