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Spicy vegetable-based Turkish meze
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
8.5g
· 47%
Protein
1.6g
· 9%
Fat
3.6g
· 44%
Fiber
2.4g
Vitamins
Vitamin C
38mg · 42% DV
B6
0.16mg · 9% DV
Vitamin E
1.15mg · 8% DV
Vitamin K
10µg · 8% DV
Minerals
Sodium
420mg · 18% DV
Potassium ⭐
285mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
33mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.5g
MONOUNSATURATED
2.35g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Stored in a sealed container, it usually keeps well for about 2–3 days in the refrigerator. Because it contains fresh tomato, onion, and garlic, it can become more watery and sharper in flavor over time.
Yes, but the texture often softens after thawing and some liquid may separate. Freezing it in small portions works best, then you can drain off excess moisture before serving.
Adding more tomato, finely chopped sweet pepper, or a little olive oil and lemon can soften the heat. Adding too much tomato paste can make it heavier rather than simply milder.
Tomatoes and onions naturally release water, and salt speeds that up. Using firmer tomatoes, removing some seeds, and salting just before serving can help keep the mixture thicker.
It goes well with grilled meat, chicken, fish, legumes, and egg-based dishes. Its sharp, spicy flavor works especially well with plainer protein foods and simple grain or vegetable plates.
Because it is spicy and acidic, it may not feel comfortable right before intense exercise, especially for people with sensitive stomachs. It is often easier to include after training as part of a meal with a protein source.
It can in some people, especially those prone to reflux or heartburn. Spicy and acidic foods are more likely to trigger symptoms when eaten late and close to lying down.
Light cooking can mellow the flavor, but it reduces the fresh taste of herbs and raw vegetables. Some heat-sensitive vitamins may decrease, while fiber and the basic macronutrients remain broadly present.
No. Ezme is usually fresher, looser, and more vegetable-forward, while acuka is typically thicker, more paste-like, and often includes ingredients such as walnuts.
People with reflux, gastritis, ulcers, IBS-type sensitivity, or poor tolerance to chili peppers may need to limit it. The combination of chili, acid, onion, and garlic can aggravate symptoms in sensitive individuals.
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Nutrition data compiled from USDA FoodData Central and scientific sources.