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Source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Tazelen yogurt (150 g) has 92 calories. That works out to 61 calories per 100 g. It contains 7.1 g of carbs, 5.3 g of protein, 4.9 g of fat and 0 g of fiber. Its 0.6 µg of B12 covers 23% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
92
KCAL / 150G
Carbs
7.1g
· 3% DV
Protein
5.3g
· 11% DV
Fat
4.9g
· 6% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 23% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 92 kcal | |
| Total fat | 4.9 g | 6% |
| Saturated fat | 3.15 g | 16% |
| Trans fat | 0.15 g | |
| Sodium | 69 mg | 3% |
| Total carbohydrate | 7.1 g | 3% |
| Fiber | 0 g | 0% |
| 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 serving (medium) | 150 g | 92 kcal |
| 1 ounce (small) | 28.4 g | 17 kcal |
| 2 tablespoon (small) | 30 g | 18 kcal |
| 4 tablespoon (medium) | 60 g | 37 kcal |
| 100 g | 100 g | 61 kcal |
| 1 bottle (medium) | 200 g | 122 kcal |
| 1 cup (large) | 245 g | 149 kcal |
| 1 pack (large) | 500 g | 305 kcal |
| 1 pack (extra large) | 1000 g | 610 kcal |
Calculated from 61 calories per 100 g.
Tazelen yogurt is a fermented dairy food made by culturing milk. It can be eaten plain or used in everyday dishes such as dips, sauces, and soups; the product name alone does not indicate a special yogurt style.
Keep Tazelen yogurt covered in the refrigerator after opening, and use a clean spoon each time. Follow the package’s storage and use-by instructions, and avoid leaving it at room temperature for extended periods.
Yes, Tazelen yogurt can be whisked with water and, if desired, a little salt to make ayran. Add the water gradually until it reaches a smooth, drinkable consistency.
Yes, Tazelen yogurt works in cacık. Mix it with chopped or grated cucumber, garlic, and a little water, then season with salt and herbs such as mint or dill.
Tazelen yogurt can curdle if boiled or added cold to a very hot dish. Whisk a little hot cooking liquid into the yogurt first, then stir it into the dish over low heat without bringing it to a boil.
Yes, a clear liquid on top of Tazelen yogurt is usually whey separating from the yogurt, not a sign of spoilage. Stir it back in or pour it off, depending on the texture you want.
Yes, if Tazelen yogurt contains live cultures, it can serve as a starter for homemade yogurt. A product without active cultures may not ferment the milk, so check the product information for live-culture details.
Yes, Tazelen yogurt can be frozen, but it may become grainy or watery after thawing. It is usually better suited to cooked dishes, baking, or smoothies afterward than to eating plain.
Discard Tazelen yogurt if you see mold, unusual discoloration, an abnormal sharp odor, or a swollen container. A small amount of clear liquid separating on top is normal and does not by itself mean the yogurt has spoiled.
Yes, Tazelen yogurt can be stirred into sauces and soups, but high heat may make it split. Temper it with a little warm liquid first, add it near the end of cooking, and heat gently without boiling.
Vitamins
B12
0.55µg · 23% DV
Biotin
5.25µg · 18% DV
B2
0.21mg · 16% DV
B5
0.59mg · 12% DV
Minerals
Iodine
33µg · 22% DV
Phosphorus
143mg · 20% DV
Calcium
182mg · 18% DV
Selenium
5.55µg · 10% DV
Potassium ⭐
233mg · 7% DV
Sodium
69mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 92 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.
Tazelen yogurt is a packaged yogurt made by fermenting milk with live yogurt cultures. Its gently tangy flavour and soft, spoonable texture make it easy to enjoy on its own or use in cooking.
Yogurt is eaten in many ways around the world: serve it with fruit or granola at breakfast, spoon it alongside savoury dishes, or stir it into dips and sauces. It is a source of protein and calcium, with 3.5 g of protein per 100 g. For a simple snack, pair it with fresh fruit; for a savoury option, mix it with cucumber and herbs. If you are using it in a hot dish, stir it in near the end to help keep the texture smooth.
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
3.15g
MONOUNSATURATED
1.35g
POLYUNSATURATED
0.2g
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.