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Yogurt in Yozgat salad is a refreshing, protein- and calcium-rich salad.
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt in Yozgat salad (180 g) has 108 calories. That works out to 60 calories per 100 g. It contains 11.7 g of carbs, 5.8 g of protein, 3.6 g of fat and 2.2 g of fiber. Its 32.4 µg of Vitamin K covers 27% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
108
KCAL / 180G
Carbs
11.7g
· 4% DV
Protein
5.8g
· 12% DV
Fat
3.6g
· 5% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 23% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 108 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 2.16 g | 11% |
| Trans fat | 0.02 g | |
| Sodium | 81 mg | 4% |
| Total carbohydrate | 11.7 g | 4% |
| Fiber | 2.2 g | 8% |
| Protein | 5.8 g | 12% |
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) | 180 g | 108 kcal |
| 100 g | 100 g | 60 kcal |
| 1 serving (small) | 120 g | 72 kcal |
| 1 cup (medium) | 150 g | 90 kcal |
| 1 bottle (medium) | 200 g | 120 kcal |
| 1 cup (large) | 200 g | 120 kcal |
| 1 serving (large) | 250 g | 150 kcal |
| 1 bottle (large) | 300 g | 180 kcal |
Calculated from 60 calories per 100 g.
Yogurt in Yozgat salad binds the prepared ingredients and gives the dish a cool, creamy finish. Stir it in shortly before serving so the salad stays thick rather than becoming watery while it sits.
Yes, yogurt is the defining creamy element in the version called yogurt in Yozgat salad. Recipes can differ in their other ingredients, so add the yogurt to the prepared salad according to the recipe you are following.
Yes, Greek yogurt works in Yozgat salad and makes the dressing especially thick. If it coats the other ingredients too heavily, loosen it with a small amount of plain yogurt before mixing.
Yogurt in Yozgat salad may be made with or without garlic; it is a recipe choice rather than a requirement. If using garlic, add a little first, then taste the mixture before serving.
Add yogurt to Yozgat salad shortly before serving. Mixing it in too early gives the ingredients time to release moisture and thin the dressing, especially if the salad is salted or stored.
To keep Yozgat salad with yogurt from getting watery, dry the washed ingredients well and use thick yogurt. Keep the yogurt separate until serving if you need to prepare the salad in advance.
You can prepare the ingredients for Yozgat salad ahead, but keep the yogurt separate until close to serving. This preserves a thicker texture and prevents the vegetables from making the dressing watery in the refrigerator.
Yozgat salad made with yogurt pairs well with grilled meat, kebabs, or hearty legume dishes. Its cool, creamy character makes it a useful side dish alongside warm, savory mains.
Store Yozgat salad with yogurt in a covered container in the refrigerator and aim to eat it by the next day for the best texture. The ingredients can release water as it sits, so stir before serving.
Yes, strained yogurt is suitable for Yozgat salad and gives it a firmer, creamier coating. For easier mixing, stir the yogurt until smooth first, then fold it gently through the prepared ingredients.
Vitamins
Vitamin K
32.4µg · 27% DV
B12
0.63µg · 26% DV
B2
0.32mg · 25% DV
Vitamin C
12.6mg · 14% DV
Minerals
Calcium
198mg · 20% DV
Phosphorus
126mg · 18% DV
Potassium ⭐
378mg · 11% DV
Zinc
1.08mg · 10% DV
Sodium
81mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 108 calories in 1 serving (medium) (180 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.
Yogurt in Yozgat salad is the yogurt component mixed into the salad, lending the vegetables a cool, gently tangy creaminess. Its consistency can be loose or thick depending on the yogurt used; the name refers to a regional Turkish-style salad rather than a standalone yogurt dish.
In Turkey, yogurt-based salads commonly accompany home-cooked meals and can be served as a refreshing side or as part of a meze spread, especially in warm weather. The yogurt contributes protein and calcium, while the salad makes for a relatively light accompaniment; it provides 3.2 g of protein per 100 g. For a thicker, more substantial result, use strained yogurt, or loosen it with a little water for a lighter dressing.
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 3
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
2.16g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 2.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.