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Source of calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (double) of Yogurt with Butter Sauce (30 g) has 46 calories. That works out to 154 calories per 100 g. It contains 1.2 g of carbs, 0.9 g of protein, 3.6 g of fat and 0 g of fiber. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (double) · 30 g
46
KCAL / 30G
Carbs
1.2g
· 0% DV
Protein
0.9g
· 2% DV
Fat
3.6g
· 5% 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 12% · Protein 9% · Fat 79%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 46 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 2.24 g | 11% |
| Trans fat | 0.13 g | |
| Sodium | 14 mg | 1% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.9 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 (double) | 30 g | 46 kcal |
| 1 teaspoon (mini) | 5 g | 8 kcal |
| 1 tablespoon (small) | 15 g | 23 kcal |
| 3 tablespoon (triple) | 45 g | 69 kcal |
| 0.25 cup (quarter) | 60 g | 92 kcal |
| 100 g | 100 g | 154 kcal |
| 1 serving (medium) | 100 g | 154 kcal |
| ½ cup (half) | 120 g | 185 kcal |
| 1 cup (large) | 240 g | 370 kcal |
Calculated from 154 calories per 100 g.
Yogurt with butter sauce is plain yogurt topped with melted butter, often seasoned with spices such as paprika or chili. It is served as a savory topping or accompaniment, rather than as a sweet yogurt dish.
To make yogurt with butter sauce, spoon plain yogurt into a serving bowl and melt butter in a small pan. Add spices if desired, then pour the warm butter over the yogurt just before serving.
Yogurt with butter sauce pairs well with dumplings, pasta, noodles, and cooked vegetables. It can also be served alongside grilled meats or used as a savory topping for dishes that benefit from cool yogurt and warm butter.
Yogurt with butter sauce is usually served with cool or room-temperature yogurt and warm melted butter. Keeping the yogurt off the heat helps it retain its texture, while adding the sauce just before serving preserves the contrast.
Yes, garlic works well in yogurt with butter sauce. Stir finely crushed garlic into the yogurt before adding the melted butter; paprika or dried mint can also season the butter for a more aromatic topping.
Yes, Greek yogurt works for yogurt with butter sauce and gives it a thicker, creamier base. If it is too dense to spoon easily, stir in a little water until it reaches the consistency you want.
The yogurt base for yogurt with butter sauce can be prepared ahead and kept covered in the refrigerator. Make the butter topping close to serving time, since melted butter firms as it cools and is best freshly warmed.
Reheat the butter topping for yogurt with butter sauce gently in a small pan over low heat. Stir it as it warms and take it off the heat once melted; overheating can make the butter brown or burn.
Yes, yogurt with butter sauce makes a savory topping for pasta, noodles, or dumplings. Spoon the yogurt over the cooked food and add the warm butter sauce at the end so the yogurt does not cook in the pan.
Freezing yogurt with butter sauce is not recommended because yogurt can separate and turn grainy after thawing. For a better texture, refrigerate the yogurt base and prepare a fresh butter topping when you are ready to serve.
Vitamins
B12
0.11µg · 5% DV
B2
0.05mg · 4% DV
Vitamin A
28.2µg · 3% DV
Biotin
0.75µg · 3% DV
Minerals
Iodine
6µg · 4% DV
Phosphorus
25mg · 4% DV
Calcium
31mg · 3% DV
Selenium
1.05µg · 2% DV
Potassium ⭐
44mg · 1% DV
Sodium
14mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 46 calories in 2 tablespoon (double) (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 with Butter Sauce pairs cool, tangy yogurt with melted butter poured over the top. It is a simple preparation found in Turkish cooking, where the contrast between the creamy yogurt and the rich, warm butter makes it a flavourful accompaniment rather than a dish usually eaten on its own.
In Turkey, it is served alongside savoury meals or spooned over dishes such as mantı. It contributes calcium, while the butter makes it relatively rich in fat; a 100 g portion has 154 calories. Use a modest amount of butter for a lighter serving, and pair it with vegetables or a fresh salad.
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.
Low
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 3
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.24g
MONOUNSATURATED
0.98g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.