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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Corn tarhana with yogurt (220 g) has 187 calories. That works out to 85 calories per 100 g. It contains 31.9 g of carbs, 7 g of protein, 3.5 g of fat and 3.7 g of fiber. Its 0.2 mg of B2 covers 19% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 220 g
187
KCAL / 220G
Carbs
31.9g
· 12% DV
Protein
7g
· 14% DV
Fat
3.5g
· 4% DV
Fiber
3.7g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 15% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 187 kcal | |
| Total fat | 3.5 g | 4% |
| Saturated fat | 1.98 g | 10% |
| Trans fat | 0 g | |
| Sodium | 704 mg | 31% |
| Total carbohydrate | 31.9 g | 12% |
| Fiber | 3.7 g | 13% |
| 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) | 220 g | 187 kcal |
| 100 g | 100 g | 85 kcal |
| ½ cup (small) | 110 g | 94 kcal |
| 1 serving (small) | 180 g | 153 kcal |
| 1 bottle (small) | 200 g | 170 kcal |
| 1 serving (large) | 250 g | 213 kcal |
| 1 bottle (large) | 300 g | 255 kcal |
| 1.5 cup (large) | 330 g | 281 kcal |
Calculated from 85 calories per 100 g.
Corn tarhana with yogurt is a traditional Turkish fermented soup preparation made from corn and yogurt, commonly dried for storage. It is usually cooked with water into a tangy, hearty soup, though ingredients and methods vary by region.
To cook corn tarhana with yogurt, first whisk it with cold water until smooth, then heat it while stirring. Simmer gently as it thickens, adding more water if needed; seasonings and toppings can be adjusted to taste.
Corn tarhana with yogurt is generally made with corn flour or cracked corn and yogurt, then fermented and often dried. Some regional recipes add herbs, spices, or other ingredients, so the exact mixture is not identical everywhere.
Corn tarhana with yogurt uses corn as its main grain, while many familiar Turkish tarhanas are based on wheat flour. That changes the flavor, color, and texture of the soup; corn tarhana tends to have a distinct corn taste.
Yes, corn tarhana with yogurt commonly has a mild tang from the yogurt and fermentation. The level of sourness varies with the recipe and fermentation, but a moldy appearance or an unpleasant, unusual smell is a reason to discard it.
Yes, fermentation is part of the traditional preparation of corn tarhana with yogurt. The corn-and-yogurt mixture is left to ferment before it is dried, which contributes to its characteristic tang; preparation details differ between households and regions.
Store dried corn tarhana with yogurt in an airtight container in a cool, dry place away from direct light. Keep moisture out by using a clean, dry spoon, and discard it if you see mold or notice an off smell.
Yes, cooked corn tarhana with yogurt can be frozen in a sealed, freezer-safe container. Its texture may separate or thicken after thawing, so reheat it gently and stir well, adding water until the soup reaches the consistency you want.
Corn tarhana with yogurt is often served as a soup with bread, pickles, or a simple salad. Mint, chili, or a buttery seasoning can be added on top, depending on the regional recipe and how rich you want the meal.
Yes, you can use corn tarhana with yogurt in place of wheat tarhana for soup, but the result will not taste or feel exactly the same. Corn gives the soup its own flavor and can produce a different thickness, so adjust the water as it cooks.
Vitamins
B2
0.24mg · 18% DV
B1
0.2mg · 17% DV
B12
0.35µg · 15% DV
B5
0.7mg · 14% DV
Minerals
Sodium
704mg · 31% DV
Phosphorus
136mg · 19% DV
Calcium
136mg · 14% DV
Manganese
0.29mg · 13% DV
Potassium ⭐
242mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 187 calories in 1 cup (medium) (220 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.
Corn tarhana with yogurt is a regional Turkish take on tarhana, a traditional soup base. Corn flour is combined with yogurt; in some preparations the mixture is fermented and dried, then loosened with water and cooked into soup. The corn brings a gently grainy, sweet flavour, while the yogurt adds a pleasant tang.
It is usually served hot as a simple soup, often seasoned with dried mint or red pepper. It is a carbohydrate-led choice with a modest amount of protein, and provides 85 calories per 100 g. For a fuller meal, pair it with bread and a fresh salad; keep added butter or oil modest if you prefer a lighter bowl.
Medium
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
1.98g
MONOUNSATURATED
0.66g
POLYUNSATURATED
0.77g
Omega 6:3 ratio 9.7:1
Above the ideal 4:1 (9.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.