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Fermented dairy food rich in protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of QR yogurt (245 g) has 149 calories. That works out to 61 calories per 100 g. It contains 11.5 g of carbs, 8.6 g of protein, 8.1 g of fat and 0 g of fiber. Its 0.9 µg of B12 covers 38% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 245 g
149
KCAL / 245G
Carbs
11.5g
· 4% DV
Protein
8.6g
· 17% DV
Fat
8.1g
· 10% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 22% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 8.1 g | 10% |
| Saturated fat | 5.15 g | 26% |
| Trans fat | 0.25 g | |
| Sodium | 113 mg | 5% |
| Total carbohydrate | 11.5 g | 4% |
| Fiber | 0 g | 0% |
| 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 cup (medium) | 245 g | 149 kcal |
| 1 tablespoon (small) | 15 g | 9 kcal |
| 3 tablespoon (medium) | 45 g | 27 kcal |
| 100 g | 100 g | 61 kcal |
| 1 piece (small) | 100 g | 61 kcal |
| 1 cup (small) | 120 g | 73 kcal |
| 1 piece (medium) | 150 g | 92 kcal |
| 1 serving (medium) | 200 g | 122 kcal |
| 1 cup (large) | 350 g | 214 kcal |
Calculated from 61 calories per 100 g.
QR yogurt is a fermented dairy food. The name alone does not indicate a particular style, such as Greek or strained yogurt, so treat it as regular yogurt unless the product is specifically described otherwise.
Not necessarily. Yogurt is made by fermentation, but processing after fermentation can affect whether live cultures remain in the finished QR yogurt. The product name alone cannot confirm that it contains live probiotics.
Yes, if QR yogurt is plain and contains live cultures, you can use a spoonful to inoculate warmed milk. A heat-treated or flavored yogurt may not work reliably, so use fresh, unsweetened yogurt for the starter.
The liquid on QR yogurt is whey separating from the yogurt, which can happen during storage. Stir it back in for a looser texture, or drain it if you want thicker yogurt; separation alone does not mean it has spoiled.
Yes, QR yogurt can be frozen, but it may become grainy or watery after thawing. Use thawed yogurt in smoothies, marinades, or cooked dishes rather than expecting it to retain its original smooth texture.
Bring QR yogurt closer to the dish’s temperature by whisking a little hot liquid into it first, then stir it in gradually. Avoid boiling the dish after adding yogurt, since high heat can make it separate.
Yes, plain QR yogurt can replace sour cream in dips, toppings, and many baked recipes. It is usually less rich and may be thinner, so thickening or straining it can help when a recipe needs a dense texture.
Yes, QR yogurt is generally suitable during pregnancy when it is made from pasteurized milk and kept refrigerated. Avoid yogurt made with unpasteurized milk; ask your healthcare professional if you have been given individual food-safety advice.
Some can, but QR yogurt still may contain lactose. Fermentation reduces some lactose compared with milk, yet tolerance varies; a small serving can help you see how you respond, or you can choose lactose-free yogurt.
Keep QR yogurt covered in the refrigerator and use a clean spoon each time. Follow the package’s storage and use-by directions, and discard it if you notice mold, an unusual smell, or a swollen container.
Vitamins
B12
0.91µg · 38% DV
Biotin
8.58µg · 29% DV
B2
0.34mg · 26% DV
B5
0.96mg · 19% DV
Minerals
Phosphorus
233mg · 33% DV
Calcium
296mg · 30% DV
Selenium
8.58µg · 16% DV
Zinc
1.45mg · 13% DV
Potassium ⭐
380mg · 11% DV
Sodium
113mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 1 cup (medium) (245 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.
QR yogurt is a cultured dairy food made by fermenting milk with yogurt cultures. Its gently tangy flavour and spoonable texture make it easy to enjoy on its own or use in cooking. In Turkey, yogurt is commonly served alongside meals such as vegetable dishes, rice and soups, and can be mixed with water and a little salt for a refreshing ayran. It also works well at breakfast with fruit or oats.
It provides protein and calcium, with 3.5 g of protein per 100 g, and can add substance to a simple snack or meal. Pair it with fresh fruit for a lighter option, or stir it into a savoury dish shortly before serving.
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
5.15g
MONOUNSATURATED
2.21g
POLYUNSATURATED
0.29g
Omega 6:3 ratio 3.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.