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Tandoor-baked bread made with whole wheat einkorn flour
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Whole wheat einkorn tandoor bread (80 g) has 204 calories. That works out to 255 calories per 100 g. It contains 39.8 g of carbs, 7.5 g of protein, 2.1 g of fat and 6.5 g of fiber. Its 1.8 mg of Manganese covers 80% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 80 g
204
KCAL / 80G
Carbs
39.8g
· 14% DV
Protein
7.5g
· 15% DV
Fat
2.1g
· 3% DV
Fiber
6.5g
· 23% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 14% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 204 kcal | |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.3 g | 2% |
| Trans fat | 0 g | |
| Sodium | 328 mg | 14% |
| Total carbohydrate | 39.8 g | 14% |
| Fiber | 6.5 g | 23% |
| Protein | 7.5 g | 15% |
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) | 80 g | 204 kcal |
| 30 g | 30 g | 77 kcal |
| 1 piece (small) | 40 g | 102 kcal |
| ½ piece (half) | 40 g | 102 kcal |
| 100 g | 100 g | 255 kcal |
| 1 serving (medium) | 120 g | 306 kcal |
| 1 piece (large) | 130 g | 332 kcal |
| 1 piece (jumbo) | 180 g | 459 kcal |
| 1 serving (large) | 200 g | 510 kcal |
Calculated from 255 calories per 100 g.
Whole wheat einkorn tandoor bread has a noticeable, grain-forward flavor, with a texture shaped by the whole-grain flour and tandoor baking. Its exact taste and chewiness vary with the recipe and how thickly the bread is made.
Whole wheat einkorn tandoor bread is made from einkorn whole wheat dough and baked against the hot inner wall of a tandoor. The intense heat cooks the bread quickly and gives it the characteristic tandoor-baked surface.
No. Einkorn is an ancient wheat variety, not the same variety as the common wheat used in many everyday breads. Whole wheat einkorn tandoor bread uses whole einkorn flour, so its flavor and baking characteristics can differ from conventional whole wheat bread.
Store whole wheat einkorn tandoor bread at room temperature in a bread box or a breathable bag, away from moisture. Let it cool before storing; trapping steam in a sealed bag can make the bread damp and encourage mold.
Yes. Slice whole wheat einkorn tandoor bread before freezing and seal the portions in a freezer-safe bag. You can thaw only what you need, or warm slices directly from frozen in a toaster or pan.
Warm whole wheat einkorn tandoor bread briefly in a skillet, oven, or toaster. If it has dried out, cover it in a skillet with a few drops of water to help soften it without leaving it soggy.
Yes. Whole wheat einkorn tandoor bread works for sandwiches; cut or fold it to fit the filling. Its distinct grain flavor pairs well with vegetables, cheese, eggs, or roasted meats.
Yes, people with diabetes can include whole wheat einkorn tandoor bread, but its carbohydrates can still raise blood sugar. Portion size and the rest of the meal matter; ask your clinician or dietitian for advice tailored to your glucose goals.
It can be filling: whole wheat einkorn tandoor bread contains fiber, and eating it with a protein-rich food such as eggs or beans can make a meal more satisfying. How long fullness lasts varies with the portion and the rest of the meal.
Vitamins
B3
3.68mg · 23% DV
B1
0.27mg · 23% DV
Biotin
3.2µg · 11% DV
B6
0.14mg · 8% DV
Minerals
Manganese
1.84mg · 80% DV
Selenium
25µg · 45% DV
Phosphorus
204mg · 29% DV
Copper
0.22mg · 24% DV
Sodium
328mg · 14% DV
Potassium ⭐
212mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 204 calories in 1 piece (medium) (80 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.
Whole wheat einkorn tandoor bread is made with whole-grain flour from einkorn, an ancient wheat cultivated in Anatolia, then baked in a very hot clay oven. Tandoor baking is part of regional bread-making traditions, and the loaf is often enjoyed alongside everyday meals rather than treated as a dessert or snack on its own.
Expect a hearty, chewy crumb, a browned crust and a gentle nutty flavour. It works well with soups, stews, dips and cheeses, or as a substantial base for an open sandwich. With 8.1 g of fibre per 100 g, it is a filling bread choice; pair it with vegetables and a protein-rich topping for a balanced 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 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.
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
0.3g
MONOUNSATURATED
0.27g
POLYUNSATURATED
0.82g
Omega 6:3 ratio 12.3:1
Above the ideal 4:1 (12.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.