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Crisp traditional sesame-free simit
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Rize simit without sesame (60 g) has 229 calories. That works out to 382 calories per 100 g. It contains 45.7 g of carbs, 6.7 g of protein, 1.9 g of fat and 1.9 g of fiber. Its 18.6 µg of Selenium covers 34% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 60 g
229
KCAL / 60G
Carbs
45.7g
· 17% DV
Protein
6.7g
· 13% DV
Fat
1.9g
· 2% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 12% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 229 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 0.31 g | 2% |
| Trans fat | 0 g | |
| Sodium | 372 mg | 16% |
| Total carbohydrate | 45.7 g | 17% |
| Fiber | 1.9 g | 7% |
| Protein | 6.7 g | 13% |
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) | 60 g | 229 kcal |
| 1 piece (half) | 30 g | 115 kcal |
| 1 piece (small) | 35 g | 134 kcal |
| 1 serving (medium) | 60 g | 229 kcal |
| 1 piece (large) | 85 g | 325 kcal |
| 100 g | 100 g | 382 kcal |
| 1 piece (jumbo) | 110 g | 420 kcal |
| 1 serving (double) | 120 g | 458 kcal |
Calculated from 382 calories per 100 g.
Rize simit without sesame is a traditional ring-shaped bread from Turkey’s Rize region, known for its crisp, firm texture. Unlike many familiar Turkish simit varieties, it is not coated with sesame seeds.
Rize simit without sesame is typically firmer and crunchier, while Istanbul simit is usually covered in sesame and has a softer interior. The sesame-free coating and crisp bite are key differences.
Rize simit without sesame is traditionally baked to a drier, firmer texture than soft bread rings. Its crunch is characteristic rather than a sign that it has gone stale, although it can lose that crunch if exposed to moisture.
Rize simit without sesame is made from a simple dough of flour, water, yeast, and salt, shaped into rings and baked. Some traditional methods dip the shaped dough in water with grape molasses before baking; recipes vary.
Rize simit without sesame is commonly enjoyed with tea and can be served with cheese or olives. Because it is quite crisp, you can dip it briefly in tea if you prefer a softer bite.
Yes, Rize simit without sesame is often called “kel simit,” meaning “bald simit,” because it has no sesame coating. The nickname describes its appearance, while the crisp texture is associated with the Rize style.
Let Rize simit without sesame cool completely, then store it in an airtight container in a cool, dry place. Humidity softens its crisp texture, so avoid leaving it exposed or storing it in the refrigerator.
Yes, you can briefly reheat Rize simit without sesame in the oven to restore some of its crispness. Let it cool for a few minutes afterward, since it firms up as it cools, and watch it to prevent burning.
Yes, Rize simit without sesame can be frozen in an airtight freezer bag. Thaw it before serving and warm it briefly in the oven to bring back some of its characteristic crunch.
Yes, you can make Rize simit without sesame at home with flour, water, yeast, and salt. Shape the dough into rings and bake them until firm; keeping the dough relatively firm helps produce the traditional crisp texture.
Vitamins
B1
0.25mg · 21% DV
B3
2.76mg · 17% DV
Folate
63µg · 16% DV
B2
0.14mg · 11% DV
Minerals
Selenium
19µg · 35% DV
Manganese
0.43mg · 19% DV
Sodium
372mg · 16% DV
Copper
0.11mg · 12% DV
Potassium ⭐
87mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 229 calories in 1 piece (medium) (60 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.
Rize simit without sesame is a ring-shaped bread from Rize, on Turkey’s Black Sea coast. Its dough is typically made with wheat flour, water, yeast and salt, briefly boiled in water with pekmez (grape molasses) before baking. It has a deep brown crust and a firm, crunchy bite, with no sesame coating.
In Rize, it is commonly eaten with tea at breakfast or as a snack during the day. Its energy comes mostly from carbohydrates, with some protein and fibre. For a more substantial breakfast, pair it with cheese, eggs or fresh vegetables; eaten on its own with tea, it makes a simple, crisp 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
✓ 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
0.31g
MONOUNSATURATED
0.47g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 31.5:1
Above the ideal 4:1 (31.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.