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A mixture of plain yogurt and beetroot powder, providing probiotics and potassium.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yogurt with Beetroot Powder (200 g) has 134 calories. That works out to 67 calories per 100 g. It contains 10.4 g of carbs, 7 g of protein, 6.4 g of fat and 1.2 g of fiber. Its 0.9 µg of B12 covers 36% of the Daily Value. Its glycemic index is 33 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
134
KCAL / 200G
Carbs
10.4g
· 4% DV
Protein
7g
· 14% DV
Fat
6.4g
· 8% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 22% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 134 kcal | |
| Total fat | 6.4 g | 8% |
| Saturated fat | 4 g | 20% |
| Trans fat | 0.2 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 10.4 g | 4% |
| Fiber | 1.2 g | 4% |
| Protein | 7 g | 14% |
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 | 134 kcal |
| 1 teaspoon (small) | 5 g | 3 kcal |
| 1 tablespoon (small) | 15 g | 10 kcal |
| 3 tablespoon (medium) | 45 g | 30 kcal |
| 100 g | 100 g | 67 kcal |
| 1 cup (small) | 150 g | 101 kcal |
| 1 serving (medium) | 150 g | 101 kcal |
| 1 cup (large) | 250 g | 168 kcal |
| 1 serving (large) | 250 g | 168 kcal |
Calculated from 67 calories per 100 g.
Yogurt with beetroot powder is made by stirring the powder gradually into plain yogurt. Adding it little by little helps prevent clumps; letting the mixture sit briefly helps the color and earthy flavor spread through the yogurt.
Yogurt with beetroot powder tastes tangy and creamy, with an earthy, slightly sweet beet flavor. The beet taste becomes more pronounced as you add more powder, so mixing it into plain yogurt keeps the flavor balanced.
Yes, yogurt with beetroot powder works as a dip. Stir in garlic, dill, or mint for a savory version, then serve it with raw vegetables, flatbread, or crackers.
Yogurt with beetroot powder turns pink because beetroot contains natural pigments that color the mixture. The shade can range from pale pink to deep magenta, depending on how much powder is mixed in.
Yes, you can make beetroot yogurt with fresh beetroot, but it will have a different texture. Cooked or grated beetroot adds moisture and small pieces, while beetroot powder blends in without making the yogurt as watery.
No, stirring beetroot powder into cold yogurt does not by itself destroy the live cultures. Heat can reduce those cultures, so mix the powder in after cooking rather than heating the yogurt mixture.
Yogurt with beetroot powder pairs well with grilled vegetables, roasted dishes, and kebabs. Its tangy flavor and vivid color also make it a useful side for a grain bowl or a simple lunch plate.
Yes, yogurt with beetroot powder can be blended into a smoothie. It adds a beet flavor and a vivid color; pair it with fruit such as berries or banana if you want a sweeter result.
Keep yogurt with beetroot powder covered in the refrigerator and follow the use-by date of the yogurt you started with. Use a clean spoon when serving, and do not leave the mixture sitting out for a long time.
Yes, yogurt with beetroot powder can be frozen, but it may separate or become grainy after thawing. For the smoothest texture, make it fresh; stirring the thawed mixture can help bring it back together somewhat.
Vitamins
B12
0.86µg · 36% DV
B2
0.32mg · 25% DV
B5
0.72mg · 14% DV
Biotin
3.6µg · 12% DV
Minerals
Phosphorus
188mg · 27% DV
Iodine
40µg · 27% DV
Calcium
242mg · 24% DV
Potassium ⭐
360mg · 11% DV
Sodium
96mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 134 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 Beetroot Powder is made by mixing plain yogurt with beetroot powder, which gives it a vivid pink colour and a mild earthy note. It is an easy combination to prepare at home, with the amount of powder adjusted to taste.
Serve it chilled for breakfast or a snack, or use it as a dip alongside vegetables, flatbread or a savoury meal. The yogurt contributes protein and live cultures, while the beetroot powder adds potassium and a little fibre. Choose unsweetened plain yogurt for a less sweet, lighter-tasting bowl, and add fresh herbs or cucumber if serving it as a dip.
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
4g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 0.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.