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Vegetable dish with yogurt
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Vegetable dish with yogurt (180 g) has 117 calories. That works out to 65 calories per 100 g. It contains 13.5 g of carbs, 4.7 g of protein, 4.3 g of fat and 3.6 g of fiber. Its 57.6 µg of Vitamin K covers 48% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Vegetable dish with yogurt is a home-style preparation of cooked vegetables served with yogurt, often seasoned with garlic or fresh herbs. The vegetables vary with the season and the cook; in Turkish cooking, combinations such as courgette, carrot and greens are common. The result is simple and adaptable rather than tied to one fixed recipe.
The vegetables are tender, while the yogurt adds a cool, tangy contrast. Serve it chilled or at room temperature as a side, a light lunch, or part of a Turkish-style spread with bread and other small dishes. It offers vegetables and some fibre, with a little protein from the yogurt. For a lighter version, use plain yogurt and finish with herbs instead of adding extra oil.
Selected: 100 g
65
KCAL / 100G
Carbs
7.5g
· 3% DV
Protein
2.6g
· 5% DV
Fat
2.4g
· 3% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 17% · Fat 35%
Vitamins
Vitamin K
32µg · 27% DV
Vitamin A
120µg · 13% DV
Vitamin C
11mg · 12% DV
B2
0.09mg · 7% DV
Minerals
Zinc
1mg · 9% DV
Calcium
70mg · 7% DV
Phosphorus
48mg · 7% DV
Iron
1mg · 6% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 65 calories in 100 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.
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
1.3g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Cook the chopped vegetables until tender, then serve them with a sauce of plain yogurt, garlic and a little salt. Stir the sauce in after taking the vegetables off the heat, or spoon it over each serving to keep the yogurt from splitting.
A vegetable dish with yogurt can include zucchini, carrots, potatoes, peas or green beans. Cut the vegetables to similar sizes and add slower-cooking ones first, so they finish tender at the same time without turning to mush.
Yes, but avoid stirring cold yogurt into vegetables that are still boiling, because the sauce may curdle. Take the pan off the heat and let it cool briefly, or keep the yogurt sauce separate and add it just before serving.
A vegetable dish with yogurt can be served warm or chilled. Warm vegetables with cool yogurt make a pleasant contrast, while chilling the assembled dish gives the sauce time to flavor the vegetables; serve it soon after adding the yogurt for the freshest texture.
Serve a vegetable dish with yogurt alongside rice, bulgur, flatbread or grilled chicken. The vegetables and tangy yogurt also work well as part of a larger spread with lentil soup or beans, without needing another yogurt-based side.
Yes. Cook the vegetables ahead and refrigerate them in a covered container, then add the yogurt sauce shortly before serving. Keeping the sauce separate helps prevent the dish from becoming watery and preserves a fresher texture.
A vegetable dish with yogurt generally keeps for about 2–3 days in a covered container in the refrigerator. For the best texture, store the cooked vegetables and yogurt sauce separately and combine only the portion you plan to serve.
Freeze the cooked vegetables without the yogurt sauce; yogurt can separate and turn grainy after thawing. Defrost and reheat the vegetables, then add freshly mixed yogurt sauce before serving for a smoother result.
Yes, Greek yogurt works well in a vegetable dish with yogurt and makes a thicker, tangier sauce. If it feels too dense, stir in a little water until it coats the vegetables easily; use plain, unsweetened yogurt.
Yes, a vegetable dish with yogurt can make a light main meal when served with bread, rice or bulgur. For a more filling plate, pair it with beans, lentils, eggs or another protein rather than relying on the vegetables alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.