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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yogurt with Ashure Wheat (200 g) has 182 calories. That works out to 91 calories per 100 g. It contains 24.4 g of carbs, 8.8 g of protein, 5.4 g of fat and 2.2 g of fiber. Its 242 mg of Phosphorus covers 35% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
182
KCAL / 200G
Carbs
24.4g
· 9% DV
Protein
8.8g
· 18% DV
Fat
5.4g
· 7% 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 54% · Protein 19% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 182 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 3.1 g | 16% |
| Trans fat | 0.16 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 24.4 g | 9% |
| Fiber | 2.2 g | 8% |
| Protein | 8.8 g | 18% |
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 | 182 kcal |
| 1 tablespoon (small) | 15 g | 14 kcal |
| 3 tablespoon (medium) | 45 g | 41 kcal |
| 100 g | 100 g | 91 kcal |
| ½ cup (small) | 100 g | 91 kcal |
| 1 bottle (medium) | 250 g | 228 kcal |
| 1 serving (large) | 250 g | 228 kcal |
| 1.5 cup (large) | 300 g | 273 kcal |
Calculated from 91 calories per 100 g.
Yogurt with Ashure wheat is a dish made by mixing cooked wheat berries with yogurt. The tender grains add a chewy texture, while the yogurt makes the mixture creamy and tangy; recipes can vary in seasoning and thickness.
Cook the Ashure wheat until tender, let it cool, and then stir it into yogurt. Mixing hot wheat into yogurt can make the yogurt separate, so cooling the grains first is an important step for a smooth result.
No, yogurt with Ashure wheat is not the same as aşure. Aşure is a sweet Turkish pudding commonly made with wheat, legumes, dried fruit, and nuts, while this dish combines cooked wheat with yogurt.
Yogurt with Ashure wheat is not inherently sweet; it is often prepared as a savory dish with salt or herbs. You can adjust the seasoning to your taste, but adding sugar would make it a different, sweeter variation.
Yogurt with Ashure wheat uses aşurelik wheat, whole wheat kernels sold in Turkey for making aşure. If you cannot find it, wheat berries are a close option; cook them until tender before mixing them with yogurt.
Yes, you can prepare yogurt with Ashure wheat ahead of time and keep it covered in the refrigerator. For the best texture, cool the cooked wheat before mixing it in, and stir the dish again before serving if it has separated slightly.
Yes, yogurt with Ashure wheat can be served as a cold soup if you thin it with a little water until it reaches a spoonable consistency. Add the liquid gradually so the wheat remains distinct and the yogurt does not become too runny.
Yes, Greek yogurt works in yogurt with Ashure wheat, but it makes the dish thicker and tangier than regular yogurt. Stir in a little water or milk if needed, then fold in the cooked wheat after it has cooled.
Yogurt with Ashure wheat keeps for about 2–3 days in a covered container in the refrigerator. Refrigerate leftovers promptly rather than leaving them at room temperature, and discard the dish if its smell or appearance has changed.
Freezing yogurt with Ashure wheat is not recommended because the yogurt may separate and turn grainy after thawing. Make only what you expect to eat within a few days, and keep leftovers refrigerated in a covered container.
Vitamins
B12
0.6µg · 25% DV
B2
0.3mg · 23% DV
B5
0.78mg · 16% DV
Biotin
4.2µg · 14% DV
Minerals
Phosphorus
242mg · 35% DV
Manganese
0.64mg · 28% DV
Selenium
15µg · 27% DV
Iodine
40µg · 27% DV
Potassium ⭐
312mg · 9% DV
Sodium
96mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 182 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 with Ashure Wheat combines cooked wheat kernels—the kind used in aşure, a traditional Turkish wheat pudding—with yogurt. The tender grains make it hearty, while yogurt brings a cool, lightly tangy creaminess. It is a simple home-style preparation rather than a single fixed recipe.
In Turkey, it can be eaten chilled or at room temperature as a light meal or alongside other dishes; savory versions may be seasoned with mint or fresh herbs. Similar combinations also appear in wheat-and-yogurt soups. It provides protein and calcium, with some fibre from the wheat. For a lighter bowl, use plain yogurt and keep salty or rich additions modest.
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
— 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
3.1g
MONOUNSATURATED
1.44g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.