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Contains protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Yogurt parsley mix (30 g) has 20 calories. That works out to 68 calories per 100 g. It contains 1.5 g of carbs, 1.2 g of protein, 1 g of fat and 0.2 g of fiber. Its 36 µg of Vitamin K covers 30% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
20
KCAL / 30G
Carbs
1.5g
· 1% DV
Protein
1.2g
· 2% DV
Fat
1g
· 1% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 24% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 20 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.57 g | 3% |
| Trans fat | 0 g | |
| Sodium | 16 mg | 1% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 1.2 g | 2% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 20 kcal |
| 1 tablespoon (small) | 15 g | 10 kcal |
| 4 tablespoon (large) | 60 g | 41 kcal |
| 1 serving (medium) | 75 g | 51 kcal |
| 100 g | 100 g | 68 kcal |
| 1 cup (small) | 120 g | 82 kcal |
| 1 serving (large) | 150 g | 102 kcal |
| 1 cup (medium) | 180 g | 122 kcal |
Calculated from 68 calories per 100 g.
Yogurt parsley mix is made by combining plain yogurt with chopped parsley. Garlic, salt, or other seasonings can be added, but they are optional; the defining ingredients are yogurt and parsley.
To make yogurt parsley mix, stir finely chopped, well-dried fresh parsley into plain yogurt. Add optional crushed garlic and salt, then chill briefly before serving so the flavors combine.
Yes, Greek yogurt works well in yogurt parsley mix and gives it a thicker, creamier texture. If it is too thick to stir easily, loosen it with a small spoonful of plain yogurt rather than adding much water.
Yogurt parsley mix pairs well with grilled meat, chicken, roasted vegetables, and flatbread. Serve it as a cool side or offer it as a dip with raw vegetables; its fresh, tangy taste balances rich or spicy dishes.
Dry the parsley thoroughly after washing and start with thick yogurt to keep yogurt parsley mix from getting watery. Mix it close to serving time, since chopped herbs can release moisture as the mixture sits.
Yes, yogurt parsley mix can be served as a dip for vegetables, crackers, or bread. Use thick yogurt for a scoopable texture, and chill it briefly before serving if you want the parsley and any added garlic to infuse the yogurt.
Yogurt parsley mix is best eaten the day it is made. Keep it covered in the refrigerator, stir before serving, and discard it if it develops an off smell, unusual sourness, or excessive liquid.
No, freezing is not recommended for yogurt parsley mix. Thawed yogurt can separate and turn grainy, while the parsley loses its fresh texture; make a fresh batch instead.
Yes, dried parsley can be used in yogurt parsley mix, although it will not give the same fresh flavor or texture as chopped fresh leaves. Add a little at a time and let it soften in the yogurt before serving.
No, yogurt parsley mix does not need garlic. Garlic is a common optional seasoning, but leaving it out keeps the parsley flavor cleaner and makes the mixture suitable for meals where a milder side is preferred.
Vitamins
Vitamin K
36µg · 30% DV
B12
0.14µg · 6% DV
B2
0.05mg · 4% DV
Vitamin C
2.85mg · 3% DV
Minerals
Phosphorus
32mg · 5% DV
Calcium
41mg · 4% DV
Potassium ⭐
72mg · 2% DV
Selenium
0.96µg · 2% DV
Sodium
16mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 20 calories in 2 tablespoon (medium) (30 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 parsley mix is a simple preparation of chopped parsley stirred into yogurt. It is at home on Turkish tables, where cooks may serve it as a quick side or dip rather than follow a single fixed recipe; the texture ranges from loose and spoonable to thick, depending on the yogurt.
Its tangy creaminess and fresh herbal flavour work well with grilled food, raw vegetables or warm flatbread. It can also be served as part of a meze spread or used as a sandwich topping. It provides protein and calcium. For a lighter version, choose lower-fat yogurt, and mix in the parsley shortly before serving to keep its flavour bright.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.57g
MONOUNSATURATED
0.26g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.