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Protein- and calcium-rich yogurt mixed with nutrient-dense moringa
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Moringa with yogurt (200 g) has 156 calories. That works out to 78 calories per 100 g. It contains 13.4 g of carbs, 9.6 g of protein, 6.2 g of fat and 2.4 g of fiber. Its 76 µg of Vitamin K covers 63% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
156
KCAL / 200G
Carbs
13.4g
· 5% DV
Protein
9.6g
· 19% DV
Fat
6.2g
· 8% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 36% · Protein 26% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 156 kcal | |
| Total fat | 6.2 g | 8% |
| Saturated fat | 3.8 g | 19% |
| Trans fat | 0.16 g | |
| Sodium | 104 mg | 5% |
| Total carbohydrate | 13.4 g | 5% |
| Fiber | 2.4 g | 9% |
| Protein | 9.6 g | 19% |
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 | 156 kcal |
| 2 tablespoon (small) | 30 g | 23 kcal |
| 4 tablespoon (medium) | 60 g | 47 kcal |
| 100 g | 100 g | 78 kcal |
| 1 cup (small) | 120 g | 94 kcal |
| 1 serving (medium) | 150 g | 117 kcal |
| 1 serving (large) | 250 g | 195 kcal |
| 1 cup (large) | 280 g | 218 kcal |
Calculated from 78 calories per 100 g.
Moringa with yogurt combines yogurt’s protein and calcium with nutrients from moringa leaves. It can be a nourishing food, but there is no good evidence that this combination treats disease or has a special medicinal effect.
To make moringa with yogurt, stir moringa powder into plain yogurt until evenly mixed. Start with a small amount because the herb’s earthy, slightly bitter flavor can become strong; add fresh herbs or spices if desired.
Yes, you can mix moringa powder directly into yogurt. For a smoother texture, first stir it into a spoonful of yogurt to make a paste, then blend that into the rest.
It can taste mildly bitter and earthy, especially when made with a generous amount of moringa powder. Plain yogurt’s tanginess balances the flavor, and fresh herbs or a little garlic can make it more savory.
Yes, fresh moringa leaves can be used instead of powder. Wash them thoroughly, cook them briefly, let them cool, and then fold them into the yogurt; adding hot leaves can thin or split the mixture.
Moringa with yogurt does not cause weight loss on its own. Yogurt’s protein may help make a snack more filling, but weight change depends on eating patterns and activity over time, not on this particular mixture.
Moringa with yogurt is not a treatment for diabetes and should not replace prescribed care. Plain yogurt still contains carbohydrates, and moringa may affect blood sugar or interact with medication, so ask your clinician if you use diabetes medicines.
Yes, you can eat moringa with yogurt at night; there is no established reason this combination must be avoided before bed. Choose plain yogurt if added sugar or a heavy late-night snack bothers you.
Keep moringa with yogurt covered in the refrigerator and make only as much as you expect to eat soon. Discard it if it has been left out for a long time or develops an unusual smell or appearance.
Safety during pregnancy depends on the moringa product and amount, and some parts or preparations of moringa may be unsafe. Ask your doctor before adding moringa to your diet while pregnant.
Vitamins
Vitamin K
76µg · 63% DV
B12
0.84µg · 35% DV
B2
0.38mg · 29% DV
Vitamin A
170µg · 19% DV
Minerals
Phosphorus
272mg · 39% DV
Calcium
336mg · 34% DV
Potassium ⭐
476mg · 14% DV
Manganese
0.32mg · 14% DV
Sodium
104mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 156 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.
Moringa with yogurt is a simple mixture of yogurt and moringa leaves or powder, rather than a dish tied to one particular culinary tradition. Moringa brings a mild, leafy, slightly earthy flavour, while yogurt adds tang and creaminess. Fresh leaves leave a little texture; powder blends in more smoothly.
It works as a breakfast bowl, snack or light accompaniment, and can be seasoned savoury with herbs, salt or a little garlic. For a sweeter bowl, add fruit. Yogurt contributes protein and calcium, while moringa adds fibre; the mixture provides 4.8 g of protein per 100 g. Choose plain yogurt and add the moringa gradually to keep the flavour balanced.
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
3.8g
MONOUNSATURATED
1.64g
POLYUNSATURATED
0.26g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.