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Traditional buttery savory pastry, often topped with nigella seeds
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sivas Savory Pastry (80 g) has 312 calories. That works out to 390 calories per 100 g. It contains 38.8 g of carbs, 6.6 g of protein, 14.2 g of fat and 1.7 g of fiber. Its 17.6 µg of Selenium covers 32% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 80 g
312
KCAL / 80G
Carbs
38.8g
· 14% DV
Protein
6.6g
· 13% DV
Fat
14.2g
· 18% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 9% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 312 kcal | |
| Total fat | 14.2 g | 18% |
| Saturated fat | 6.48 g | 32% |
| Trans fat | 0.28 g | |
| Sodium | 496 mg | 22% |
| Total carbohydrate | 38.8 g | 14% |
| Fiber | 1.7 g | 6% |
| Protein | 6.6 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) | 80 g | 312 kcal |
| 1 piece (small) | 40 g | 156 kcal |
| 1 serving (medium) | 80 g | 312 kcal |
| 100 g | 100 g | 390 kcal |
| 1 piece (large) | 120 g | 468 kcal |
| 1 piece (jumbo) | 160 g | 624 kcal |
| 1 serving (double) | 160 g | 624 kcal |
| 1 serving (triple) | 240 g | 936 kcal |
| 1 pack (large) | 320 g | 1248 kcal |
Calculated from 390 calories per 100 g.
Sivas Savory Pastry is a traditional salty baked pastry associated with Sivas, a city in central Türkiye. It is typically rich in fat and often finished with nigella seeds, though recipes vary.
Sivas Savory Pastry is a regional specialty with its own local style, while poğaça is a broad family of Turkish pastries with many shapes and fillings. They are both savory baked goods, but they are not interchangeable names.
Sivas Savory Pastry is commonly made as a savory pastry without a filling. Recipes can vary, but its buttery dough and topping are usually the focus rather than a stuffed center.
Nigella seeds give Sivas Savory Pastry a distinctive aromatic, slightly peppery flavor and a crisp topping. They are commonly used but are not essential; a version without them is still Sivas Savory Pastry.
Serve Sivas Savory Pastry warm or at room temperature, with tea as a snack or alongside a simple breakfast. Its rich, salty character pairs well with fresh vegetables or mild cheese.
Yes, you can make Sivas Savory Pastry without eggs, although the dough’s richness and texture may change. Use a reliable egg-free pastry recipe rather than simply removing the egg from a recipe that depends on it.
Homemade Sivas Savory Pastry can turn crumbly if the dough contains too much flour or not enough moisture and fat to bind it. Add flour gradually and stop mixing once the dough comes together.
Sivas Savory Pastry is best soon after baking. Once completely cool, keep it in an airtight container in a cool, dry place; refrigeration can make the pastry lose moisture and become firm.
Yes, baked Sivas Savory Pastry can be frozen after it has cooled completely. Wrap portions tightly to protect them from freezer air, thaw before serving, and warm briefly in the oven for a fresher texture.
Warm Sivas Savory Pastry briefly in a low oven rather than leaving it exposed to high heat. Check it often and take it out as soon as it is warmed through; prolonged reheating can dry the pastry.
Vitamins
B1
0.27mg · 23% DV
Folate
65.6µg · 16% DV
B3
2.48mg · 16% DV
Biotin
4.16µg · 14% DV
Minerals
Selenium
18µg · 33% DV
Sodium
496mg · 22% DV
Manganese
0.42mg · 18% DV
Phosphorus
102mg · 15% DV
Potassium ⭐
94mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 312 calories in 1 piece (medium) (80 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.
Sivas Savory Pastry is a buttery, baked savoury bun from Sivas in central Turkey, often finished with nigella seeds. Its dough gives it a rich flavour and a tender, sometimes lightly crisp texture, making it an easy snack to share or take on the go.
In Turkey, it is commonly served at breakfast or with tea, and pairs well with olives, cheese or fresh vegetables. For readers elsewhere, it works just as naturally as a savoury snack or alongside soup. It is relatively energy-dense for a pastry, with 390 calories per 100 g, so a smaller piece with vegetables makes a lighter plate.
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 2
Minimally 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
6.48g
MONOUNSATURATED
4.08g
POLYUNSATURATED
2.24g
Omega 6:3 ratio 21.2:1
Above the ideal 4:1 (21.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.