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Yogurt-based samphire salad, naturally rich in minerals
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt samphire salad (150 g) has 108 calories. That works out to 72 calories per 100 g. It contains 8.1 g of carbs, 5.3 g of protein, 6.1 g of fat and 2.3 g of fiber. Its 69 µg of Vitamin K covers 57% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
108
KCAL / 150G
Carbs
8.1g
· 3% DV
Protein
5.3g
· 11% DV
Fat
6.1g
· 8% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 20% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 108 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 1.13 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 585 mg | 25% |
| Total carbohydrate | 8.1 g | 3% |
| Fiber | 2.3 g | 8% |
| Protein | 5.3 g | 11% |
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 | 108 kcal |
| 2 tablespoon (small) | 30 g | 22 kcal |
| 4 tablespoon (medium) | 60 g | 43 kcal |
| ½ cup (half) | 85 g | 61 kcal |
| 100 g | 100 g | 72 kcal |
| 1 cup (medium) | 170 g | 122 kcal |
| 1 serving (large) | 220 g | 158 kcal |
| 1 serving (extra large) | 300 g | 216 kcal |
Calculated from 72 calories per 100 g.
Yogurt samphire salad is made by briefly blanching samphire, draining it well, then tossing it with thick yogurt and garlic. Chill it before serving so the flavors mingle without making the dressing watery.
Usually, yes: blanching softens the stems while keeping them crisp enough for yogurt samphire salad. Cool the samphire promptly after cooking, and remove any tough central stalks before mixing.
Yogurt samphire salad can taste salty because samphire naturally grows in coastal, salty environments. Taste it after blanching and draining, and avoid adding salt unless it genuinely needs it.
Eat the tender, fleshy parts of samphire in yogurt samphire salad, but discard thick, woody central stems. After blanching, you can pull the edible branches away from the tougher stalks.
Yogurt samphire salad usually contains samphire, thick plain yogurt, and garlic; some versions add olive oil or lemon. The samphire has a naturally briny taste, so extra salt is rarely needed.
Yogurt samphire salad is served cold or lightly chilled, rather than hot. Let the blanched samphire cool and drain completely before adding yogurt, so the dressing stays thick.
Yes, frozen samphire works in yogurt samphire salad. Thaw and drain it thoroughly before mixing; freezing can soften its texture, so keep any further cooking brief.
Keep yogurt samphire salad covered in the refrigerator and eat it within one to two days. The samphire may release water over time, making the yogurt dressing thinner.
Yogurt samphire salad pairs well with grilled fish, seafood, and other Mediterranean-style dishes. Serve it as a cold side or mezze, where its briny flavor balances richer foods.
Yes, you can prepare yogurt samphire salad a few hours ahead and refrigerate it covered. For the best texture, cool and drain the samphire first, then mix in the yogurt closer to serving.
Vitamins
Vitamin K
69µg · 57% DV
Vitamin C
21mg · 23% DV
B2
0.27mg · 21% DV
Folate
46.5µg · 12% DV
Minerals
Sodium
585mg · 25% DV
Copper
0.18mg · 20% DV
Manganese
0.43mg · 19% DV
Phosphorus
123mg · 18% DV
Potassium ⭐
443mg · 13% 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) (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.
Yogurt samphire salad is a Turkish-style dish made by briefly boiling samphire, a crisp coastal plant, then tossing it with yogurt, often seasoned with garlic and a little olive oil. The tender shoots are usually separated from their tougher central stems before serving.
Its gently briny, fresh flavour contrasts with the cool, creamy dressing. In Turkey it is commonly served chilled as a meze or alongside fish, and it also works well as a light side for a summer meal. Samphire is naturally notable for its mineral content, while yogurt adds some protein. Rinse the samphire well and taste before adding salt, as it can already be quite salty; use plain yogurt for a lighter dressing.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.13g
MONOUNSATURATED
3.68g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 8.7:1
Above the ideal 4:1 (8.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.