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Light herb-and-greens meze
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Greens meze (30 g) has 22 calories. That works out to 72 calories per 100 g. It contains 1.6 g of carbs, 0.6 g of protein, 1.4 g of fat and 0.8 g of fiber. Its 49.5 µg of Vitamin K covers 41% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
22
KCAL / 30G
Carbs
1.6g
· 1% DV
Protein
0.6g
· 1% DV
Fat
1.4g
· 2% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 11% · Fat 59%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 22 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.21 g | 1% |
| Trans fat | 0 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 0.6 g | 1% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 22 kcal |
| 1 tablespoon (small) | 15 g | 11 kcal |
| 0.25 cup (quarter) | 45 g | 32 kcal |
| 4 tablespoon (large) | 60 g | 43 kcal |
| 1 serving (medium) | 75 g | 54 kcal |
| ½ cup (half) | 90 g | 65 kcal |
| 100 g | 100 g | 72 kcal |
| 1 serving (large) | 120 g | 86 kcal |
| 1 cup (whole) | 180 g | 130 kcal |
Calculated from 72 calories per 100 g.
Greens meze is a small Turkish-style cold dish built around fresh leafy greens and herbs. Recipes are not fixed: some use a simple olive-oil-and-lemon dressing, while others add ingredients such as yogurt or garlic.
Greens meze is usually served uncooked, with fresh herbs and leaves dressed shortly before serving. Some versions may include cooked additions, but cooking the greens is not essential to the dish.
Greens meze can include parsley, dill, mint, arugula, scallions, or other tender leafy herbs. There is no required combination, so choose fresh leaves that complement one another and remove any tough stems.
Yes, greens meze can be made with yogurt, although many versions use an oil-and-lemon dressing instead. Thick yogurt gives it a creamier texture; add acidic ingredients gradually so the finished meze does not become too sharp.
To keep greens meze crisp, dry the leaves thoroughly after washing and add the dressing just before serving. Salt draws moisture from cut greens, so season the dish at the last minute too.
Yes, you can prepare greens meze components ahead, but keep the dressing separate. Wash and dry the leaves, refrigerate them in a covered container, then chop and dress them shortly before serving.
Greens meze is best eaten the day it is made. Refrigerate leftovers promptly in a covered container and use them by the next day; the leaves may wilt and release liquid as they sit.
Greens meze works well alongside grilled fish, meat, or vegetables, and as part of a spread of small dishes. Its fresh, tangy flavor balances richer foods; flatbread is also a natural accompaniment.
Greens meze can taste bitter when it contains strongly flavored leaves such as mature arugula, or when tough stems are included. Balance the greens with milder herbs and add lemon or olive oil gradually to suit the mixture.
Wash the greens for greens meze under cool running water, separating the leaves so dirt can rinse away. Dry them completely before chopping; leftover water dilutes the dressing and can make the finished dish watery.
Vitamins
Vitamin K
49.5µg · 41% DV
Vitamin A
55.5µg · 6% DV
Vitamin C
5.4mg · 6% DV
Folate
15.6µg · 4% DV
Minerals
Manganese
0.1mg · 4% DV
Sodium
72mg · 3% DV
Iron
0.51mg · 3% DV
Potassium ⭐
86mg · 3% DV
Copper
0.02mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 22 calories in 2 tablespoon (medium) (30 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.
Greens meze is a Turkish-style meze built around leafy greens and fresh herbs, with recipes that vary by household and season. Parsley, dill, spring onion or other available greens may be used, often dressed with olive oil and lemon; some versions briefly cook the greens rather than serving them raw.
Its flavour is fresh and herbaceous, and the texture can be crisp or soft depending on how it is made. In Turkey it is served as part of a spread of small dishes or alongside a main meal, often with bread. It is a light, fibre-containing way to add greens to the table. For a less rich version, use olive oil sparingly and let lemon bring the dressing together.
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.
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
0.21g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.