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Traditional bread, source of carbohydrates
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Tarakilcik bread (60 g) has 151 calories. That works out to 252 calories per 100 g. It contains 29.5 g of carbs, 5.2 g of protein, 1.4 g of fat and 2.2 g of fiber. Its 14.4 µg of Selenium covers 26% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 2 slice (medium) · 60 g
151
KCAL / 60G
Carbs
29.5g
· 11% DV
Protein
5.2g
· 10% DV
Fat
1.4g
· 2% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 14% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 151 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.25 g | 1% |
| Trans fat | 0.01 g | |
| Sodium | 282 mg | 12% |
| Total carbohydrate | 29.5 g | 11% |
| Fiber | 2.2 g | 8% |
| 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 | 76 kcal |
| 1 slice (thin) | 25 g | 63 kcal |
| 1 slice (thick) | 40 g | 101 kcal |
| 2 slice (medium) | 60 g | 151 kcal |
| 1 piece (small) | 80 g | 202 kcal |
| 3 slice (thick) | 90 g | 227 kcal |
| 100 g | 100 g | 252 kcal |
| 1 piece (medium) | 120 g | 302 kcal |
| 1 serving (large) | 150 g | 378 kcal |
Calculated from 252 calories per 100 g.
Tarakilcik bread is a traditional bread variety. The available information does not establish a single standard recipe or a confirmed place of origin, so details about its defining ingredients and preparation should not be assumed.
Tarakilcik bread’s place of origin cannot be confirmed from its name alone. A regional recipe, bakery, or producer may provide more specific provenance; avoid treating an unverified regional association as definitive.
There is no confirmed standard method for making Tarakilcik bread. A basic homemade loaf can be made with flour, water, salt, and yeast, but that general method should not be presented as the definitive traditional recipe.
The ingredients in Tarakilcik bread may vary by recipe and producer. Flour, water, salt, and yeast are common bread ingredients, but the name alone does not confirm that every version uses all of them.
Tarakilcik bread is not necessarily sourdough. The name does not establish a specific leavening method, so check the recipe or ask the bakery whether its version uses a sourdough starter.
There is no verified standard description of Tarakilcik bread’s flavor or texture. Those qualities depend on the flour, fermentation, and baking method used for the particular loaf, so a producer’s description is the most reliable guide.
Tarakilcik bread can be served with soups, cheese, dips, or a meal that calls for bread. These are flexible pairing ideas rather than traditional accompaniments established specifically for this bread.
Yes, Tarakilcik bread can generally be used wherever you would serve another loaf, such as alongside a meal or for toast. Its slice size and texture may differ, so adjust the portion or toasting time as needed.
Keep Tarakilcik bread in a clean, dry bread box or a breathable bag if you plan to eat it within a few days. Avoid trapping moisture, which can encourage mold, and keep the cut side covered.
People with diabetes can include bread in a meal plan, but Tarakilcik bread contains carbohydrates and can raise blood sugar. Portion size and the rest of the meal matter; ask your clinician or dietitian for personal guidance.
Vitamins
B1
0.19mg · 16% DV
B3
2.28mg · 14% DV
Folate
22.8µg · 6% DV
B2
0.07mg · 5% DV
Minerals
Selenium
14µg · 25% DV
Manganese
0.39mg · 17% DV
Sodium
282mg · 12% DV
Iron
1.62mg · 9% DV
Potassium ⭐
71mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 151 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.
Tarakilcik bread is a traditional Turkish bread made from grain flour and a basic bread dough. Local recipes may differ, so its exact texture and preparation can vary. It is usually sliced and served at breakfast or alongside soups and main meals; it also works well with cheese, olives or dips as part of a simple snack. Like most breads, it is mainly a source of carbohydrates, with 49.1 g per 100 g, and it also provides some fibre. Pair it with eggs, beans or another protein-rich food for a more filling 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.
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
0.25g
MONOUNSATURATED
0.19g
POLYUNSATURATED
0.51g
Omega 6:3 ratio 24.5:1
Above the ideal 4:1 (24.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.