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Source of protein and calcium, contains probiotics
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Çiya yogurt (200 g) has 122 calories. That works out to 61 calories per 100 g. It contains 9.4 g of carbs, 7 g of protein, 6.6 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 33% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
122
KCAL / 200G
Carbs
9.4g
· 3% DV
Protein
7g
· 14% 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 30% · Protein 22% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 122 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 4.2 g | 21% |
| Trans fat | 0.06 g | |
| Sodium | 92 mg | 4% |
| Total carbohydrate | 9.4 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 7 g | 14% |
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 | 122 kcal |
| 2 tablespoon (medium) | 30 g | 18 kcal |
| 100 g | 100 g | 61 kcal |
| 1 piece (small) | 100 g | 61 kcal |
| 1 cup (small) | 150 g | 92 kcal |
| 1 cup (large) | 250 g | 153 kcal |
| 1 piece (large) | 400 g | 244 kcal |
| 1 pack (large) | 500 g | 305 kcal |
Calculated from 61 calories per 100 g.
Yes, Çiya yogurt contains probiotics from the live cultures used to ferment milk. The amount of live culture can vary with production and storage, and heating the yogurt can reduce the number of living cultures.
Not necessarily. Greek yogurt is strained to remove some whey, making it thicker; the name Çiya yogurt alone does not establish that it is strained. Check its texture and product description before using it as a direct substitute.
Yes, Çiya yogurt can replace sour cream in many dips, dressings, and toppings. Its flavor is tangier and its texture may be thinner, so strain it first if you need a thick topping that will hold its shape.
The liquid on Çiya yogurt is usually whey separating naturally from the yogurt. Stir it back in or pour it off; discard the yogurt if you also notice mold, an unusual color, or an off smell.
Keep opened Çiya yogurt refrigerated in a tightly closed container. Use a clean spoon each time, avoid leaving it at room temperature, and follow the storage directions and use-by date on the package.
Yes, Çiya yogurt can be frozen, but thawing may leave it grainy or watery. It usually works better after thawing in cooked dishes, baked goods, or smoothies than as a smooth topping.
Yes, Çiya yogurt can be added to a hot sauce more gently to reduce curdling. Whisk a little warm sauce into the yogurt first, stir that mixture into the pan, and avoid boiling the sauce afterward.
No, Çiya yogurt should not be assumed to be lactose-free. Fermentation reduces some lactose, but it does not remove all of it; people with lactose intolerance may still have symptoms after eating it.
Çiya yogurt can support a varied diet that includes fermented foods because it contains probiotic cultures. It is not a treatment for digestive conditions, and its live-culture content may vary with storage and preparation.
Yes, people with diabetes can often include plain Çiya yogurt in a meal or snack. Sweetened additions change the meal’s carbohydrate content; anyone adjusting food around medication or a glucose-management plan should ask their clinician or dietitian.
Vitamins
B12
0.8µg · 33% DV
B2
0.36mg · 28% DV
Biotin
7µg · 23% DV
B5
0.8mg · 16% DV
Minerals
Phosphorus
190mg · 27% DV
Calcium
240mg · 24% DV
Iodine
32µg · 21% DV
Potassium ⭐
310mg · 9% DV
Sodium
92mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 122 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.
Çiya yogurt is cultured milk: milk is fermented with yogurt cultures to make a softly set, mildly tangy dairy food. It can be eaten by itself, but in Turkey plain yogurt is also a familiar part of the meal, served alongside rice, vegetables, grilled meats or beans. Stir it with cucumber, water and herbs for cacık, or spoon it into soups and sauces. Elsewhere, it works much like other plain yogurts—as a breakfast topping or a base for dips.
It provides protein and calcium and contains live yogurt cultures; each 100 g has 3.5 g of protein. For a lighter accompaniment, keep it plain or mix with fresh cucumber and herbs rather than adding salt or richer ingredients.
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
4.2g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.