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Spinach, buckwheat and Bergama tulum muffin Calories
A savory muffin made with buckwheat flour, spinach and salty Bergama tulum cheese.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Spinach, buckwheat and Bergama tulum muffin (85 g) has 251 calories. That works out to 295 calories per 100 g. It contains 23.8 g of carbs, 10.2 g of protein, 13.2 g of fat and 3.7 g of fiber. Its 63.8 µg of Vitamin K covers 53% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Spinach, buckwheat and Bergama tulum muffin Nutrition Facts
Selected: 1 piece (medium) · 85 g
251
KCAL / 85G
Carbs
23.8g
· 9% DV
Protein
10.2g
· 20% DV
Fat
13.2g
· 17% DV
Fiber
3.7g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 16% · Fat 47%
Spinach, buckwheat and Bergama tulum muffin nutrition facts table · 1 piece (medium) (85 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 251 kcal | |
| Total fat | 13.2 g | 17% |
| Saturated fat | 5.1 g | 26% |
| Trans fat | 0.17 g | |
| Sodium | 442 mg | 19% |
| Total carbohydrate | 23.8 g | 9% |
| Fiber | 3.7 g | 13% |
| Protein | 10.2 g | 20% |
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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How Many Calories in 1 Spinach, buckwheat and Bergama tulum muffin?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 85 g | 251 kcal |
| 1 ounce (medium) | 28.4 g | 84 kcal |
| 1 piece (half) | 42 g | 124 kcal |
| 1 piece (small) | 55 g | 162 kcal |
| 1 serving (medium) | 85 g | 251 kcal |
| 100 g | 100 g | 295 kcal |
| 1 piece (large) | 110 g | 325 kcal |
| 2 piece (double) | 170 g | 502 kcal |
Calculated from 295 calories per 100 g.
Frequently Asked Questions About Spinach, buckwheat and Bergama tulum muffin
How do you make a spinach, buckwheat and Bergama tulum muffin?
Mix chopped spinach and crumbled Bergama tulum into a savory muffin batter made with buckwheat flour, divide it among muffin cups, and bake. Exact proportions and baking time depend on the recipe, so use a tested muffin recipe as a guide rather than guessing the liquid balance.
Can you freeze spinach, buckwheat and Bergama tulum muffins?
Yes, these muffins freeze well. Let them cool completely, wrap them individually, and store them in an airtight freezer container. Thaw in the refrigerator or reheat from frozen until hot throughout; avoid freezing a muffin again after it has thawed.
How should you store spinach, buckwheat and Bergama tulum muffins?
Store spinach, buckwheat and Bergama tulum muffins in a sealed container in the refrigerator once they have cooled. Their spinach and cheese filling makes refrigeration a sensible choice; reheat only the portion you plan to eat so the rest stays fresh.
How do you stop spinach, buckwheat and Bergama tulum muffins from becoming soggy?
Dry the spinach thoroughly before adding it to the batter. If you cook the spinach first, squeeze out excess liquid and let it cool; too much moisture can leave the center damp and make these savory muffins harder to bake evenly.
What can replace Bergama tulum in spinach, buckwheat and Bergama tulum muffins?
A crumbly, tangy cheese can replace Bergama tulum in these muffins. Feta or another regional tulum cheese can work, but their salt levels differ, so taste the batter before adding extra salt.
What does buckwheat taste like in spinach, buckwheat and Bergama tulum muffins?
Buckwheat gives these muffins a distinctly earthy, slightly nutty flavor rather than the mild taste of a typical wheat-flour muffin. Its robust flavor pairs well with spinach and sharp, salty Bergama tulum.
Why are my spinach, buckwheat and Bergama tulum muffins dense?
These muffins can turn dense if the batter is overmixed, too wet, or made with too much buckwheat flour. Fold the ingredients together just until combined, and drain the spinach well so its moisture does not weigh down the crumb.
Can you eat spinach, buckwheat and Bergama tulum muffins cold?
Yes, they can be eaten cold, which makes them convenient for packed lunches or picnics. Their cheese and spinach flavors are still distinct without reheating, though warming them briefly will soften the crumb and bring out the aroma of the tulum.
What goes well with spinach, buckwheat and Bergama tulum muffins?
A crisp salad, soup, or plain yogurt pairs well with these savory muffins. For breakfast or brunch, serve them with fresh vegetables; their salty, tangy cheese works best alongside mild accompaniments rather than another strongly salted dish.
Can you use frozen spinach in spinach, buckwheat and Bergama tulum muffins?
Yes, frozen spinach works in these muffins if it is fully thawed and well drained first. Squeeze out as much water as possible before mixing it into the batter, or the extra liquid can make the centers gummy.
Spinach, buckwheat and Bergama tulum muffin Vitamins & Minerals
Vitamins
Vitamin K
63.75µg · 53% DV
B12
0.68µg · 28% DV
Vitamin A
187µg · 21% DV
B2
0.26mg · 20% DV
Minerals
Phosphorus
213mg · 30% DV
Manganese
0.55mg · 24% DV
Selenium
11µg · 20% DV
Sodium
442mg · 19% DV
Potassium ⭐
255mg · 8% DV
Spinach, buckwheat and Bergama tulum muffin Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Spinach, buckwheat and Bergama tulum muffin
To burn the 251 calories in 1 piece (medium) (85 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.
What is Spinach, buckwheat and Bergama tulum muffin?
Spinach, buckwheat and Bergama tulum muffin brings together buckwheat flour, spinach and salty Bergama tulum cheese in a savoury baked muffin. It is a contemporary, portable way to use ingredients associated with Turkish cooking, rather than a traditional Bergama dish.
The buckwheat gives it a gently earthy flavour, while spinach keeps the crumb soft and the tangy, savoury cheese adds a more pronounced finish. Enjoy it warm or at room temperature for breakfast, with tea or coffee, or as a handy snack; it also works well in a packed lunch. With protein and fibre alongside its carbohydrates and fat, it is more sustaining than a plain sweet muffin. Pair it with yoghurt or a crisp salad for a simple light meal.
How Nutritious Is Spinach, buckwheat and Bergama tulum muffin?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Is Spinach, buckwheat and Bergama tulum muffin Processed?
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.
Does Spinach, buckwheat and Bergama tulum muffin Contain Allergens?
Contains these allergens:
Which Diets Is Spinach, buckwheat and Bergama tulum muffin Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Spinach, buckwheat and Bergama tulum muffin Fat Profile
SATURATED
5.1g
MONOUNSATURATED
4.34g
POLYUNSATURATED
1.95g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.