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Combination of yogurt and spicy pepper, probiotic and vitamin C source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Spicy pepper yogurt (150 g) has 105 calories. That works out to 70 calories per 100 g. It contains 9 g of carbs, 5.3 g of protein, 4.5 g of fat and 0.8 g of fiber. Its 0.8 µg of B12 covers 31% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
105
KCAL / 150G
Carbs
9g
· 3% DV
Protein
5.3g
· 11% DV
Fat
4.5g
· 6% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 22% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 105 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 2.7 g | 14% |
| Trans fat | 0.02 g | |
| Sodium | 68 mg | 3% |
| Total carbohydrate | 9 g | 3% |
| Fiber | 0.8 g | 3% |
| Protein | 5.3 g | 11% |
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) | 150 g | 105 kcal |
| 1 tablespoon (small) | 15 g | 11 kcal |
| 2 tablespoon (medium) | 30 g | 21 kcal |
| 100 g | 100 g | 70 kcal |
| 1 cup (small) | 100 g | 70 kcal |
| 1 piece (small) | 120 g | 84 kcal |
| 1 pack (medium) | 180 g | 126 kcal |
| 1 serving (medium) | 200 g | 140 kcal |
| 1 piece (large) | 200 g | 140 kcal |
| 1 cup (large) | 250 g | 175 kcal |
Calculated from 70 calories per 100 g.
Spicy pepper yogurt is a cold yogurt mixture seasoned with hot peppers, chili flakes, or both. It is usually served as a dip, sauce, or side dish, and its heat varies with the pepper and the amount used.
To make spicy pepper yogurt, stir finely chopped hot pepper or chili flakes into plain yogurt. Add salt or garlic if you like, then chill it briefly before serving so the pepper flavor has time to blend into the yogurt.
Fresh red or green chilies and dried chili flakes all work in spicy pepper yogurt. Fresh peppers give it a more noticeable bite and texture, while flakes mix in evenly; remove the seeds for a milder result.
Add more plain yogurt to make spicy pepper yogurt milder, and remove the seeds from fresh chilies before mixing them in. If it is already too hot, increasing the yogurt is more effective than adding salt.
Spicy pepper yogurt pairs well with grilled meat, kebabs, roasted vegetables, potatoes, and flatbread. Serve it cold as a dip or spoon it beside a warm dish; its tangy heat also works well with mild rice or grains.
Yes, Greek yogurt works well in spicy pepper yogurt and makes a thicker dip. If the mixture is too stiff, stir in a small splash of water or lemon juice; add it gradually so the yogurt does not become runny.
Keep spicy pepper yogurt covered in the refrigerator and use it within a few days. Serve it with a clean spoon, and discard it if it has been left out for a long time or its smell or appearance has changed.
Freezing is not a good choice for spicy pepper yogurt because thawed yogurt often turns grainy and releases liquid. It is best made fresh or refrigerated for a few days rather than stored in the freezer.
Yes, roasted peppers give spicy pepper yogurt a sweeter, smokier flavor than raw chilies. Let the peppers cool and drain away excess liquid before stirring them into the yogurt, or the mixture may become watery.
Yes, spicy pepper yogurt can work as a marinade for chicken or vegetables because yogurt coats food and carries the pepper flavor. Keep marinated food refrigerated, and do not reuse the raw marinade as a sauce unless you cook it thoroughly.
Vitamins
B12
0.75µg · 31% DV
B2
0.27mg · 21% DV
Vitamin C
18mg · 20% DV
B5
0.6mg · 12% DV
Minerals
Phosphorus
135mg · 19% DV
Calcium
180mg · 18% DV
Zinc
0.9mg · 8% DV
Iodine
12µg · 8% DV
Potassium ⭐
270mg · 8% DV
Sodium
68mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 105 calories in 1 cup (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.
Spicy pepper yogurt is a Turkish-style dip or side made by stirring chopped hot peppers and chilli flakes into thick, creamy yogurt. The peppers bring a fresh, sometimes quite sharp heat, while the cool tang of the yogurt rounds it out; chopped red and green peppers add little bursts of texture.
Serve it as part of a meze spread, with grilled meat or vegetables, or alongside flatbread for dipping. It also works well as a cooling contrast to spiced dishes. Yogurt contributes protein and live cultures, while the peppers provide some vitamin C; a 100 g portion has 3.5 g of protein. For a lighter version, use plain yogurt and keep added oil and 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
— 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
2.7g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.