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High in fiber, whole grain bread made from einkorn wheat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Whole wheat einkorn bread (64 g) has 158 calories. That works out to 247 calories per 100 g. It contains 29.3 g of carbs, 5.9 g of protein, 2.2 g of fat and 4.5 g of fiber. Its 1.3 mg of Manganese covers 58% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 2 slice (medium) · 64 g
158
KCAL / 64G
Carbs
29.3g
· 11% DV
Protein
5.9g
· 12% DV
Fat
2.2g
· 3% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 15% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.35 g | 2% |
| Trans fat | 0 g | |
| Sodium | 275 mg | 12% |
| Total carbohydrate | 29.3 g | 11% |
| Fiber | 4.5 g | 16% |
| Protein | 5.9 g | 12% |
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) | 32 g | 79 kcal |
| 1 slice (thin) | 28 g | 69 kcal |
| 1 slice (thick) | 45 g | 111 kcal |
| 2 slice (medium) | 64 g | 158 kcal |
| 1 serving (medium) | 80 g | 198 kcal |
| 3 slice (thick) | 96 g | 237 kcal |
| 100 g | 100 g | 247 kcal |
| 1 serving (large) | 120 g | 296 kcal |
| 1 piece (quarter) | 125 g | 309 kcal |
| 1 piece (half) | 250 g | 618 kcal |
| 1 piece (whole) | 500 g | 1235 kcal |
Calculated from 247 calories per 100 g.
The Turkish food name refers to whole-wheat karakılçık bread, made with flour from karakılçık, a traditional Turkish wheat variety—not einkorn. It is a whole-grain bread, but it is still classified as a processed food because it has been made into bread.
Whole-wheat karakılçık bread is made with a particular Turkish wheat variety, while regular whole-wheat bread can use other varieties. Its flavor and texture depend on the flour and recipe, so the name alone does not guarantee a specific taste or density.
Not necessarily. Whole-wheat karakılçık bread can be made with sourdough starter or commercial yeast; karakılçık identifies the wheat, not the leavening method. Look for “sourdough” or a starter in the ingredient list if that distinction matters to you.
Yes, but whole-wheat karakılçık bread can still raise blood sugar; whole-grain flour does not prevent that. Portion size and what you eat with it matter. If you have diabetes, ask your dietitian how to fit it into your meal plan.
It can fit into a weight-loss eating plan, but whole-wheat karakılçık bread does not cause weight loss by itself. Its fiber may make it more filling than some refined breads; pair a sensible portion with protein or vegetables to make a satisfying meal.
Keep whole-wheat karakılçık bread in a bread box or paper bag at room temperature if you will eat it soon. Avoid trapping moisture, which encourages mold. Refrigeration can make bread stale faster, so freezing is better for longer storage.
Yes. Slice whole-wheat karakılçık bread before freezing and seal the slices in a freezer-safe bag, so you can take out only what you need. Toast frozen slices directly or let them thaw at room temperature.
Whole-wheat karakılçık bread can feel denser because whole-grain flour includes the bran and germ, which affect the dough’s structure. Water content, kneading, and proofing also matter, so one loaf may be much lighter than another.
Yes. Whole-wheat karakılçık bread works well at breakfast with eggs, cheese, or vegetables. Its substantial texture suits toast and sandwiches; adding a protein-rich topping can make breakfast more satisfying than eating the bread alone.
Turn stale whole-wheat karakılçık bread into toast, croutons, or breadcrumbs, or add toasted cubes to soup. If you see mold, discard the entire loaf rather than cutting away the affected spot, since mold can spread beyond what is visible.
Vitamins
B1
0.2mg · 17% DV
B3
2.69mg · 17% DV
Biotin
2.56µg · 9% DV
B5
0.31mg · 6% DV
Minerals
Manganese
1.34mg · 58% DV
Selenium
18µg · 33% DV
Phosphorus
146mg · 21% DV
Copper
0.14mg · 16% DV
Sodium
275mg · 12% DV
Potassium ⭐
157mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 calories in 2 slice (medium) (64 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.
Karakılçık whole-wheat bread is made with whole-grain flour from Karakılçık, a traditional Turkish wheat variety. The name on this page, Whole wheat einkorn bread, refers to a different grain, so this bread is best understood as Karakılçık wheat bread. Its whole-grain flour gives it a hearty crumb and a gently earthy, nutty flavour.
In Turkey, it is often served at breakfast with cheese, eggs, olives and tomatoes, or alongside soup and home-cooked meals. English-speaking households may also enjoy it toasted or use it for sandwiches. It is a fibre-rich whole-grain choice, with 7.1 g of fibre per 100 g. Pair it with vegetables and a protein-rich topping for a satisfying 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.
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
0.35g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.79g
Omega 6:3 ratio 24.7:1
Above the ideal 4:1 (24.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.