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Milk, semolina and sugar-beet Turkish dessert
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sugar beet höşmerim (120 g) has 331 calories. That works out to 276 calories per 100 g. It contains 51.4 g of carbs, 10.4 g of protein, 9.5 g of fat and 1.3 g of fiber. Its 212.4 mg of Phosphorus covers 30% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 120 g
331
KCAL / 120G
Carbs
51.4g
· 19% DV
Protein
10.4g
· 21% DV
Fat
9.5g
· 12% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 13% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 331 kcal | |
| Total fat | 9.5 g | 12% |
| Saturated fat | 5.46 g | 27% |
| Trans fat | 0.22 g | |
| Sodium | 139 mg | 6% |
| Total carbohydrate | 51.4 g | 19% |
| Fiber | 1.3 g | 5% |
| Protein | 10.4 g | 21% |
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 serving (medium) | 120 g | 331 kcal |
| 1 tablespoon (small) | 20 g | 55 kcal |
| 2 tablespoon (double) | 40 g | 110 kcal |
| 1 serving (small) | 80 g | 221 kcal |
| 100 g | 100 g | 276 kcal |
| 1 piece (small) | 100 g | 276 kcal |
| 1 piece (large) | 150 g | 414 kcal |
| 1 serving (large) | 180 g | 497 kcal |
| 1 cup (large) | 200 g | 552 kcal |
Calculated from 276 calories per 100 g.
Sugar beet höşmerim is a Turkish milk-and-semolina dessert sweetened with sugar made from sugar beet. It belongs to the höşmerim family of spoonable sweets, whose recipes and exact ingredients vary by region and household.
Not necessarily. Balıkesir is strongly associated with traditional höşmerim, while sugar beet höşmerim describes a version sweetened with sugar beet sugar. The names point to related desserts, but recipes may differ.
Some höşmerim recipes include cheese, but cheese is not guaranteed in every sugar beet höşmerim recipe. The dessert is milk-based, and versions differ in whether they use cheese as well as semolina.
Sugar beet höşmerim tastes milky, sweet, and gently grainy from the semolina, with a thick, spoonable texture. The precise flavor depends on the recipe, especially whether it includes cheese or a topping such as cinnamon.
Sugar beet höşmerim is usually served in small bowls after it has cooled and set. Cinnamon or chopped nuts make common toppings, while the dessert can also be offered plain as a sweet course.
Yes. Home recipes cook semolina with milk until thick, then sweeten the mixture with sugar made from sugar beet. Recipes differ on the use of cheese, so follow one version consistently for the intended texture.
Keep leftover sugar beet höşmerim covered in the refrigerator and eat it within a few days. Use a clean spoon when serving, and do not leave the milk-based dessert sitting at room temperature for extended periods.
Yes, but freezing may change sugar beet höşmerim’s texture. The milk and semolina can separate or turn grainy after thawing, so thaw it in the refrigerator and stir gently before serving.
Sugar beet höşmerim is related to Turkish höşmerim, which is sometimes described as a cheese-based sweet, but the recipes are not all identical. Some versions rely on milk and semolina without adding cheese.
Sugar beet provides the sugar used to sweeten this version of höşmerim. The name refers to the source of its sweetener; it does not, by itself, mean that pieces of beet are mixed into the dessert.
Vitamins
B12
0.62µg · 26% DV
B2
0.29mg · 22% DV
B5
0.58mg · 12% DV
B1
0.11mg · 9% DV
Minerals
Phosphorus
212mg · 30% DV
Calcium
257mg · 26% DV
Selenium
8.88µg · 16% DV
Iodine
19µg · 13% DV
Potassium ⭐
257mg · 8% DV
Sodium
139mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 331 calories in 1 serving (medium) (120 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.
Sugar beet höşmerim is a Turkish variation of höşmerim, a traditional dessert especially associated with Balıkesir. This version brings together milk, semolina and sugar beet. It has a soft, gently grainy texture and a rich, sweet, milky flavour. In Turkey, höşmerim is served as a dessert after a meal and can also appear at tea time; a small portion works well alongside unsweetened tea or coffee. It provides carbohydrates for energy as well as some protein, with 8.7 g per 100 g. Since it is a rich sweet, serve a modest portion if you want a lighter finish to a meal.
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.
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
5.46g
MONOUNSATURATED
2.46g
POLYUNSATURATED
0.47g
Omega 6:3 ratio 7.4:1
Above the ideal 4:1 (7.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.