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Zucchini rye flour curd cheese pogaca Calories
Savory pastry with fiber-rich rye flour and curd cheese
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Zucchini rye flour curd cheese pogaca (75 g) has 199 calories. That works out to 265 calories per 100 g. It contains 23.1 g of carbs, 7.7 g of protein, 8.6 g of fat and 2.6 g of fiber. Its 13.9 µg of Selenium covers 25% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Zucchini rye flour curd cheese pogaca Nutrition Facts
Selected: 1 piece (medium) · 75 g
199
KCAL / 75G
Carbs
23.1g
· 8% DV
Protein
7.7g
· 15% DV
Fat
8.6g
· 11% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 15% · Fat 39%
Zucchini rye flour curd cheese pogaca nutrition facts table · 1 piece (medium) (75 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 199 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 2.59 g | 13% |
| Trans fat | 0.05 g | |
| Sodium | 293 mg | 13% |
| Total carbohydrate | 23.1 g | 8% |
| Fiber | 2.6 g | 9% |
| Protein | 7.7 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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How Many Calories in 1 Medium Zucchini rye flour curd cheese pogaca?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 75 g | 199 kcal |
| 1 piece (mini) | 40 g | 106 kcal |
| 1 piece (small) | 60 g | 159 kcal |
| 100 g | 100 g | 265 kcal |
| 1 piece (large) | 100 g | 265 kcal |
| 1 piece (jumbo) | 130 g | 345 kcal |
| 2 piece (double) | 150 g | 398 kcal |
| 3 piece (triple) | 225 g | 596 kcal |
Calculated from 265 calories per 100 g.
Frequently Asked Questions About Zucchini rye flour curd cheese pogaca
What is zucchini rye flour curd cheese pogaca?
Zucchini rye flour curd cheese pogaca is a Turkish savory pastry made with zucchini, rye flour and curd cheese, also called lor in Turkish. It brings together a tender vegetable filling and a denser, more rustic dough than a typical white-flour pogaca.
How do you make zucchini rye flour curd cheese pogaca?
Mix grated, well-drained zucchini and curd cheese into a pogaca dough made with rye flour, shape it into portions, and bake until cooked through and golden. The key practical step is squeezing excess liquid from the zucchini before mixing it in.
Does zucchini make zucchini rye flour curd cheese pogaca soggy?
It can, because grated zucchini releases water as it sits and bakes. Squeeze it firmly before adding it to the dough, and drain wet curd cheese as well; otherwise the pastry can turn soft inside or become difficult to shape.
What can you use instead of curd cheese in zucchini rye flour curd cheese pogaca?
Crumbled feta or another firm white cheese can replace the curd cheese, though the filling will taste saltier. For a milder result, use well-drained cottage cheese. Avoid adding extra salt until you have tasted the cheese mixture.
Can you make zucchini rye flour curd cheese pogaca without yeast?
Yes, zucchini rye flour curd cheese pogaca can be made with baking powder instead of yeast. Baking-powder dough is quicker to prepare, while yeast gives a more bread-like, airy texture; follow the leavener specified in the recipe rather than swapping them directly.
Why is zucchini rye flour curd cheese pogaca dense?
Zucchini rye flour curd cheese pogaca can be dense because rye dough develops less stretchy structure than wheat dough, and too much moisture can weigh it down. Squeeze the zucchini well, avoid packing the dough tightly, and do not overwork it while shaping.
Can you freeze zucchini rye flour curd cheese pogaca?
Yes, freeze zucchini rye flour curd cheese pogaca after baking and cooling it completely. Store the pieces airtight to prevent freezer burn, thaw them in the refrigerator, then reheat in an oven so the outside is less soft than it would be after microwaving.
How should you store zucchini rye flour curd cheese pogaca?
Keep zucchini rye flour curd cheese pogaca in a covered container in the refrigerator once it has cooled. Its moist zucchini and dairy filling make prolonged storage at room temperature a poor choice; warm it in the oven before serving to refresh the crust.
What can you serve with zucchini rye flour curd cheese pogaca?
Serve zucchini rye flour curd cheese pogaca with a crisp salad, sliced tomatoes and cucumbers, or a bowl of yogurt. Those fresh sides balance the savory pastry without competing with the mild flavor of the zucchini and curd cheese.
Can you prepare zucchini rye flour curd cheese pogaca dough ahead of time?
Yes, you can shape zucchini rye flour curd cheese pogaca ahead and refrigerate it briefly before baking, covered so the dough does not dry out. Drain the zucchini first; leaving it mixed into the dough for too long can release moisture and soften the pastry.
Zucchini rye flour curd cheese pogaca Vitamins & Minerals
Vitamins
Biotin
5.32µg · 18% DV
B1
0.17mg · 14% DV
B2
0.14mg · 11% DV
B3
1.73mg · 11% DV
Minerals
Selenium
14µg · 25% DV
Manganese
0.53mg · 23% DV
Phosphorus
134mg · 19% DV
Copper
0.14mg · 16% DV
Sodium
293mg · 13% DV
Potassium ⭐
164mg · 5% DV
Zucchini rye flour curd cheese pogaca Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Zucchini rye flour curd cheese pogaca
To burn the 199 calories in 1 piece (medium) (75 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 Zucchini rye flour curd cheese pogaca?
Zucchini rye flour curd cheese pogaca is a Turkish savoury pastry made with rye flour, zucchini and curd cheese, known in Turkey as lor. Depending on the recipe, the zucchini and cheese may be mixed into the dough or tucked inside. It brings a home-baked twist to the familiar poğaça, a soft, often filled pastry found across Turkey.
Rye gives it an earthy, slightly tangy note, while zucchini keeps the crumb tender and lor adds a mild, fresh taste. In Turkey, poğaça is commonly enjoyed at breakfast or with tea, and this version also makes an easy snack on the go. Rye contributes fibre, and the cheese adds protein; a medium piece is about 75 g. Pair it with fresh vegetables for a lighter, balanced plate.
How Nutritious Is Zucchini rye flour curd cheese pogaca?
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 Zucchini rye flour curd cheese 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 Zucchini rye flour curd cheese pogaca Contain Allergens?
Contains these allergens:
Which Diets Is Zucchini rye flour curd cheese pogaca Good For?
Vegan
— Not 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
Zucchini rye flour curd cheese pogaca Fat Profile
SATURATED
2.59g
MONOUNSATURATED
3.47g
POLYUNSATURATED
1.34g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.