1 piece (medium) of Yeast pogaca (60 g) has 186 calories. That works out to 310 calories per 100 g. It contains 27 g of carbs, 4.5 g of protein, 6 g of fat and 1.3 g of fiber. Its 0.1 mg of B1 covers 11% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Yeast pogaca?

Yeast pogaca is a soft, rounded Turkish pastry made from dough raised with yeast. It may be plain or filled with ingredients such as cheese, olives or potato, and is often finished with sesame or nigella seeds. Recipes and shapes vary between bakeries and home kitchens.

Its tender, slightly springy crumb and lightly browned top make it a familiar breakfast or snack in Turkey, commonly eaten with tea. It can be enjoyed warm from the bakery or reheated at home, and travels well for a quick bite. The pastry is mainly a source of carbohydrates, with a medium piece weighing about 60 g. Pair it with fresh vegetables or fruit for a more balanced breakfast.

Yeast pogaca Nutrition Facts

Selected: 100 g

310

KCAL / 100G

Carbs

45g

· 16% DV

Protein

7.5g

· 15% DV

Fat

10g

· 13% 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 60% · Protein 10% · Fat 30%

Yeast pogaca Vitamins & Minerals

Vitamins

0.22mg · 18% DV

2.1mg · 13% DV

0.13mg · 10% DV

Biotin

2.5µg · 8% DV

Minerals

Sodium

340mg · 15% DV

Selenium

7µg · 13% DV

Phosphorus

85mg · 12% DV

Zinc

1mg · 9% DV

How Nutritious Is Yeast pogaca?

Nutrient density

Low

25/ 100

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

Low

31/ 100

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.

Yeast pogaca Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Yeast pogaca

To burn the 310 calories in 100 g:

🚶

77min

Walking (5 km/h)

🏃

32min

Running (8 km/h)

🚴

42min

Cycling

🏊

36min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Yeast pogaca Processed?

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.

Does Yeast pogaca Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame yes

Which Diets Is Yeast pogaca Good For?

Vegan

— Not suitable

Vegetarian

— Not 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

Yeast pogaca Fat Profile

SATURATED

2.3g

MONOUNSATURATED

4.1g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 53.3:1

Above the ideal 4:1 (53.3:1).

Compare Yeast pogaca

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Yeast pogaca vs Hawthorn Vinegar292 kcal more per 100 g

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Yeast pogaca vs Chicken Wrap115 kcal more per 100 g

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Yeast pogaca vs Protein Bar40 kcal fewer per 100 g

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Foods Similar to Yeast pogaca

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

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195 kcal

🍫

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350 kcal

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290 kcal

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Frequently Asked Questions About Yeast pogaca

What is yeast pogaca?

Yeast pogaca is a soft, leavened pastry popular in Turkey and neighboring regions. It is commonly shaped into individual rolls, sometimes filled with cheese or other savory ingredients, and often finished with sesame or nigella seeds.

What does yeast pogaca taste and feel like?

Yeast pogaca tastes mildly savory and rich, with a soft, bread-like crumb. Its flavor varies with the filling and topping; sesame or nigella seeds add a toasted, aromatic note to the golden crust.

What fillings are used in yeast pogaca?

Common yeast pogaca fillings include white cheese with herbs, potato, olives, and seasoned minced meat. Keep the filling fairly dry and avoid overstuffing, so the dough seals well and the filling stays inside during baking.

How is yeast pogaca different from baking-powder pogaca?

Yeast pogaca rises through fermentation, which gives it a bread-like texture and a yeasty flavor. Baking-powder pogaca relies on chemical leavening instead, so it is usually quicker to prepare and has a more crumbly, biscuit-like texture.

Why did my yeast pogaca turn out dense?

Yeast pogaca can turn dense if the yeast is inactive, the dough is too dry, or it has not had enough time to rise. Use lukewarm rather than hot liquid, keep the dough soft, and let shaped pieces puff up before baking.

Does yeast pogaca dough need to rise twice?

Usually, yes: yeast pogaca dough rises once after kneading and again after shaping. The first rise develops the dough; the second gives the pastries a lighter texture. Follow your recipe if it specifically uses a single-rise method.

Can yeast pogaca dough be made the night before?

Yes, you can prepare yeast pogaca dough the night before and let it rise slowly in the refrigerator, covered. In the morning, allow it to lose some of its chill, shape the pastries, and give them time to puff before baking.

How is yeast pogaca usually served?

Yeast pogaca is commonly served warm or at room temperature as a breakfast or snack pastry. In Turkey, it is often eaten with tea; a cheese-filled version also works well alongside olives, tomatoes, and other breakfast foods.

How should leftover yeast pogaca be stored?

Store leftover yeast pogaca in an airtight container once it has cooled completely. Keep it at room temperature for short-term storage; refrigeration can dry the crumb, while freezing is a better choice if you need to keep it longer.

Can you freeze yeast pogaca and reheat it?

Yes, yeast pogaca freezes well after baking and cooling. Seal it in a freezer-safe container or bag, thaw it, then warm it briefly in the oven; covering it loosely while reheating helps keep the crust from drying out.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 29, 2026