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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Salep latte (200 g) has 140 calories. That works out to 70 calories per 100 g. It contains 21 g of carbs, 5.2 g of protein, 4 g of fat and 0.4 g of fiber. Its 0.8 µg of B12 covers 33% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
140
KCAL / 200G
Carbs
21g
· 8% DV
Protein
5.2g
· 10% DV
Fat
4g
· 5% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 15% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.06 g | |
| Sodium | 76 mg | 3% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 0.4 g | 1% |
| Protein | 5.2 g | 10% |
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) | 200 g | 140 kcal |
| 100 g | 100 g | 70 kcal |
| 1 cup (small) | 150 g | 105 kcal |
| 1 serving (medium) | 180 g | 126 kcal |
| 1 piece (whole) | 200 g | 140 kcal |
| 1 serving (large) | 250 g | 175 kcal |
| 1 cup (large) | 300 g | 210 kcal |
| 1 cup (jumbo) | 350 g | 245 kcal |
Calculated from 70 calories per 100 g.
A salep latte is typically made with milk and salep powder, sometimes with sugar and a dusting of cinnamon. Recipes vary, and some café versions add espresso, so the name alone does not guarantee that it is coffee-free.
A traditional salep latte contains no caffeine because salep and milk are not caffeinated. A café may add espresso or coffee, though, so ask whether yours includes a coffee shot if you are avoiding caffeine.
Whisk salep powder with a little cold milk until smooth, then stir in the rest of the milk and heat gently while whisking. Keep stirring until thickened, sweeten to taste, and finish with cinnamon if you like.
They are closely related, but not always identical. Turkish salep is the traditional hot milk drink, often served with cinnamon; salep latte is commonly a café-style version and may have different proportions or include espresso.
Salep latte thickens because salep contains natural thickening compounds, and some commercial mixes also use starch. Heating the drink while stirring helps it develop a smooth texture; add a little more milk if it becomes thicker than you prefer.
Yes, you can make a salep latte with genuine salep powder. It is made from the tubers of certain wild orchids, so it can be scarce; many mixes instead rely on starch and flavorings. Follow the powder’s directions for the amount to use.
No, sugar is not essential to a salep latte. Some ready-made salep mixes are already sweetened, while homemade versions can be prepared with unsweetened powder and sweetened to taste—or left unsweetened.
Cinnamon is added to salep latte for its warm aroma and to complement the creamy, mildly sweet drink. It is a customary topping rather than a required ingredient, so you can leave it off or use another spice.
Yes, salep latte can be served cold, although it is traditionally enjoyed hot. To avoid lumps, first dissolve the salep powder in a small amount of warm milk, then chill it and mix in the remaining cold milk.
A warm salep latte may feel soothing on a sore throat, but it does not treat the cause or cure an infection. Seek medical advice if symptoms are severe, persist, or come with other concerning signs.
Vitamins
B12
0.8µg · 33% DV
B2
0.36mg · 28% DV
B5
0.8mg · 16% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
160mg · 23% DV
Calcium
190mg · 19% DV
Iodine
26µg · 17% DV
Potassium ⭐
300mg · 9% DV
Sodium
76mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 1 cup (medium) (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.
Salep latte is a café-style take on salep, a traditional Turkish drink made by simmering salep powder with milk until thick and creamy. The powder comes from the tubers of wild orchids and the drink is often sweetened and finished with cinnamon.
In Turkey, it is especially popular hot in cold weather, served in a cup at home or in cafés, sometimes with a dusting of cinnamon. Milk contributes protein, while the drink is low in fibre; its sweetness and richness depend on how much sugar and what kind of milk are used. For a lighter cup, ask for less sugar and let the cinnamon provide extra warmth.
Medium
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
— 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
2.4g
MONOUNSATURATED
1g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.