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Fiber-rich yogurt mix with purslane, chia, probiotics, and omega-3s
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 bottle (small) of Purslane yogurt with chia (200 g) has 176 calories. That works out to 88 calories per 100 g. It contains 12.2 g of carbs, 8.6 g of protein, 9.2 g of fat and 4.4 g of fiber. Its 116 µg of Vitamin K covers 97% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 bottle (small) · 200 g
176
KCAL / 200G
Carbs
12.2g
· 4% DV
Protein
8.6g
· 17% DV
Fat
9.2g
· 12% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 21% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 176 kcal | |
| Total fat | 9.2 g | 12% |
| Saturated fat | 3.4 g | 17% |
| Trans fat | 0.06 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 12.2 g | 4% |
| Fiber | 4.4 g | 16% |
| Protein | 8.6 g | 17% |
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 bottle (small) | 200 g | 176 kcal |
| 1 tablespoon (mini) | 15 g | 13 kcal |
| 2 tablespoon (double) | 30 g | 26 kcal |
| 4 tablespoon (quarter) | 60 g | 53 kcal |
| 100 g | 100 g | 88 kcal |
| 1 cup (small) | 120 g | 106 kcal |
| 1 serving (medium) | 180 g | 158 kcal |
| 1 serving (large) | 250 g | 220 kcal |
| 1 bottle (large) | 300 g | 264 kcal |
Calculated from 88 calories per 100 g.
Purslane yogurt with chia is a savory yogurt mixture made with chopped purslane leaves and chia seeds. It combines the herb’s fresh, slightly tangy taste with yogurt’s creamy texture, and is commonly served as a side or snack.
To make purslane yogurt with chia, wash and drain the purslane, chop it, and stir it into plain yogurt with chia seeds. Chill the mixture until it thickens, then season to taste before serving.
Purslane yogurt with chia tastes creamy, fresh, and mildly tangy, with a little crunch from the purslane and a thicker texture from the chia. Garlic, lemon, or herbs can make the savory flavor more pronounced.
Yes, purslane yogurt with chia works as a dip. Serve it with pita, raw vegetables, or crackers; if the chia makes it too thick, stir in a little water or yogurt until it is easy to scoop.
No, purslane does not need to be cooked for purslane yogurt with chia. Wash and drain it well, then chop the tender leaves and stems. Cooking is optional if you prefer a softer, less crisp texture.
Yes, plain Greek yogurt works in purslane yogurt with chia and gives it a thicker, richer consistency. Since it is already dense, add the chia gradually and loosen the mixture with a little water if needed.
Yes, letting chia hydrate in purslane yogurt with chia gives the seeds time to soften and thicken the mixture. Stir well so they do not clump, then wait until the yogurt reaches the texture you want.
Yes, purslane yogurt with chia can be made ahead and kept covered in the refrigerator. The chia continues to absorb moisture, so stir it before serving and add a little yogurt if it has become too thick.
Freezing purslane yogurt with chia is not recommended. Yogurt can separate and turn grainy as it thaws, while the purslane loses its fresh texture; make a fresh batch for the best consistency.
Purslane yogurt with chia can be a nutritious choice, providing fiber and protein, while purslane and chia contribute plant-based omega-3 fats. Yogurt with live cultures can also provide probiotics, but the mix is not a treatment for any condition.
Vitamins
Vitamin K
116µg · 97% DV
B12
0.76µg · 32% DV
B2
0.36mg · 28% DV
Vitamin C
16.8mg · 19% DV
Minerals
Phosphorus
236mg · 34% DV
Calcium
292mg · 29% DV
Copper
0.16mg · 18% DV
Magnesium
68mg · 16% DV
Potassium ⭐
476mg · 14% DV
Sodium
84mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 176 calories in 1 bottle (small) (200 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 yogurt with chia is a fresh, savoury bowl based on Turkish semizotu yoğurdu: chopped purslane is stirred into yogurt, with chia seeds added as a contemporary twist. The greens have a mild, slightly tangy flavour, while the yogurt is cool and creamy; soaked chia softens and thickens the mixture.
Serve it chilled as a side, a small mezze-style dish, or a light snack. It fits easily alongside grilled vegetables, meat or bread, and works as a simple lunch with extra vegetables. Yogurt supplies protein, while purslane and chia bring fibre; chia also contributes plant omega-3 fats. For a lighter version, choose plain yogurt and keep added salt modest.
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
3.4g
MONOUNSATURATED
2.4g
POLYUNSATURATED
3.8g
Omega 6:3 ratio 0.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.