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Yogurt-based, beetroot and walnut, protein and probiotic source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Pink Sultan Yogurt (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 17.3 g of carbs, 6.3 g of protein, 7.7 g of fat and 2.4 g of fiber. Its 1 µg of B12 covers 44% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
165
KCAL / 150G
Carbs
17.3g
· 6% DV
Protein
6.3g
· 13% DV
Fat
7.7g
· 10% 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 42% · Protein 15% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 4.35 g | 22% |
| Trans fat | 0.02 g | |
| Sodium | 83 mg | 4% |
| Total carbohydrate | 17.3 g | 6% |
| Fiber | 2.4 g | 9% |
| Protein | 6.3 g | 13% |
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 | 165 kcal |
| 100 g | 100 g | 110 kcal |
| 1 serving (small) | 100 g | 110 kcal |
| 1 piece (small) | 120 g | 132 kcal |
| 1 cup (medium) | 160 g | 176 kcal |
| 1 piece (medium) | 180 g | 198 kcal |
| 1 serving (large) | 200 g | 220 kcal |
| 1 piece (large) | 220 g | 242 kcal |
| 1 cup (large) | 220 g | 242 kcal |
Calculated from 110 calories per 100 g.
Pink Sultan Yogurt is a Turkish cold meze made by mixing beetroot with yogurt. Garlic and walnuts are common additions, though home recipes vary. It is usually served as a side dish or part of a spread of small plates.
Boil or roast beetroot until tender, let it cool, then grate it and fold it into plain yogurt. Season with salt and, if you like, garlic; add walnuts and chill the mixture before serving.
No, Pink Sultan Yogurt is generally a thicker beetroot-and-yogurt meze, often made with walnuts. Cacık is usually a looser yogurt dish with cucumber and herbs, so the ingredients and texture are different.
Beetroot gives Pink Sultan Yogurt its pink color. Its natural pigments spread through the yogurt as the grated beet is mixed in; using well-cooled beetroot helps keep the mixture thick while the color develops.
Yes, Pink Sultan Yogurt can be prepared ahead and kept covered in the refrigerator. Making it in advance lets the garlic and beetroot flavors mingle; add walnuts close to serving if you want them to stay crunchy.
Serve Pink Sultan Yogurt chilled alongside grilled meats, kebabs, rice dishes, or other Turkish meze. It also works as a dip with bread, but its yogurt base makes it a better fit for a cold table than a hot sauce.
No, garlic is optional. Many recipes use it for a savory kick, but Pink Sultan Yogurt can be made without garlic if you prefer the beetroot and yogurt flavors to come through more clearly.
Yes, roasted beetroot works well in Pink Sultan Yogurt. It tends to have a more concentrated, earthy-sweet flavor than boiled beetroot; cool it completely and grate or finely chop it before mixing.
Pink Sultan Yogurt can turn watery when the beetroot is still warm or releases excess liquid, or when the yogurt is thin. Cool and drain the beetroot, use thick yogurt, and mix gently to keep the meze creamy.
Pink Sultan Yogurt keeps for about 2–3 days in a sealed container in the refrigerator. Use a clean utensil when serving, and discard it if its smell or appearance changes noticeably.
Vitamins
B12
1.05µg · 44% DV
B2
0.27mg · 21% DV
Biotin
3.75µg · 13% DV
Folate
42µg · 11% DV
Minerals
Phosphorus
128mg · 18% DV
Calcium
165mg · 17% DV
Copper
0.14mg · 16% DV
Zinc
1.05mg · 10% DV
Potassium ⭐
315mg · 9% DV
Sodium
83mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 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.
Pink sultan yogurt is a Turkish beetroot-and-yogurt meze, commonly mixed with walnuts and sometimes garlic. Cooked beetroot gives it a vivid pink colour and an earthy sweetness; the walnuts bring a contrasting crunch and a mellow, nutty flavour. Recipes vary, so the balance of beetroot, yogurt and walnut can differ from one table to another.
It is usually served chilled as part of a meze spread, alongside grilled foods, or with bread. The yogurt makes it a source of protein, while beetroot contributes some fibre; it has 4.2 g of protein per 100 g. For a lighter version, use plain lower-fat yogurt and keep the walnuts modest, then chill the mixture before serving so the flavours meld.
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 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
✓ 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
4.35g
MONOUNSATURATED
1.95g
POLYUNSATURATED
0.59g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.