🩷
Creamy protein-containing sauce made with beet and yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
72
KCAL / 100G
Carbs
6.4g
· 36%
Protein
4.2g
· 23%
Fat
3.3g
· 41%
Fiber
0.7g
Vitamins
B2
0.18mg · 14% DV
B12
0.32µg · 13% DV
Biotin
2.1µg · 7% DV
B5
0.32mg · 6% DV
Minerals
Phosphorus
108mg · 15% DV
Calcium
131mg · 13% DV
Iodine
18µg · 12% DV
Selenium
4.1µg · 7% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.05g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Beet yogurt sauce contains 72 calories per 100 g.
Beet yogurt sauce provides 4.2 g of protein per 100 g. Its protein content can make it a useful accompaniment to a meal.
There are 6.4 g of carbohydrates in 100 g of beet yogurt sauce.
Yes. Its glycemic index is 25, which is considered low.
It can fit into a calorie-conscious eating plan when portioned appropriately, with 72 calories per 100 g. It is compatible with omnivore, vegetarian, flexitarian, and Mediterranean eating patterns.
Yes, beet yogurt sauce is listed as compatible with a gluten-free diet.
Yes, it is compatible with a vegetarian diet. It also fits omnivore, flexitarian, and Mediterranean dietary patterns.
Beet yogurt sauce contains 3.3 g of fat per 100 g.
Yes. Beet yogurt sauce provides 0.7 g of fiber per 100 g.
Yes. Dairy is a listed allergen, so this sauce is not suitable for people with a dairy allergy.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.