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Source of protein and calcium, with complex carbohydrates from wheat berries
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Buffalo yogurt with wheat berries (200 g) has 216 calories. That works out to 108 calories per 100 g. It contains 22.4 g of carbs, 9.2 g of protein, 9.8 g of fat and 2.4 g of fiber. Its 256 mg of Phosphorus covers 37% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
216
KCAL / 200G
Carbs
22.4g
· 8% DV
Protein
9.2g
· 18% DV
Fat
9.8g
· 13% 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 42% · Protein 17% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 216 kcal | |
| Total fat | 9.8 g | 13% |
| Saturated fat | 6.2 g | 31% |
| Trans fat | 0.24 g | |
| Sodium | 92 mg | 4% |
| Total carbohydrate | 22.4 g | 8% |
| Fiber | 2.4 g | 9% |
| Protein | 9.2 g | 18% |
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) | 200 g | 216 kcal |
| 1 teaspoon (whole) | 5 g | 5 kcal |
| 1 tablespoon (whole) | 15 g | 16 kcal |
| 100 g | 100 g | 108 kcal |
| 1 piece (half) | 100 g | 108 kcal |
| 1 serving (small) | 150 g | 162 kcal |
| 1 bottle (small) | 250 g | 270 kcal |
| 1 serving (large) | 250 g | 270 kcal |
Calculated from 108 calories per 100 g.
Buffalo yogurt with wheat berries is a yogurt dish made by mixing cooked wheat berries into buffalo-milk yogurt. The cooked grains add a chewy texture, and the mixture can be served plain or dressed up with sweet or savory additions.
Make buffalo yogurt with wheat berries by cooking the wheat until tender, draining and cooling it, then folding it into the yogurt. Letting the grains cool first helps keep the yogurt thick and smooth.
Yes, wheat berries should be cooked before they go into buffalo yogurt. Raw berries stay hard and are not suitable for this mixture; simmer them until tender, then drain and cool them before stirring them in.
Buffalo yogurt with wheat berries can be eaten either sweet or savory. Try cinnamon and fruit for a sweet bowl, or herbs, cucumber, and a little olive oil for a savory version; serve it chilled.
Yes, buffalo yogurt with wheat berries works well as a breakfast bowl. Its combination of creamy yogurt and chewy grains makes it easy to serve cold with fruit, nuts, or a little cinnamon.
Buffalo yogurt with wheat berries uses yogurt made from buffalo milk, which is typically richer and thicker than yogurt made from cow’s milk. The wheat provides a similar chewy texture in either version; the main difference is the yogurt’s character.
Keep buffalo yogurt with wheat berries covered in the refrigerator and eat it within a few days. If it has been left at room temperature for an extended period, discard it rather than chilling it again.
You can freeze buffalo yogurt with wheat berries, but the yogurt may turn grainy or watery after thawing, and the wheat may soften. For a better texture, freeze the cooked wheat separately and mix it into fresh yogurt when serving.
Buffalo yogurt with wheat berries can become watery if the cooked grains were not drained well or if the mixture sat for a while. Drain and cool the wheat before mixing; stir the bowl before serving to recombine any liquid.
Serve buffalo yogurt with wheat berries with fresh or dried fruit, nuts, and cinnamon for a sweet bowl, or with cucumber and herbs for a savory one. Add toppings just before eating to keep them crisp.
Vitamins
B12
0.84µg · 35% DV
B2
0.36mg · 28% DV
B5
0.76mg · 15% DV
Biotin
4.2µg · 14% DV
Minerals
Phosphorus
256mg · 37% DV
Calcium
330mg · 33% DV
Selenium
7.6µg · 14% DV
Potassium ⭐
420mg · 12% DV
Sodium
92mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 216 calories in 1 cup (medium) (200 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.
Buffalo yogurt with wheat berries combines thick buffalo-milk yogurt with aşurelik wheat: whole wheat kernels commonly used in Turkish aşure, cooked until tender. The result is a simple, substantial bowl rather than a smooth yogurt; the grains keep their shape and add a pleasantly chewy texture.
The yogurt is creamy and gently tangy, while the wheat has a mild, earthy flavour. It is often enjoyed chilled for breakfast or as a snack, and works well as a Turkish-inspired side alongside a meal. It provides protein and calcium, with complex carbohydrates from the wheat. For a lighter bowl, use a smaller portion; fresh fruit suits a sweeter version, while herbs can take it in a savoury direction.
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
6.2g
MONOUNSATURATED
2.6g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 3.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.