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Traditional bread, source of carbohydrates
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Siyeekmek bread (60 g) has 159 calories. That works out to 265 calories per 100 g. It contains 29.4 g of carbs, 5.2 g of protein, 1.9 g of fat and 1.6 g of fiber. Its 16.8 µg of Selenium covers 31% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Selected: 2 slice (medium) · 60 g
159
KCAL / 60G
Carbs
29.4g
· 11% DV
Protein
5.2g
· 10% DV
Fat
1.9g
· 2% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 13% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 159 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 0.42 g | 2% |
| Trans fat | 0.01 g | |
| Sodium | 294 mg | 13% |
| Total carbohydrate | 29.4 g | 11% |
| Fiber | 1.6 g | 6% |
| Protein | 5.2 g | 10% |
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 slice (medium) | 30 g | 80 kcal |
| 1 slice (thin) | 25 g | 66 kcal |
| 1 slice (thick) | 40 g | 106 kcal |
| 2 slice (medium) | 60 g | 159 kcal |
| 1 piece (small) | 80 g | 212 kcal |
| 1 serving (medium) | 90 g | 239 kcal |
| 100 g | 100 g | 265 kcal |
| 4 slice (double) | 120 g | 318 kcal |
| 1 piece (medium) | 160 g | 424 kcal |
| 1 piece (large) | 320 g | 848 kcal |
Calculated from 265 calories per 100 g.
Siyeekmek bread is traditionally made with siyez wheat, also known as einkorn. Recipes may use siyez flour alone or blend it with other flours, so the exact grain mix and texture can vary between bakeries and loaves.
Siyeekmek bread is associated with siyez, an ancient wheat variety, while everyday wheat bread is usually made from modern wheat. Its flavour can be nuttier and its crumb denser, though the difference depends on the flour and recipe.
No, Siyeekmek bread does not have to be sourdough. Bakers can leaven it with sourdough starter or commercial yeast; sourdough versions usually have a tangier flavour, while the name alone does not tell you which method was used.
Siyeekmek bread can be dense because siyez flour behaves differently from many modern bread flours, and recipes may use a high proportion of wholegrain flour. Hydration, kneading and proofing also affect how open or compact the crumb becomes.
Yes, Siyeekmek bread toasts well, and toasting can bring out its nutty flavour. Its slices may be firmer than soft sandwich bread, so a medium setting is a good starting point; serve it with eggs, cheese or soup.
Store Siyeekmek bread at room temperature in a bread box or breathable bread bag, with the cut side covered. Avoid sealing a warm loaf in plastic, which traps moisture; refrigerating bread can make it stale faster.
Yes, Siyeekmek bread freezes well when wrapped tightly to limit air exposure. Freeze it sliced if you want to take out individual portions, then toast slices straight from frozen or let them thaw at room temperature.
Siyeekmek bread is not a weight-loss food by itself. It can fit into meals, but portion size matters; pairing a slice with a protein source and vegetables can make a meal more satisfying than eating bread on its own.
People with diabetes can include Siyeekmek bread, but it contains carbohydrates that can raise blood glucose. The portion and the rest of the meal matter; follow your personal glucose response and ask your clinician or dietitian for individual advice.
To make Siyeekmek bread at home, use siyez flour in a reliable bread recipe and allow the dough time to rise before baking. Flour absorbs water differently, so add liquid gradually and avoid adding so much extra flour that the loaf turns dry.
Vitamins
B1
0.27mg · 23% DV
B3
2.28mg · 14% DV
Folate
51µg · 13% DV
B2
0.16mg · 12% DV
Minerals
Selenium
17µg · 31% DV
Manganese
0.3mg · 13% DV
Sodium
294mg · 13% DV
Iron
2.16mg · 12% DV
Potassium ⭐
69mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 159 calories in 2 slice (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.
Siyeekmek bread is a traditional grain bread, made with flour, water and a leavening agent. Recipes and the choice of flour can vary by region.
Its flavour is generally mild and grainy, and it is eaten sliced at breakfast or alongside soups and other meals. It provides mainly carbohydrates, along with some protein and fibre, making it a filling staple. Pair it with eggs, yoghurt, vegetables or a protein-rich dish for a more balanced meal, and adjust the portion to suit what else you are serving.
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
✓ 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
0.42g
MONOUNSATURATED
0.36g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 33:1
Above the ideal 4:1 (33:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.