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Low-calorie yogurt dip with purslane, dill, and notable plant omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
58
KCAL / 100G
Carbs
3.8g
· 28%
Protein
3.1g
· 23%
Fat
3g
· 49%
Fiber
1.1g
Vitamins
Vitamin K
48µg · 40% DV
B12
0.28µg · 12% DV
Vitamin C
8.6mg · 10% DV
Vitamin A
82µg · 9% DV
Minerals
Phosphorus
78mg · 11% DV
Calcium
96mg · 10% DV
Sodium
180mg · 8% DV
Potassium ⭐
255mg · 8% 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
1.75g
MONOUNSATURATED
0.78g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
Purslane tzatziki with yogurt and dill provides 3.1 g of protein and 1.1 g of fiber per 100 g, with 58 calories. It is minimally processed and fits vegetarian, Mediterranean, flexitarian, gluten-free, and omnivore diets.
Yes, this dish contains dairy because it is made with yogurt. People with a dairy allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.