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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Hüptirik Herb Yogurt (150 g) has 95 calories. That works out to 63 calories per 100 g. It contains 7.1 g of carbs, 5.4 g of protein, 4.9 g of fat and 0.3 g of fiber. Its 0.6 µg of B12 covers 25% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
95
KCAL / 150G
Carbs
7.1g
· 3% DV
Protein
5.4g
· 11% DV
Fat
4.9g
· 6% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 23% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 95 kcal | |
| Total fat | 4.9 g | 6% |
| Saturated fat | 3.15 g | 16% |
| Trans fat | 0.15 g | |
| Sodium | 71 mg | 3% |
| Total carbohydrate | 7.1 g | 3% |
| Fiber | 0.3 g | 1% |
| Protein | 5.4 g | 11% |
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 serving (medium) | 150 g | 95 kcal |
| 1 tablespoon (small) | 15 g | 9 kcal |
| 2 tablespoon (medium) | 30 g | 19 kcal |
| 100 g | 100 g | 63 kcal |
| 1 cup (small) | 120 g | 76 kcal |
| 1 cup (large) | 200 g | 126 kcal |
| 1 bottle (large) | 250 g | 158 kcal |
| 1 pack (large) | 400 g | 252 kcal |
Calculated from 63 calories per 100 g.
Hüptirik Herb Yogurt is yogurt combined with an herb known locally as hüptirik. The plant’s common name and identification may vary by place, so the name alone does not reliably tell you which species is in a particular version.
Hüptirik Herb Yogurt tastes tangy from the yogurt, with an herbal note from the hüptirik. The flavor can vary with the plant used and how much is added, so versions made by different cooks may not taste exactly alike.
Hüptirik Herb Yogurt is made by combining yogurt with hüptirik herb. For a homemade version, wash and prepare the herb as the recipe directs, and confirm its identity before using it; hüptirik is a local name, not a reliably universal plant label.
Hüptirik refers to a locally named herb, and the exact plant may differ between regions. The product name alone cannot confirm its species, so ask the maker or seller which herb they use, especially if you need to avoid a particular plant.
Hüptirik Herb Yogurt is associated with regional cooking where hüptirik is used as an herb. The name by itself does not establish one definitive town or region, so a local recipe source or the person who made it can give the most specific provenance.
Serve Hüptirik Herb Yogurt chilled as a simple side or dip. Its tangy, herbal flavor can accompany everyday meals; start with a small amount alongside strongly seasoned food so the herb does not overwhelm the other flavors.
Yes, Hüptirik Herb Yogurt can be served as a dip, especially when it is thick enough to hold on a spoon. Stir it before serving, and keep extra salt or seasoning modest until you have tasted how assertive the herb is.
You can add Hüptirik Herb Yogurt to a hot dish, but avoid boiling it for a long time because yogurt can separate and the herb’s flavor may change. Stir it in off the heat for a smoother result.
Keep Hüptirik Herb Yogurt covered in the refrigerator and use a clean spoon each time. Fresh herbs can lose quality sooner than plain yogurt, so discard it if its smell, appearance, or texture changes noticeably.
Yes, dried hüptirik can be used if that is how the herb is sold or called for in the recipe. Its flavor may be more concentrated than fresh herb, so add a little first and adjust after tasting.
Vitamins
B12
0.6µg · 25% DV
B2
0.21mg · 16% DV
Biotin
4.8µg · 16% DV
B5
0.54mg · 11% DV
Minerals
Iodine
33µg · 22% DV
Phosphorus
143mg · 20% DV
Calcium
182mg · 18% DV
Selenium
5.55µg · 10% DV
Potassium ⭐
233mg · 7% DV
Sodium
71mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 95 calories in 1 serving (medium) (150 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.
Hüptirik Herb Yogurt is a Turkish regional preparation of yogurt mixed with hüptirik, a local herb. The herb adds its own aroma to yogurt’s familiar tang, while the texture remains cool and spoonable. In Turkey, it can be served at breakfast, alongside home-cooked dishes or as part of a meze spread. It also makes a refreshing accompaniment to a meal on a warm day.
Yogurt contributes protein and calcium, giving this dish more substance than a simple herb sauce. Serve it on its own or pair it with vegetables, grains or grilled foods. If you want the herb’s flavour to come through clearly, keep added salt and other strong seasonings modest.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.15g
MONOUNSATURATED
1.35g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.