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Sweet refined-flour cookie
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Ring cookie (30 g) has 146 calories. That works out to 485 calories per 100 g. It contains 20.3 g of carbs, 1.9 g of protein, 6.3 g of fat and 0.6 g of fiber. Its 0.1 mg of B1 covers 8% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 30 g
146
KCAL / 30G
Carbs
20.3g
· 7% DV
Protein
1.9g
· 4% DV
Fat
6.3g
· 8% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 5% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 146 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 2.43 g | 12% |
| Trans fat | 0.03 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 20.3 g | 7% |
| Fiber | 0.6 g | 2% |
| Protein | 1.9 g | 4% |
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 |
|---|---|---|
| 2 piece (medium) | 30 g | 146 kcal |
| 1 piece (small) | 12 g | 58 kcal |
| 1 serving (medium) | 45 g | 218 kcal |
| 4 piece (large) | 60 g | 291 kcal |
| 1 pack (small) | 80 g | 388 kcal |
| 6 piece (extra large) | 90 g | 437 kcal |
| 100 g | 100 g | 485 kcal |
| 1 pack (large) | 150 g | 728 kcal |
Calculated from 485 calories per 100 g.
Ring cookies are made by shaping cookie dough into loops and baking them until set and lightly golden. Recipes vary, but a basic sweet dough commonly combines flour, fat, sugar and egg; let the cookies cool before moving them so they do not break.
Ring cookies are sweet baked cookies shaped like rings, rather than a single standardized recipe. Turkish-style versions are often served as a tea-time sweet, and their ingredients and texture can vary from one home or bakery to another.
Ring cookies can crack if the dough is too dry, overmixed or shaped with deep seams. Measure flour carefully, mix only until the dough comes together, and press the joined ends firmly so the ring stays intact as it bakes.
To help Ring cookies hold their shape, start with firm dough and chill it briefly if it feels warm or soft. Arrange the rings with space between them, since crowding can also make them bake unevenly and merge.
Yes, Ring cookie dough can be frozen. Shape it into rings first, freeze the pieces separately until firm, then pack them in a sealed freezer-safe container; bake from chilled or thawed dough and watch for changes in baking time.
Store Ring cookies only after they have cooled completely, in an airtight container in a cool, dry place. Keep them away from humid areas and soft baked goods, which can transfer moisture and make their texture less crisp.
Ring cookies often turn out dry when too much flour is added or they bake for too long. Add flour gradually until the dough is workable, and remove the cookies once they are set; they may feel soft while hot and firm as they cool.
You can shape Ring cookies by rolling a small piece of dough into a thin rope and joining its ends into a loop. Pinch the seam closed, then smooth it gently so the ring does not open during baking.
Ring cookies are commonly served with tea or coffee as a small sweet snack. Their simple baked flavor also pairs well with fruit or a spoonful of jam, but serve moist accompaniments separately so the cookies do not soften.
Yes, cooled Ring cookies can be dipped partly in melted chocolate and left on baking paper until the coating sets. Make sure the cookies are fully cool first; warmth can make the chocolate run and soften the cookie.
Vitamins
B1
0.1mg · 8% DV
B2
0.07mg · 5% DV
B3
0.84mg · 5% DV
Biotin
1.2µg · 4% DV
Minerals
Selenium
4.2µg · 8% DV
Sodium
96mg · 4% DV
Manganese
0.1mg · 4% DV
Iron
0.72mg · 4% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 146 calories in 2 piece (medium) (30 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.
A Ring cookie is a baked, ring-shaped biscuit made with flour, sugar and fat. In Turkey, halka kurabiye is found in bakeries and home kitchens, with recipes that vary in richness and crispness. It is usually served plain, often at tea time or alongside coffee, and makes a familiar offering when guests visit.
Its sweet, refined-flour base makes it an energy-dense treat, rather than a filling everyday snack. A 30 g serving provides about 146 calories. Enjoy it with tea or coffee, and keep the portion modest if you are looking for a lighter snack.
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
2.43g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.99g
Omega 6:3 ratio 87:1
Above the ideal 4:1 (87:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.