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Wild herb, traditional plant, low calorie, fiber source
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Çiçek yargı (60 g) has 19 calories. That works out to 32 calories per 100 g. It contains 3.5 g of carbs, 1.3 g of protein, 0.2 g of fat and 1.9 g of fiber. Its 72 µg of Vitamin K covers 60% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 60 g
19
KCAL / 60G
Carbs
3.5g
· 1% DV
Protein
1.3g
· 3% DV
Fat
0.2g
· 0% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 25% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 19 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 11 mg | 0% |
| Total carbohydrate | 3.5 g | 1% |
| Fiber | 1.9 g | 7% |
| Protein | 1.3 g | 3% |
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) | 60 g | 19 kcal |
| 1 g | 1 g | 0 kcal |
| 1 tablespoon (chopped) | 10 g | 3 kcal |
| 1 piece (whole) | 25 g | 8 kcal |
| 1 cup (small) | 40 g | 13 kcal |
| 1 cup (large) | 80 g | 26 kcal |
| 100 g | 100 g | 32 kcal |
| 1 serving (large) | 100 g | 32 kcal |
| 1 pack (jumbo) | 150 g | 48 kcal |
Calculated from 32 calories per 100 g.
Çiçek yargı is listed as a traditional wild herb, but the name may be regional rather than a standardized botanical name. Confirm the plant’s exact identity before eating it, especially if it was gathered in the wild.
You should identify çiçek yargı from reliable botanical features, not its name alone. Regional names can refer to different plants, and some wild species are unsafe to eat; ask a knowledgeable local expert if you are unsure.
Cook çiçek yargı after sorting and washing it thoroughly. It can be chopped and briefly sautéed or added to a cooked dish with other greens; the exact cooking time depends on the plant’s texture and maturity.
It is safer not to assume çiçek yargı is suitable raw. First verify the exact plant, remove damaged parts, and wash it carefully; cooking is a cautious option for a wild herb whose common name may vary by region.
There is no reliable single taste description for çiçek yargı without knowing the exact species meant by the name. Wild herbs can also taste different as they mature, so try a small cooked portion only after confirming its identity.
Yes, çiçek yargı can be frozen once it has been correctly identified, sorted, washed, and thoroughly dried. Freeze it in meal-sized portions; its leaves may soften after thawing, so it is generally more suitable for cooked dishes.
Keep fresh çiçek yargı dry and refrigerated in a loosely closed or perforated bag. Wash it just before use rather than before storage, since trapped moisture can make leafy herbs spoil sooner.
Where çiçek yargı grows depends on the plant meant by this regional name. Do not forage it based on a name or photo alone; confirm the species and avoid picking plants from polluted or treated areas.
Once correctly identified and cooked, çiçek yargı can be paired with eggs, grains, or other greens. Start with a modest amount so its flavor does not overwhelm the dish, particularly if you have not tried it before.
Do not eat foraged çiçek yargı during pregnancy unless its exact species and food safety are confirmed. Because the name may refer to different plants, ask your healthcare professional about an unfamiliar wild herb before including it in your diet.
Vitamins
Vitamin K
72µg · 60% DV
Vitamin A
252µg · 28% DV
Vitamin C
19.2mg · 21% DV
Folate
22.8µg · 6% DV
Minerals
Iron
1.38mg · 8% DV
Calcium
66mg · 7% DV
Copper
0.05mg · 6% DV
Potassium ⭐
192mg · 6% DV
Sodium
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 19 calories in 1 cup (medium) (60 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.
Çiçek yargı is a traditional wild herb used as a leafy vegetable in regional cooking. Its name and preparation can vary from place to place, and it is generally treated as a seasonal green rather than a stand-alone dish.
The leaves soften when cooked and are commonly sautéed with olive oil, folded into eggs, or cooked alongside other greens. Its nutritional profile is light, with 32 calories and 3.2 g of fibre per 100 g. Serve it with yoghurt and lemon as a side, or use just a little oil for a lighter preparation. Since wild plants can be difficult to identify, obtain it from a source you trust.
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 1
Unprocessed
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.