Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Broccoli with yogurt, high in protein and fiber, low calorie
In season: Autumn · Winter · Spring
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Broccoli with Yogurt (120 g) has 66 calories. That works out to 55 calories per 100 g. It contains 7.4 g of carbs, 4.9 g of protein, 1.4 g of fat and 2.9 g of fiber. Its 78 µg of Vitamin K covers 65% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Broccoli with Yogurt is a simple Turkish-style dish of cooked broccoli served with thick yogurt. The florets and short stems remain visible, with the yogurt either spooned over the top or gently mixed through. It works as a vegetable side or a meze, rather than needing to be treated as a complicated recipe.
The broccoli has a mild, slightly earthy taste and tender bite, balanced by the yogurt’s cool tang and creamy texture. Serve it chilled or at room temperature alongside a main meal, or include it on a spread of small plates. It provides fibre as well as some protein from the yogurt; a 100 g portion has about 55 calories. For a lighter version, use plain yogurt and keep richer toppings to a minimum.
Selected: 100 g
55
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
4.1g
· 8% DV
Fat
1.2g
· 2% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 32% · Fat 20%
Vitamins
Vitamin K
65µg · 54% DV
Vitamin C
45mg · 50% DV
Folate
65µg · 16% DV
B2
0.18mg · 14% DV
Minerals
Phosphorus
70mg · 10% DV
Calcium
85mg · 9% DV
Zinc
1mg · 9% DV
Potassium ⭐
310mg · 9% DV
Very high
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 55 calories in 100 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.
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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
Broccoli with Yogurt is made by cooking broccoli florets until tender but still firm, then cooling and coating them with plain yogurt. Add garlic, salt, and a drizzle of olive oil if you like, and serve chilled or at room temperature.
Yes, you can make Broccoli with Yogurt using raw broccoli, though it will be crunchier and less traditional. Cut the florets into small pieces so they are easy to eat, then toss them with the yogurt dressing shortly before serving.
Yes, roasted broccoli works well in Broccoli with Yogurt and gives the dish a deeper, slightly sweet flavor. Let the florets cool before adding the yogurt; mixing hot broccoli with the sauce can make it thin and less appealing.
Yes, Greek yogurt makes Broccoli with Yogurt thicker and gives it a tangier taste than regular yogurt. If it is too dense to coat the florets, stir in a little water or lemon juice until it reaches a spoonable consistency.
The sauce in Broccoli with Yogurt usually turns watery because the broccoli was not drained or cooled fully before mixing. Pat the florets dry if needed, and add the yogurt close to serving time to keep the coating thick.
Garlic, lemon zest, black pepper, and fresh dill are flavorful additions to Broccoli with Yogurt. Start with a small amount of seasoning so it complements rather than overwhelms the mild yogurt and the distinctive taste of broccoli.
Broccoli with Yogurt pairs well with grilled chicken, fish, roasted meat, or grain dishes. It can also be served as a cool side at a barbecue or as part of a spread with other vegetables and dips.
Yes, you can cook the broccoli ahead, but keep it separate from the yogurt until close to serving. Store the cooled florets covered in the refrigerator, then mix in the dressing later to preserve their texture and avoid a watery dish.
Broccoli with Yogurt is best eaten within a few days when stored promptly in a covered container in the refrigerator. Discard it if it has been left at room temperature for an extended period or develops an unusual smell or texture.
No, freezing prepared Broccoli with Yogurt is not recommended because the yogurt can separate and become grainy after thawing, while the broccoli softens. Freeze cooked broccoli on its own if needed, then thaw, drain, and add fresh yogurt before serving.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.