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Yogurt-based sorrel dish with calcium, iron and vitamin C
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sorrel with yogurt (150 g) has 87 calories. That works out to 58 calories per 100 g. It contains 6.9 g of carbs, 5.1 g of protein, 4.2 g of fat and 2.3 g of fiber. Its 117 µg of Vitamin K covers 98% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
87
KCAL / 150G
Carbs
6.9g
· 3% DV
Protein
5.1g
· 10% DV
Fat
4.2g
· 5% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 24% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.05 g | |
| Sodium | 87 mg | 4% |
| Total carbohydrate | 6.9 g | 3% |
| Fiber | 2.3 g | 8% |
| Protein | 5.1 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 serving (medium) | 150 g | 87 kcal |
| 1 tablespoon (small) | 20 g | 12 kcal |
| 3 tablespoon (medium) | 60 g | 35 kcal |
| 100 g | 100 g | 58 kcal |
| 1 cup (medium) | 120 g | 70 kcal |
| 1 serving (large) | 220 g | 128 kcal |
| 1 bottle (large) | 250 g | 145 kcal |
Calculated from 58 calories per 100 g.
Sorrel with yogurt is made by mixing clean, chopped sorrel leaves with plain yogurt. You can use the leaves raw for a sharper, fresher taste, or briefly blanch and cool them first for a softer texture; garlic is optional.
Sorrel with yogurt tastes tangy, cool, and lightly herbal. Sorrel’s lemon-like sharpness comes through the creamy yogurt, while garlic or olive oil can make the flavor more savory.
Yes, sorrel with yogurt can be made with raw leaves. Wash and dry the leaves thoroughly, then chop them finely before mixing; blanching is an alternative if you prefer a milder flavor and softer bite.
No, cooking is not required for sorrel with yogurt. If you do blanch the leaves, let them cool completely and drain them well before stirring them into the yogurt, or the mixture may turn watery.
Sorrel with yogurt works as a cool side for grilled meat, chicken, or roasted vegetables. It can also be served with flatbread or alongside rice; its tart flavor balances richer, savory dishes.
Yes, Greek yogurt works well in sorrel with yogurt and gives it a thicker, creamier texture. If it seems too dense, loosen it with a small splash of water before folding in the chopped sorrel.
Keep sorrel with yogurt covered in the refrigerator and eat it within one to two days. The leaves release moisture as they sit, so stir the mixture before serving and discard it if it has been left at room temperature for a long time.
Freezing sorrel with yogurt is not recommended. The yogurt can separate after thawing and the sorrel may become limp and watery. For make-ahead preparation, store the washed, dried leaves separately and mix them with yogurt just before serving.
Yes, sorrel with yogurt can be served as a dip. Chop the leaves finely and use thick yogurt so it stays scoopable; serve it with bread or raw vegetables, adjusting the texture with a little water if needed.
People prone to kidney stones should ask their healthcare professional whether sorrel with yogurt suits their diet. Sorrel contains oxalates, and recommended intake can vary with the type of stone and a person’s medical history.
Vitamins
Vitamin K
117µg · 98% DV
Vitamin C
21mg · 23% DV
Vitamin A
180µg · 20% DV
B2
0.21mg · 16% DV
Minerals
Manganese
0.42mg · 18% DV
Calcium
177mg · 18% DV
Phosphorus
117mg · 17% DV
Iron
2.4mg · 13% DV
Potassium ⭐
390mg · 11% DV
Sodium
87mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 1 serving (medium) (150 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.
Sorrel with yogurt is a simple dish made by combining tart sorrel leaves with yogurt, as in Turkish home cooking. The leaves may be chopped and used fresh or briefly softened before being stirred into the yogurt, depending on the recipe.
Its bright, lemony tang is mellowed by the yogurt’s cool creaminess. It is usually served chilled as a side or mezze, and works well alongside grilled foods, rice or flatbread. Yogurt contributes protein and calcium, while the greens add fibre and micronutrients, making this a relatively light, vegetable-forward choice. For a lighter version, use plain lower-fat yogurt; keep the seasoning simple so the sorrel’s fresh sourness comes through.
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
2.4g
MONOUNSATURATED
1.08g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.