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Mix of yogurt and boiled broccoli, source of protein and fiber
In season: Spring · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Broccoli yogurt (180 g) has 108 calories. That works out to 60 calories per 100 g. It contains 11.2 g of carbs, 8.3 g of protein, 2.7 g of fat and 2.9 g of fiber. Its 108 µg of Vitamin K covers 90% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 180 g
108
KCAL / 180G
Carbs
11.2g
· 4% DV
Protein
8.3g
· 17% DV
Fat
2.7g
· 3% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 32% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 108 kcal | |
| Total fat | 2.7 g | 3% |
| Saturated fat | 1.62 g | 8% |
| Trans fat | 0 g | |
| Sodium | 99 mg | 4% |
| Total carbohydrate | 11.2 g | 4% |
| Fiber | 2.9 g | 10% |
| Protein | 8.3 g | 17% |
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 cup (medium) | 180 g | 108 kcal |
| 1 piece (small) | 80 g | 48 kcal |
| 100 g | 100 g | 60 kcal |
| 1 serving (small) | 100 g | 60 kcal |
| 1 cup (small) | 120 g | 72 kcal |
| 1 piece (medium) | 150 g | 90 kcal |
| 1 bottle (medium) | 200 g | 120 kcal |
| 1 serving (large) | 200 g | 120 kcal |
| 1 cup (large) | 250 g | 150 kcal |
Calculated from 60 calories per 100 g.
Broccoli yogurt is made by combining cooked, cooled broccoli with plain yogurt. Chop the broccoli into small florets, boil until just tender, drain it thoroughly, then stir it into yogurt with salt and optional garlic.
Yes, frozen broccoli works in broccoli yogurt. Cook it according to the package directions, then drain and cool it thoroughly before mixing; removing excess water helps keep the yogurt creamy rather than runny.
Broccoli yogurt can be served either as a dip or as a side dish. For dipping, use thick yogurt and chop the cooked broccoli finely; for a side, larger florets give it more texture.
Garlic, black pepper, mint, and a little salt pair well with broccoli yogurt. A drizzle of olive oil or a sprinkle of chili flakes can add flavor at serving time without masking the mild taste of the yogurt.
Drain and cool the broccoli completely before mixing it into broccoli yogurt. Broccoli holds water after cooking, so pressing it gently in a sieve and using thick yogurt helps prevent liquid from collecting at the bottom.
Broccoli yogurt is better described as a Turkish-style home appetizer or salad than as one fixed, traditional recipe. Yogurt-based meze are common in Turkey, and cooks adapt the seasoning and texture to their own tables.
Yes, broccoli yogurt can be prepared a few hours ahead and kept covered in the refrigerator. For the freshest texture, cook and cool the broccoli first, then mix it with the yogurt closer to serving.
Yes, broccoli yogurt makes a cooling side for grilled meat, chicken, or kebabs. Its tangy yogurt base contrasts with smoky, savory dishes, and it can also be served alongside a grain or flatbread.
Yes, plain Greek yogurt works well in broccoli yogurt and gives it a thick, creamy texture. If it is especially dense, stir in a small spoonful of water or milk before folding in the well-drained broccoli.
Yes, broccoli yogurt can usually be eaten the next day if it was refrigerated promptly in a covered container. Stir it before serving, and discard it if it has an unusual smell or visible spoilage.
Vitamins
Vitamin K
108µg · 90% DV
Vitamin C
43.2mg · 48% DV
B2
0.34mg · 26% DV
B12
0.63µg · 26% DV
Minerals
Phosphorus
162mg · 23% DV
Iodine
32µg · 21% DV
Calcium
198mg · 20% DV
Manganese
0.32mg · 14% DV
Potassium ⭐
468mg · 14% DV
Sodium
99mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 108 calories in 1 cup (medium) (180 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.
Broccoli yogurt combines boiled broccoli florets with plain yogurt for a cool, creamy side dish. It is a simple home-style preparation rather than a fixed regional recipe, so the broccoli can be left in small florets or chopped and stirred through the yogurt.
Serve it chilled as a side with grilled food, spoon it into a lunch bowl, or offer it as a dip with bread and raw vegetables. The yogurt contributes protein, while broccoli adds fibre, making this an easy way to pair a dairy food with vegetables. For a lighter texture, use regular plain yogurt rather than a thick strained style; drain the broccoli well first so the mixture stays creamy.
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.
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
— 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
1.62g
MONOUNSATURATED
0.54g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.