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Traditional baked wheat pastry
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sobi (70 g) has 252 calories. That works out to 360 calories per 100 g. It contains 47.6 g of carbs, 6.3 g of protein, 3.9 g of fat and 1.8 g of fiber. Its 16.8 µg of Selenium covers 31% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 70 g
252
KCAL / 70G
Carbs
47.6g
· 17% DV
Protein
6.3g
· 13% DV
Fat
3.9g
· 5% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 10% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 252 kcal | |
| Total fat | 3.9 g | 5% |
| Saturated fat | 0.77 g | 4% |
| Trans fat | 0.01 g | |
| Sodium | 294 mg | 13% |
| Total carbohydrate | 47.6 g | 17% |
| Fiber | 1.8 g | 6% |
| Protein | 6.3 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) | 70 g | 252 kcal |
| 1 ounce (small) | 28 g | 101 kcal |
| 1 piece (small) | 35 g | 126 kcal |
| ½ piece (half) | 35 g | 126 kcal |
| 1 serving (medium) | 70 g | 252 kcal |
| 100 g | 100 g | 360 kcal |
| 1 piece (large) | 110 g | 396 kcal |
| 2 piece (double) | 140 g | 504 kcal |
| 1 serving (large) | 140 g | 504 kcal |
Calculated from 360 calories per 100 g.
Sobi is a traditional baked wheat pastry. Its exact shape and recipe can vary, so the name does not by itself establish a particular filling, sweetness, or serving style.
Sobi is made by preparing wheat dough, shaping it, and baking it. Home and regional recipes can differ in dough, added ingredients, and size, so baking time should follow the recipe rather than a single fixed rule.
Wheat flour is the defining base of Sobi, while the rest of the ingredient list depends on the recipe. Some versions may include additional dough ingredients or a filling, so a specific recipe is needed for an exact list.
Let Sobi cool completely, then keep it in an airtight container to slow drying and prevent it from absorbing other food odors. Avoid leaving it uncovered in a warm or humid place.
Yes, Sobi can be frozen. Cool it first, wrap or pack portions airtight, and thaw them before reheating; a brief turn in the oven can help restore a more pleasant pastry texture.
Reheat Sobi briefly in a low oven rather than leaving it exposed to high heat. If it seems dry, lightly moisten the surface first, and take it out as soon as it is warmed through.
Sobi can be served with tea or alongside other foods, but the best pairing depends on whether the version you have is sweet, savory, or plain. Match the accompaniment to its actual preparation.
No, Sobi and börek are not interchangeable names for one pastry. Both may use wheat dough, but their shaping and preparation can differ; a recipe or local description is needed to identify a particular version.
Yes, Sobi can be made at home using a recipe for its particular regional or family style. Prepare the wheat dough, shape it as directed, and bake it; the exact ingredients and method are not universal.
Sobi is made with wheat dough and contains carbohydrates, which can raise blood glucose. The suitable portion depends on your individual meal plan and treatment, so ask your clinician or dietitian if you need personalized guidance.
Vitamins
B1
0.13mg · 11% DV
B3
1.47mg · 9% DV
Biotin
2.1µg · 7% DV
Folate
26.6µg · 7% DV
Minerals
Selenium
17µg · 31% DV
Manganese
0.32mg · 14% DV
Sodium
294mg · 13% DV
Iron
1.96mg · 11% DV
Potassium ⭐
84mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 252 calories in 1 piece (medium) (70 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.
Sobi is a traditional baked wheat pastry, made with a dough based mainly on wheat flour. Recipes and shaping can vary by region and household, so the name may refer to slightly different versions rather than one fixed filling or method. It is best understood as a familiar regional pastry, not a sweet dessert by default.
Baked until lightly browned, it can be tender inside and pleasantly crisp at the edges. Enjoy it as a snack or alongside tea; in Turkey, pastries of this kind may also appear at breakfast, served with cheese, olives or fresh vegetables. Sobi is mainly a source of carbohydrates, with relatively little fibre. Pair it with yogurt, eggs or another protein-rich food if you want a more filling, balanced meal.
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
0.77g
MONOUNSATURATED
0.98g
POLYUNSATURATED
0.91g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.