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Creamy strained-yogurt spread; source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Bahçıvan Labneh (30 g) has 73 calories. That works out to 244 calories per 100 g. It contains 1.3 g of carbs, 2 g of protein, 6.6 g of fat and 0 g of fiber. Its 54 µg of Vitamin A covers 6% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
73
KCAL / 30G
Carbs
1.3g
· 0% DV
Protein
2g
· 4% DV
Fat
6.6g
· 8% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 11% · Fat 82%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 73 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 4.2 g | 21% |
| Trans fat | 0.21 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 2 g | 4% |
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 tablespoon (medium) | 15 g | 37 kcal |
| 1 teaspoon (small) | 5 g | 12 kcal |
| 1 ounce (medium) | 28.4 g | 69 kcal |
| 2 tablespoon (medium) | 30 g | 73 kcal |
| 1 serving (medium) | 30 g | 73 kcal |
| 1 serving (large) | 50 g | 122 kcal |
| 100 g | 100 g | 244 kcal |
| 1 pack (whole) | 200 g | 488 kcal |
| 1 cup (large) | 240 g | 586 kcal |
Calculated from 244 calories per 100 g.
Bahçıvan Labneh is a creamy, spreadable dairy product made in the style of strained yogurt. Its mild tang and soft texture work well on bread, in dips, and in both sweet and savoury recipes.
Bahçıvan Labneh is a strained-yogurt-style spread, while cream cheese is made using a different cheesemaking process. They can sometimes replace each other, but labneh usually tastes tangier and may make a recipe softer or less dense.
Yes, Bahçıvan Labneh can stand in for mascarpone in tiramisu. The dessert will usually taste tangier and feel less rich, so beat the labneh smoothly with the other cream ingredients before layering.
Bahçıvan Labneh works in dips, sandwich spreads, pasta sauces, and desserts. Mix it with herbs and garlic for a quick dip, or stir it into a warm sauce near the end of cooking to keep its texture smoother.
Yes, Bahçıvan Labneh can be used in cheesecake. Because it may be softer and more tangy than cream cheese, the finished filling can have a different texture and flavour; mix it thoroughly with the recipe’s other ingredients.
Keep Bahçıvan Labneh covered in the refrigerator after opening. Use a clean utensil each time to avoid introducing crumbs or other food, and follow the package directions for how soon to finish the opened product.
Yes, Bahçıvan Labneh can be frozen, but thawing may make it watery or grainy. It is generally better suited to cooked sauces or mixed dishes after thawing than to eating as a smooth bread spread.
Bahçıvan Labneh can separate or turn grainy if boiled or exposed to high heat. For a smoother result, lower the heat and stir it into a dish near the end of cooking rather than letting it simmer.
Bahçıvan Labneh has a mild, creamy flavour with a gentle tang, similar to strained yogurt. A noticeably sharp or unusual smell or taste can signal that it has spoiled, so do not eat it if its condition seems off.
Yes, Bahçıvan Labneh makes an easy dip for raw vegetables. Stir it with chopped herbs, lemon, or garlic, then serve it chilled; add flavourings gradually so they do not overpower its creamy, lightly tangy taste.
Vitamins
Vitamin A
54µg · 6% DV
B12
0.14µg · 6% DV
B2
0.07mg · 5% DV
B5
0.14mg · 3% DV
Minerals
Sodium
126mg · 5% DV
Phosphorus
36mg · 5% DV
Calcium
47mg · 5% DV
Iodine
6µg · 4% DV
Potassium ⭐
54mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 73 calories in 2 tablespoon (medium) (30 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.
Bahçıvan Labneh is a packaged Turkish labneh: a smooth, creamy spread made from strained yogurt. It has a mild tang and a thick texture, making it easy to spread on toast or scoop up with flatbread. Labneh is familiar across the Middle East, where it is often served with olive oil and herbs, or set out with vegetables as part of a shared meal.
It is relatively rich in fat while also providing protein and calcium. Use it as a dip, a sandwich spread or a creamy addition to sauces; pairing a modest portion with fresh vegetables and wholegrain bread makes for a balanced snack.
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.
Low
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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
1.86g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.