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Tire pan yogurt
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Tire Pan Yogurt (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 7.5 g of carbs, 9.3 g of protein, 10.5 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 31% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
165
KCAL / 150G
Carbs
7.5g
· 3% DV
Protein
9.3g
· 19% DV
Fat
10.5g
· 13% 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 19% · Protein 23% · Fat 58%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 10.5 g | 13% |
| Saturated fat | 6.75 g | 34% |
| Trans fat | 0.15 g | |
| Sodium | 75 mg | 3% |
| Total carbohydrate | 7.5 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 9.3 g | 19% |
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 | 165 kcal |
| 1 tablespoon (medium) | 25 g | 28 kcal |
| 100 g | 100 g | 110 kcal |
| 1 serving (small) | 100 g | 110 kcal |
| 1 piece (whole) | 200 g | 220 kcal |
| 1 cup (medium) | 200 g | 220 kcal |
| 1 serving (large) | 250 g | 275 kcal |
| 2 serving (double) | 300 g | 330 kcal |
Calculated from 110 calories per 100 g.
Tire Pan Yogurt is a regional yogurt associated with Tire, a town in İzmir, Türkiye. It is made by fermenting milk and is minimally processed; its exact texture and preparation can vary among local producers.
Tire Pan Yogurt comes from the food tradition of Tire in İzmir, Türkiye. The name refers to this regional style of yogurt, though products sold under the name may differ in texture and production details.
Tire Pan Yogurt is made by fermenting milk with yogurt cultures. The basic process involves heating the milk, cooling it to a suitable temperature, adding a starter, and letting it ferment; local methods can vary.
Tire Pan Yogurt has a creamy, milky flavor with the gentle tang typical of yogurt. Its thickness and tartness can vary depending on the milk and fermentation, so one producer’s version may taste different from another’s.
Tire Pan Yogurt can be served plain or alongside a meal. Try it with bread, vegetables, or savory dishes, or season it with herbs and garlic; the best pairing depends on whether you want a breakfast food or a side.
No, Tire Pan Yogurt is not necessarily the same as Greek yogurt. Greek yogurt is strained to remove whey and become thicker, while Tire Pan Yogurt is a regional style whose texture depends on how each producer makes it.
Yes, you can use Tire Pan Yogurt in sauces, soups, and other dishes, but direct high heat may make it curdle. Temper it with a little warm cooking liquid first, or stir it in after taking the dish off the heat.
Yes, Tire Pan Yogurt can replace Greek yogurt in many recipes, but the result may be thinner. For dips or fillings that need a firm texture, drain it through a clean cloth in the refrigerator before using.
Tire Pan Yogurt may contain live yogurt cultures if it has not been heat-treated after fermentation. Processing varies by product, so look for wording such as “live cultures” on the package rather than assuming every version contains them.
Keep Tire Pan Yogurt refrigerated in a tightly covered container and use a clean spoon each time. Avoid leaving it at room temperature for long periods, and follow the package’s storage guidance; discard it if its smell or appearance changes.
Vitamins
B12
0.75µg · 31% DV
B2
0.38mg · 29% DV
Biotin
6µg · 20% DV
B5
0.75mg · 15% DV
Minerals
Calcium
270mg · 27% DV
Phosphorus
180mg · 26% DV
Iodine
15µg · 10% DV
Potassium ⭐
330mg · 10% DV
Sodium
75mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 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.
Tire pan yogurt is a regional yogurt associated with Tire, in İzmir province, Turkey, prepared in a pan or other broad, shallow vessel. It has a spoonable, creamy texture and a gently tangy taste. In its home region it can be enjoyed plain or served alongside everyday meals; elsewhere, try it with grilled vegetables, grains or soup, or use it as the base for a simple dip with cucumber and herbs. It provides some protein as well as fat, so its richness is worth bearing in mind when planning a meal. Pairing it with vegetables makes for a balanced, unfussy serving.
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
6.75g
MONOUNSATURATED
3g
POLYUNSATURATED
0.3g
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.