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Yogurt-based cracked wheat meze
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
118
KCAL / 100G
Carbs
15.2g
· 52%
Protein
4.6g
· 16%
Fat
4.3g
· 32%
Fiber
1.8g
Vitamins
B2
0.16mg · 12% DV
B12
0.28µg · 12% DV
B1
0.09mg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Phosphorus
109mg · 16% DV
Selenium
8.2µg · 15% DV
Calcium
116mg · 12% DV
Iodine
18µg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
1.65g
MONOUNSATURATED
1.42g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Mehir yogurt and cracked wheat meze contains 118 calories per 100 g.
It provides 4.6 g of protein per 100 g. Its protein contribution can be considered alongside the rest of your meal or snack.
Yes. It contains 15.2 g of carbohydrates per 100 g, with cracked wheat contributing to the carbohydrate content.
Its glycemic index is 45. This falls within the low glycemic index range.
It can fit into a balanced eating plan depending on portion size, with 118 calories per 100 g. It contains carbohydrates, fat, and protein.
Yes, it is compatible with a vegetarian diet. It also fits Mediterranean and flexitarian eating patterns.
Yes, it contains gluten. It is not suitable for people with celiac disease or a gluten allergy.
Yes, dairy is listed as an allergen. People with a dairy allergy should avoid it.
It contains 1.8 g of fiber per 100 g. This contributes to the overall fiber content of a meal.
No. It is classified as minimally processed, despite being listed in the processed food category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.