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Fermented dairy and mineral water blend, rich in probiotics and minerals, refreshing beverage
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yogurt mineral water (200 g) has 64 calories. That works out to 32 calories per 100 g. It contains 6.4 g of carbs, 3.4 g of protein, 2 g of fat and 0 g of fiber. Its 0.3 mg of B2 covers 20% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
64
KCAL / 200G
Carbs
6.4g
· 2% DV
Protein
3.4g
· 7% DV
Fat
2g
· 3% 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 45% · Protein 24% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 64 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0 g | |
| Sodium | 70 mg | 3% |
| Total carbohydrate | 6.4 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 3.4 g | 7% |
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 cup (medium) | 200 g | 64 kcal |
| 100 g | 100 g | 32 kcal |
| 1 cup (small) | 120 g | 38 kcal |
| 1 serving (small) | 180 g | 58 kcal |
| 1 bottle (medium) | 250 g | 80 kcal |
| 1 serving (large) | 250 g | 80 kcal |
| 1 cup (large) | 300 g | 96 kcal |
| 1 bottle (large) | 330 g | 106 kcal |
Calculated from 32 calories per 100 g.
Yogurt mineral water is made by whisking plain yogurt with chilled sparkling mineral water until smooth. Add the water gradually to control the fizz, and serve promptly so the carbonation does not fade. Salt is optional, not essential.
No. Yogurt mineral water uses sparkling mineral water, while ayran is generally yogurt mixed with still water and often salt. The mineral-water version is fizzy, and its mineral content depends on the water used.
It may contain live yogurt cultures if it is made with yogurt that has active cultures and is not heated. Mixing it with mineral water does not itself create probiotics, and the drink should not be treated as a remedy.
Yogurt mineral water is not a proven treatment for digestive problems. Live cultures in the yogurt may be part of a varied diet, but carbonation can cause bloating or belching in some people.
Yogurt mineral water foams because carbon dioxide bubbles escape from the sparkling water as it is mixed with yogurt. Pour slowly and stir gently; vigorous whisking releases more gas and can make the drink overflow.
Yes, salt can be added to yogurt mineral water, but it is optional. Taste it before seasoning, since some mineral waters already contain sodium; leaving out the salt keeps the drink less salty.
Yogurt mineral water does not cause weight loss by itself. It can be a more filling alternative to a sugary drink, but adding sweeteners or serving it alongside extra food changes how it fits into a meal.
Yes, yogurt mineral water can be part of a daily diet if you enjoy it and tolerate dairy. Mineral waters vary in sodium, so choosing one with less sodium and skipping added salt can matter when limiting sodium.
Yogurt mineral water contains lactose because it is made with yogurt. Some people tolerate yogurt better than milk, but tolerance varies; using lactose-free yogurt can reduce the lactose in the drink.
Yes, yogurt mineral water can be a refreshing post-workout drink, and the yogurt contributes some protein. After prolonged or intense exercise, it may not replace everything lost, so pair it with food and additional fluids as needed.
Vitamins
B2
0.26mg · 20% DV
B12
0.36µg · 15% DV
B5
0.7mg · 14% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
120mg · 17% DV
Calcium
140mg · 14% DV
Zinc
0.8mg · 7% DV
Selenium
4µg · 7% DV
Potassium ⭐
240mg · 7% DV
Sodium
70mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 64 calories in 1 cup (medium) (200 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 mineral water is a Turkish-style drink made by whisking plain yogurt with chilled mineral water; a little salt may be added. The mineral water gives it a lively, sometimes foamy texture, while the yogurt keeps it creamy and tangy. It is related to ayran, the familiar yogurt drink, but has more sparkle.
In Turkey it is commonly enjoyed cold alongside a meal or on its own in warm weather, and it is easy to mix at home. Its yogurt contributes some protein and the character of a fermented dairy drink, while mineral water adds minerals; it contains 1.7 g of protein per 100 g. For a lighter, less salty version, skip the salt and whisk just before serving to keep the fizz.
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
— 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
1.4g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.2g
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.