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Whole-wheat akıtma Calories
Fiber-rich whole-grain Turkish pancake
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Whole-wheat akıtma (65 g) has 129 calories. That works out to 198 calories per 100 g. It contains 24.2 g of carbs, 4 g of protein, 1.8 g of fat and 3.3 g of fiber. Its 1.1 mg of Manganese covers 47% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Whole-wheat akıtma Nutrition Facts
Selected: 1 piece (medium) · 65 g
129
KCAL / 65G
Carbs
24.2g
· 9% DV
Protein
4g
· 8% DV
Fat
1.8g
· 2% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 12% · Fat 13%
Whole-wheat akıtma nutrition facts table · 1 piece (medium) (65 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.31 g | 2% |
| Trans fat | 0 g | |
| Sodium | 159 mg | 7% |
| Total carbohydrate | 24.2 g | 9% |
| Fiber | 3.3 g | 12% |
| Protein | 4 g | 8% |
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 Medium Whole-wheat akıtma?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 65 g | 129 kcal |
| 1 piece (small) | 35 g | 69 kcal |
| 1 piece (large) | 95 g | 188 kcal |
| 100 g | 100 g | 198 kcal |
| 1 piece (extra large) | 120 g | 238 kcal |
| 2 piece (double) | 130 g | 257 kcal |
| 1 serving (medium) | 130 g | 257 kcal |
| 3 piece (triple) | 195 g | 386 kcal |
| 1 serving (large) | 195 g | 386 kcal |
Calculated from 198 calories per 100 g.
Frequently Asked Questions About Whole-wheat akıtma
How do you make whole-wheat akıtma?
Whole-wheat akıtma is made by cooking a pourable batter of whole-wheat flour, water or milk, yeast, and salt in a thin layer on a hot pan. Let a yeasted batter rise first, then cook it on both sides until set and lightly browned.
What is whole-wheat akıtma?
Whole-wheat akıtma is a Turkish pan-cooked flat pancake made with whole-wheat flour. It is often prepared with yeast, which can give it a more porous, bread-like texture than a thin, unfermented pancake; recipes vary between households and regions.
Is whole-wheat akıtma the same as a crêpe?
No, whole-wheat akıtma is not always the same as a crêpe. Akıtma is commonly made with a yeasted batter and can be thicker and more porous, while crêpe batter is usually unleavened and cooked into a thinner, smoother pancake.
Does whole-wheat akıtma need yeast?
No, whole-wheat akıtma does not always need yeast, although many traditional versions use it. Yeast gives the batter time to rise and makes the cooked akıtma more airy; a yeast-free version is quicker and tends to be thinner and denser.
Why does whole-wheat akıtma stick to the pan?
Whole-wheat akıtma often sticks when the pan is not hot enough, the surface is worn, or the batter is turned before its underside sets. Preheat the pan, lightly oil it for the first piece, and wait until the akıtma releases easily before flipping.
How do you keep whole-wheat akıtma soft?
To keep whole-wheat akıtma soft, avoid overcooking it and stack the cooked pieces under a clean kitchen towel. Whole-wheat flour absorbs liquid as the batter rests, so loosen a batter that has thickened with a little extra water or milk.
What do you serve with whole-wheat akıtma?
Whole-wheat akıtma works with savory fillings such as cheese, eggs, or vegetables, and with sweet toppings such as honey, jam, or molasses. Serve it warm and add wet fillings just before eating so the pancake does not become soggy.
How should you store leftover whole-wheat akıtma?
Let leftover whole-wheat akıtma cool, then store it in a sealed container in the refrigerator. Put baking paper between the pieces to keep them from sticking together. Reheat them in a pan or microwave, and avoid leaving them at room temperature for a long time.
Can you freeze whole-wheat akıtma?
Yes, whole-wheat akıtma freezes well. Cool the pieces completely, separate them with baking paper, and place them in an airtight freezer container. Thaw and reheat them in a pan when needed; separating the pieces before freezing makes serving easier.
Can you make whole-wheat akıtma with only whole-wheat flour?
Yes, whole-wheat akıtma can be made with only whole-wheat flour, but the batter may feel thicker because the flour absorbs more liquid. Let it rest, then adjust with a little water or milk until it pours and spreads easily in the pan.
Whole-wheat akıtma Vitamins & Minerals
Vitamins
B3
2.34mg · 15% DV
B1
0.16mg · 13% DV
B6
0.12mg · 7% DV
Biotin
2.02µg · 7% DV
Minerals
Manganese
1.07mg · 47% DV
Selenium
18µg · 33% DV
Phosphorus
133mg · 19% DV
Copper
0.14mg · 16% DV
Sodium
159mg · 7% DV
Potassium ⭐
124mg · 4% DV
Whole-wheat akıtma Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Whole-wheat akıtma
To burn the 129 calories in 1 piece (medium) (65 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 Whole-wheat akıtma?
Whole-wheat akıtma is a Turkish, thin pan-cooked pancake made with whole-wheat flour. The batter varies from household to household and may use milk or water, with eggs or yeast in some versions. It cooks up soft and flexible, with a nuttier, more pronounced grain flavour than a pancake made with refined flour.
In Turkey, it is commonly served warm at breakfast, alongside tea, with cheese, olives, honey or jam. It can also be rolled around savoury fillings for a simple meal. Whole-wheat flour gives it a useful source of fibre: there are 5.1 g per 100 g. For a lighter result, cook it in a non-stick pan with just a little oil, and pair it with fresh vegetables or a modest amount of cheese.
How Nutritious Is Whole-wheat akıtma?
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 Whole-wheat akıtma 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 Whole-wheat akıtma Contain Allergens?
Contains these allergens:
Which Diets Is Whole-wheat akıtma Good For?
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
Whole-wheat akıtma Fat Profile
SATURATED
0.31g
MONOUNSATURATED
0.46g
POLYUNSATURATED
0.59g
Omega 6:3 ratio 17.7:1
Above the ideal 4:1 (17.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.