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Cooling yogurt-cucumber dip and a source of calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Soğukluk cacık (200 g) has 126 calories. That works out to 63 calories per 100 g. It contains 8.4 g of carbs, 6.6 g of protein, 6.4 g of fat and 0.6 g of fiber. Its 0.7 µg of B12 covers 29% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
126
KCAL / 200G
Carbs
8.4g
· 3% DV
Protein
6.6g
· 13% DV
Fat
6.4g
· 8% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 22% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 126 kcal | |
| Total fat | 6.4 g | 8% |
| Saturated fat | 4.04 g | 20% |
| Trans fat | 0.2 g | |
| Sodium | 500 mg | 22% |
| Total carbohydrate | 8.4 g | 3% |
| Fiber | 0.6 g | 2% |
| Protein | 6.6 g | 13% |
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 | 126 kcal |
| 2 tablespoon (small) | 30 g | 19 kcal |
| 4 tablespoon (medium) | 60 g | 38 kcal |
| 100 g | 100 g | 63 kcal |
| 1 cup (small) | 120 g | 76 kcal |
| 1 serving (medium) | 150 g | 95 kcal |
| 1 serving (large) | 250 g | 158 kcal |
| 1 cup (large) | 300 g | 189 kcal |
Calculated from 63 calories per 100 g.
Soğukluk cacık is a chilled Turkish yogurt-and-cucumber dish served as a dip, side, or light accompaniment. Recipes commonly season it with garlic and mint, while the texture ranges from thick to spoonable.
Soğukluk cacık is made by mixing chopped or grated cucumber into plain yogurt. Stir in garlic, mint, and salt if desired, then add cold water gradually until it reaches the consistency you want.
Soğukluk cacık goes well with grilled meats, kebabs, rice dishes, and spicy meals. Its cool, tangy yogurt base also makes it a refreshing side for a table of mezze or other warm-weather dishes.
Soğukluk cacık can be either thick or pourable; there is no single texture used in every recipe. Keep it thick for dipping or serving as a mezze, and add cold water a little at a time for a looser version.
Soğukluk cacık often becomes watery because cucumber releases moisture after it is mixed with yogurt. For a thicker result, squeeze excess liquid from grated cucumber and add any water gradually, just before serving.
No, peeling the cucumber for Soğukluk cacık is optional. Wash thin-skinned cucumbers well and leave the skin on for texture; peel them if the skin is tough or you prefer a smoother dip.
Yes, you can mix Soğukluk cacık shortly before serving and chill it until needed. For the freshest texture, add cucumber and adjust the water closer to serving, since cucumber releases liquid as it sits.
Soğukluk cacık is best eaten fresh, but it can be kept covered in the refrigerator and used promptly. The cucumber may release water and soften, so stir it before serving and discard it if its smell or appearance changes.
No, Soğukluk cacık does not need garlic. Leave it out for a milder flavor, or add a small amount of crushed garlic for a sharper taste; mint is another common seasoning.
Yes, Greek yogurt works in Soğukluk cacık and gives it a thicker, creamier texture. Thin it with cold water a little at a time if you want the lighter, more spoonable consistency used in some versions.
Vitamins
B12
0.7µg · 29% DV
B2
0.32mg · 25% DV
Biotin
4.8µg · 16% DV
B5
0.7mg · 14% DV
Minerals
Iodine
40µg · 27% DV
Phosphorus
184mg · 26% DV
Calcium
230mg · 23% DV
Sodium
500mg · 22% DV
Potassium ⭐
310mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 126 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.
Soğukluk cacık is a Turkish chilled yogurt-and-cucumber dish, usually made by stirring chopped or grated cucumber into yogurt and loosening it with a little water. Garlic and herbs such as mint may be added, depending on the cook and the local recipe.
In Turkey, it is served cold as a refreshing side with grilled dishes, rice and everyday meals; it also fits naturally on a summer or iftar table. English-speaking diners can serve it alongside kebabs, flatbreads or a simple lunch, or enjoy it as a light dip. Yogurt gives it calcium and some protein, while cucumber keeps it fresh-tasting. For a thinner, lighter version, add cold water and go easy on the salt.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.04g
MONOUNSATURATED
1.78g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.