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Source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Pasta with Yogurt and Minced Meat (250 g) has 428 calories. That works out to 171 calories per 100 g. It contains 46.3 g of carbs, 24.3 g of protein, 16.8 g of fat and 3 g of fiber. Its 43 µg of Selenium covers 78% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 250 g
428
KCAL / 250G
Carbs
46.3g
· 17% DV
Protein
24.3g
· 49% DV
Fat
16.8g
· 22% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 22% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 428 kcal | |
| Total fat | 16.8 g | 22% |
| Saturated fat | 6.38 g | 32% |
| Trans fat | 0.2 g | |
| Sodium | 463 mg | 20% |
| Total carbohydrate | 46.3 g | 17% |
| Fiber | 3 g | 11% |
| Protein | 24.3 g | 49% |
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) | 250 g | 428 kcal |
| 100 g | 100 g | 171 kcal |
| 1 cup (small) | 160 g | 274 kcal |
| 1 cup (medium) | 220 g | 376 kcal |
| 1 pack (medium) | 300 g | 513 kcal |
| 1.5 cup (large) | 330 g | 564 kcal |
| 1 serving (large) | 350 g | 599 kcal |
| 1 pack (large) | 450 g | 770 kcal |
Calculated from 171 calories per 100 g.
Boil the pasta until tender, then drain it. Brown the minced meat in a pan with onion and seasonings, and serve it over the pasta with garlic yogurt. Add the yogurt just before serving for the best texture.
Small pasta shapes, especially shells or short tubes, work well in Pasta with Yogurt and Minced Meat because they hold the yogurt and meat topping. If you cannot find the traditional mantı-shaped pasta, use another small shape.
Yes, garlic is commonly stirred into the yogurt for Pasta with Yogurt and Minced Meat. Use finely grated or crushed garlic so it spreads evenly, or leave it out if you prefer a milder yogurt topping.
Keep the yogurt separate from boiling pasta when making Pasta with Yogurt and Minced Meat. Let the drained pasta cool slightly, then add the yogurt at serving; high heat can make yogurt turn grainy or release liquid.
No, Pasta with Yogurt and Minced Meat is not the same as Turkish mantı. Mantı are small filled dumplings, while this dish uses boiled pasta topped with yogurt and cooked minced meat.
Yes, Greek yogurt works in Pasta with Yogurt and Minced Meat, though its thick texture may need loosening. Stir in a little water until it coats the pasta easily, then add garlic and salt if desired.
Onion, black pepper, and paprika or red pepper flakes are common seasonings for the meat in Pasta with Yogurt and Minced Meat. Brown the meat until cooked through, and adjust the spices to suit your preferred level of heat.
A crisp green salad or roasted vegetables pair well with Pasta with Yogurt and Minced Meat. Since the dish already has pasta, yogurt, and meat, a light side is usually enough to round out the meal.
Pasta with Yogurt and Minced Meat keeps for up to three days in a covered container in the refrigerator. Store the pasta, meat, and yogurt separately when possible, so the pasta does not become soggy.
You can freeze the cooked pasta and minced-meat topping for Pasta with Yogurt and Minced Meat, but yogurt does not freeze and thaw as smoothly. Freeze the components without yogurt, then add freshly prepared yogurt after reheating.
Vitamins
B12
1.2µg · 50% DV
B3
5.88mg · 37% DV
B2
0.4mg · 31% DV
Biotin
7.75µg · 26% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
348mg · 50% DV
Zinc
3.7mg · 34% DV
Manganese
0.73mg · 32% DV
Sodium
463mg · 20% DV
Potassium ⭐
428mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 428 calories in 1 serving (medium) (250 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.
Pasta with Yogurt and Minced Meat is a Turkish home-style dish that pairs cooked pasta with yogurt and a savoury minced-meat topping. It borrows the familiar flavours of mantı, the Turkish dumplings, in a quicker format; recipes may add garlic to the yogurt or season the meat with spices.
The cool tang of yogurt contrasts with the rich, savoury meat, while the pasta makes the plate substantial. In Turkey it is commonly served warm as a main meal, often with a simple salad or pickles alongside. It provides protein and calcium, with the yogurt contributing a creamy finish. For a lighter version, use plain yogurt and cook the mince with just a little oil.
Medium
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 3
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
— Not 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
6.38g
MONOUNSATURATED
7.15g
POLYUNSATURATED
1.27g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.