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Light yogurt meze with calcium and vitamin C
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Purslane dill yogurt meze has 83 calories. It contains 5.2 g of carbs, 4.1 g of protein, 5.1 g of fat and 1.1 g of fiber. Its 58 µg of Vitamin K covers 48% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
83
KCAL / 100G
Carbs
5.2g
· 2% DV
Protein
4.1g
· 8% DV
Fat
5.1g
· 7% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 20% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 83 kcal | |
| Total fat | 5.1 g | 7% |
| Saturated fat | 2.02 g | 10% |
| Trans fat | 0.05 g | |
| Sodium | 155 mg | 7% |
| Total carbohydrate | 5.2 g | 2% |
| Fiber | 1.1 g | 4% |
| Protein | 4.1 g | 8% |
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) | 100 g | 83 kcal |
| 2 tablespoon (small) | 30 g | 25 kcal |
| 4 tablespoon (medium) | 60 g | 50 kcal |
| 100 g | 100 g | 83 kcal |
| 1 cup (large) | 180 g | 149 kcal |
| 1 serving (large) | 200 g | 166 kcal |
| 1 pack (extra large) | 250 g | 208 kcal |
Calculated from 83 calories per 100 g.
To make purslane dill yogurt meze, wash and dry the purslane, then fold it into thick yogurt with chopped dill and, if you like, garlic. Season to taste and add a little olive oil on top. Thoroughly draining the greens helps keep the meze thick.
Purslane dill yogurt meze is a Turkish-style cold side dish made by combining purslane with yogurt and dill. It is served as part of a meze spread or alongside a main course, and its texture is usually thicker than a drinkable yogurt dish.
Purslane dill yogurt meze usually contains purslane, plain yogurt, and fresh dill. Garlic, salt, and a drizzle of olive oil are common additions, but the exact mix varies between home recipes.
Yes, purslane is commonly used raw in purslane dill yogurt meze. Wash the leaves and tender stems carefully, dry them well, and chop them before mixing. Briefly wilting the greens is an option if you prefer a softer texture.
Purslane dill yogurt meze works well with grilled meat, fish, or a spread of other small dishes. Serve it cold with flatbread or alongside a main course; its tangy yogurt base pairs especially well with simply seasoned grilled foods.
Yes, you can prepare purslane dill yogurt meze ahead, but the greens may release water as they sit. For a fresher texture, keep the washed, dried purslane separate from the yogurt mixture and combine them shortly before serving.
Purslane dill yogurt meze generally keeps for 1–2 days in a covered container in the refrigerator. Use a clean utensil when serving and avoid leaving it out for an extended time, since it contains yogurt.
No, freezing is not recommended for purslane dill yogurt meze. The purslane can turn watery after thawing, while the yogurt may separate and become grainy. It is better to make a fresh batch and refrigerate it for a short time.
To keep purslane dill yogurt meze from getting watery, dry the purslane thoroughly after washing and use thick yogurt. You can also salt the greens lightly, let them drain, and mix the components close to serving time.
Yes, dried dill can be used in purslane dill yogurt meze, although fresh dill gives it a brighter flavor. Start with a small amount of dried dill, mix it into the yogurt, and let it sit briefly so the flavor can develop.
Vitamins
Vitamin K
58µg · 48% DV
B2
0.19mg · 15% DV
B12
0.28µg · 12% DV
Vitamin C
7.4mg · 8% DV
Minerals
Phosphorus
105mg · 15% DV
Calcium
142mg · 14% DV
Iodine
18µg · 12% DV
Sodium
155mg · 7% DV
Potassium ⭐
205mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 83 calories in 100 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.
Purslane dill yogurt meze brings tender purslane leaves together with dill and yogurt in a cool Turkish-style side dish. Its gently tart, green flavour and leafy bite are softened by the yogurt’s creamy texture, while dill adds a fresh, fragrant note.
Serve it chilled as part of a meze spread, alongside grilled food or with bread; it also makes a refreshing addition to a summer table. Yogurt contributes protein and calcium, while purslane adds vitamin C and some fibre, making this a relatively light choice. For an even lighter version, use a lower-fat plain yogurt and go easy on added oil.
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
2.02g
MONOUNSATURATED
1.62g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.