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Sweet traditional summer halva, flour/starch-based with almonds
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Summer halva with almonds (40 g) has 165 calories. That works out to 412 calories per 100 g. It contains 25.4 g of carbs, 2.7 g of protein, 6.1 g of fat and 1.2 g of fiber. Its 0.1 mg of Copper covers 8% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 40 g
165
KCAL / 40G
Carbs
25.4g
· 9% DV
Protein
2.7g
· 5% DV
Fat
6.1g
· 8% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 6% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 1.24 g | 6% |
| Trans fat | 0.01 g | |
| Sodium | 47 mg | 2% |
| Total carbohydrate | 25.4 g | 9% |
| Fiber | 1.2 g | 4% |
| Protein | 2.7 g | 5% |
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) | 40 g | 165 kcal |
| 1 piece (small) | 20 g | 82 kcal |
| 1 slice (thin) | 30 g | 124 kcal |
| 1 slice (thick) | 50 g | 206 kcal |
| 1 piece (large) | 65 g | 268 kcal |
| 2 piece (double) | 80 g | 330 kcal |
| 100 g | 100 g | 412 kcal |
| 1 serving (large) | 100 g | 412 kcal |
| ½ pack (half) | 125 g | 515 kcal |
Calculated from 412 calories per 100 g.
Summer halva with almonds is a dense Turkish sweet typically made from a flour- or starch-based mixture with sugar, fat, and almonds. It is usually set until firm enough to cut into pieces.
Summer halva with almonds is generally flour- or starch-based, while tahini halva is made from sesame paste. The different base ingredients give them distinct flavors and textures, even though both are called halva.
Summer halva with almonds commonly contains flour or starch, sugar, fat, and almonds. Recipes and packaged versions can vary, so the almonds may be whole, chopped, or ground and other ingredients may also differ.
Summer halva with almonds is usually allowed to cool and set before it is sliced and served. It does not need to be eaten straight from the refrigerator; letting a firm piece sit briefly can make it easier to enjoy.
To make summer halva with almonds, recipes commonly cook flour or starch with fat, then combine it with sweetened liquid and almonds until thick. The mixture is pressed into a pan or mold and cooled before slicing.
“Summer halva” is the name of this style of Turkish halva, rather than a guarantee that it must be eaten in a particular season. Its flour- or starch-based mixture sets into a sliceable sweet, often with almonds.
Yes, whole almonds can be used in summer halva with almonds if the recipe allows enough room for them in the mixture. Chopped almonds are easier to distribute evenly, while whole ones create larger crunchy bites.
Summer halva with almonds can be served in small slices with tea or coffee. Its sweet, rich taste usually needs no sauce or topping, though fresh fruit can provide a contrasting flavor alongside it.
Store summer halva with almonds in an airtight container in a cool, dry place, away from direct sunlight and humidity. Follow the package directions for a purchased product, since ingredients and storage guidance can vary.
Yes, summer halva with almonds can be frozen, but thawing may affect its texture. Wrap portions airtight, thaw them in the refrigerator, and check the maker’s instructions first if the halva came in a package.
Vitamins
Vitamin E
0.84mg · 6% DV
B3
0.72mg · 5% DV
Biotin
1.2µg · 4% DV
B1
0.04mg · 3% DV
Minerals
Copper
0.08mg · 9% DV
Phosphorus
51mg · 7% DV
Manganese
0.17mg · 7% DV
Magnesium
21mg · 5% DV
Potassium ⭐
70mg · 2% DV
Sodium
47mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 piece (medium) (40 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.
Summer halva with almonds is a traditional Turkish sweet, made from a flour- or starch-based mixture with sugar and fat, then enriched with almonds. It is usually sold or served in slices, though the exact recipe and texture can vary by maker and region. Dense, sweet and slightly crumbly, it is often enjoyed in Turkey in a small piece alongside tea or offered after a meal. It is an energy-dense treat, with carbohydrates and fat predominating and some protein and fibre from the almonds. For a lighter serving, keep the slice modest and pair it with unsweetened tea.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.24g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.48g
Omega 6:3 ratio 136:1
Above the ideal 4:1 (136:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.