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High in fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Trabzon-Style Whole Wheat Bread (35 g) has 86 calories. That works out to 247 calories per 100 g. It contains 14.4 g of carbs, 4.4 g of protein, 1.5 g of fat and 2.5 g of fiber. Its 0.8 mg of Manganese covers 33% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 35 g
86
KCAL / 35G
Carbs
14.4g
· 5% DV
Protein
4.4g
· 9% DV
Fat
1.5g
· 2% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 20% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.22 g | 1% |
| Trans fat | 0 g | |
| Sodium | 159 mg | 7% |
| Total carbohydrate | 14.4 g | 5% |
| Fiber | 2.5 g | 9% |
| Protein | 4.4 g | 9% |
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) | 35 g | 86 kcal |
| 1 slice (thin) | 25 g | 62 kcal |
| 1 slice (thick) | 50 g | 124 kcal |
| 1 piece (small) | 60 g | 148 kcal |
| 2 slice (medium) | 70 g | 173 kcal |
| 1 serving (medium) | 80 g | 198 kcal |
| 100 g | 100 g | 247 kcal |
| 1 piece (medium) | 100 g | 247 kcal |
| 1 serving (large) | 150 g | 371 kcal |
| 1 piece (whole) | 500 g | 1235 kcal |
Calculated from 247 calories per 100 g.
Trabzon-Style Whole Wheat Bread is a whole-wheat loaf made in a Trabzon-inspired style. Recipes can vary in shape, crust, and crumb; the name does not guarantee one fixed traditional recipe or a particular leavening method.
Trabzon-Style Whole Wheat Bread refers to a regional-style loaf, while regular whole wheat bread is a broad category with many shapes and recipes. The exact difference depends on the bakery or recipe, especially its shaping and baking method.
Not necessarily. Trabzon-Style Whole Wheat Bread specifically describes a whole-wheat version, whereas traditional Trabzon bread can be made with other flour blends. The “Trabzon-style” wording signals an inspiration or style, not one universal formula.
Trabzon-Style Whole Wheat Bread takes its style cue from bread associated with Trabzon, but recipes and commercial loaves can differ. Check the loaf’s shape and texture rather than assuming the name means it was made in Trabzon or follows a single regional method.
It can be, but sourdough is not required. Trabzon-Style Whole Wheat Bread may be leavened with commercial yeast or a sourdough starter, depending on the baker; the name alone does not identify which method was used.
Trabzon-Style Whole Wheat Bread can have a denser crumb because whole wheat flour contains bran and germ, which affect dough structure. Hydration, proofing, and baking also matter, so loaves made in the same style may still feel different.
Keep Trabzon-Style Whole Wheat Bread at room temperature in a bread box or paper bag, with the cut side covered. Avoid sealing it while warm, since trapped steam can make the crust damp; freeze slices if you will not finish the loaf soon.
Yes, Trabzon-Style Whole Wheat Bread freezes well. Slice it first, seal the slices in a freezer-safe bag, and take out only what you need. Toast frozen slices directly or let them thaw at room temperature.
Yes, Trabzon-Style Whole Wheat Bread can be used for Turkish-style toast. Its hearty crumb holds fillings well; use evenly cut slices and toast until the center is hot and the outside is crisp.
Yes, people with diabetes can include Trabzon-Style Whole Wheat Bread, but whole wheat bread still contains carbohydrates. Portion size and the rest of the meal matter for blood-glucose management; a clinician or dietitian can help tailor advice to individual needs.
Vitamins
B3
1.68mg · 11% DV
B1
0.11mg · 9% DV
B2
0.06mg · 5% DV
B6
0.08mg · 5% DV
Minerals
Manganese
0.75mg · 33% DV
Selenium
13µg · 24% DV
Phosphorus
97mg · 14% DV
Copper
0.09mg · 10% DV
Sodium
159mg · 7% DV
Potassium ⭐
115mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 86 calories in 1 slice (medium) (35 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.
Trabzon-Style Whole Wheat Bread is a regional-style loaf made with whole wheat flour, reflecting the baking traditions of Trabzon on Turkey’s Black Sea coast. Yeast, water and salt are common additions, though recipes vary. The crumb is substantial, with a gently nutty, grain-forward flavour and a hearty bite.
In Turkey, it works well at breakfast with cheese, olives and eggs, or alongside soup; it can also make a filling sandwich. Elsewhere, serve it as you would other wholemeal breads, with savoury toppings or a meal. It is notably high in fibre, with 7.1 g per 100 g. For a lighter topping, try fresh vegetables and a modest amount of cheese.
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.
High
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
0.22g
MONOUNSATURATED
0.24g
POLYUNSATURATED
0.57g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.