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Traditional thick yogurt made by draining whey; provides protein and calcium.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Tire Strained Yogurt (150 g) has 200 calories. That works out to 133 calories per 100 g. It contains 7.2 g of carbs, 10.8 g of protein, 13.8 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 31% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
200
KCAL / 150G
Carbs
7.2g
· 3% DV
Protein
10.8g
· 22% DV
Fat
13.8g
· 18% 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 15% · Protein 22% · Fat 63%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 200 kcal | |
| Total fat | 13.8 g | 18% |
| Saturated fat | 8.7 g | 43% |
| Trans fat | 0.3 g | |
| Sodium | 75 mg | 3% |
| Total carbohydrate | 7.2 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 10.8 g | 22% |
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 | 200 kcal |
| 1 tablespoon (small) | 15 g | 20 kcal |
| 1 ounce (medium) | 28.4 g | 38 kcal |
| 2 tablespoon (medium) | 30 g | 40 kcal |
| 100 g | 100 g | 133 kcal |
| 1 serving (small) | 100 g | 133 kcal |
| ½ cup (half) | 120 g | 160 kcal |
| 1 serving (large) | 200 g | 266 kcal |
| 1 cup (medium) | 240 g | 319 kcal |
Calculated from 133 calories per 100 g.
Tire strained yogurt is a thick yogurt associated with Tire, a district of İzmir in western Turkey. It is made by draining whey from yogurt, which gives it a denser texture than many everyday yogurts.
Tire strained yogurt is associated with Tire in İzmir, Turkey. The name points to this regional connection; it does not, by itself, specify a single milk type or an identical method used by every producer.
Tire strained yogurt is made by fermenting milk into yogurt and then draining away some of the whey. The draining thickens the yogurt, while the producer’s milk and method can affect its final texture and taste.
Not necessarily. Both can be thickened by straining, but the names do not guarantee the same recipe or production method. Tire strained yogurt is associated with Tire in Turkey, while Greek yogurt is a broader product name used by different producers.
Not always. “Tire yogurt” can refer more broadly to yogurt associated with the region, whereas “Tire strained yogurt” specifically describes a thickened, drained style. The product’s texture and full name help distinguish the two.
Yes, Tire strained yogurt can often stand in for labneh in dips and spreads because both are thick and tangy. The texture may differ by brand; if yours is softer, drain it further before using it as a spread.
Tire strained yogurt works as a savory side, a dip with herbs or olive oil, or a creamy accompaniment to meals. Its thick texture makes it easy to serve as is; thin it with a little water when a looser consistency is needed.
Yes, but add Tire strained yogurt gently to hot dishes to reduce the chance of curdling. Lower the heat, stir a little hot cooking liquid into the yogurt first, then mix it into the dish gradually.
Keep opened Tire strained yogurt covered in the refrigerator and use a clean spoon each time. Its usable life varies with the product and how it is handled, so follow the package guidance and discard it if you notice mold or an unusual smell.
Yes, Tire strained yogurt can be frozen, but thawing may leave it grainier or watery. It is usually better suited to cooked dishes, soups, or sauces after thawing than to eating plain.
Vitamins
B12
0.75µg · 31% DV
B2
0.38mg · 29% DV
Vitamin A
135µg · 15% DV
B5
0.52mg · 10% DV
Minerals
Phosphorus
143mg · 20% DV
Iodine
30µg · 20% DV
Calcium
180mg · 18% DV
Zinc
0.9mg · 8% DV
Potassium ⭐
225mg · 7% DV
Sodium
75mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 200 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 Strained Yogurt is a traditional thick yogurt from Tire, in İzmir province, made by draining whey from yogurt. The result is dense and creamy, with a gentle tang and a texture that holds its shape on a spoon. In Turkey it may be served at breakfast, alongside a meal, or as a simple meze with olive oil and herbs. Elsewhere, it works just as well with grilled vegetables, bread, or as a base for dips and sauces. It provides protein and calcium, while also being richer in fat than many plain yogurts. For a lighter, fresher serving, stir in cucumber, mint, or dill and use olive oil sparingly.
Medium
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
8.7g
MONOUNSATURATED
3.75g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.