Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Fermented dairy, fresh cucumber, probiotic, low calorie, refreshing
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Yogurt with cucumber (150 g) has 83 calories. That works out to 55 calories per 100 g. It contains 7.5 g of carbs, 4.8 g of protein, 3 g of fat and 0.6 g of fiber. Its 0.5 µg of B12 covers 22% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Yogurt with cucumber is a chilled mixture of plain yogurt and finely chopped cucumber, often seasoned with herbs such as mint or dill, and sometimes garlic or a little olive oil. It is common around the Eastern Mediterranean; the thicker version is closely related to Turkish cacık, which is often made looser.
Serve it as a refreshing dip or side with grilled foods, vegetables, or flatbread. Its yogurt base contributes protein, while cucumber keeps the mixture fresh and light; it is generally modest in calories. For a lighter version, choose plain lower-fat yogurt and add herbs for flavour rather than relying on extra salt or oil.
Selected: 100 g
55
KCAL / 100G
Carbs
5g
· 2% DV
Protein
3.2g
· 6% DV
Fat
2g
· 3% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 25% · Fat 36%
Vitamins
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Biotin
2.2µg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
13µg · 9% DV
Potassium ⭐
210mg · 6% DV
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.
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 55 calories in 100 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.
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
1.2g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
To make Yogurt with cucumber, stir finely chopped cucumber into plain yogurt. Drain excess cucumber liquid first if you want a thicker dip, then add garlic, dill, mint, or a little salt to suit your taste.
No, Yogurt with cucumber is not always the same as tzatziki. Tzatziki is a Greek-style cucumber-yogurt dip commonly flavored with garlic and herbs, while cucumber-yogurt mixtures vary by region and may be thicker, simpler, or served as a side.
Yogurt with cucumber gets watery because chopped or grated cucumber releases liquid into the yogurt, especially after sitting. For a thicker texture, remove excess liquid from the cucumber and mix the dish shortly before serving.
No, peeling is not necessary when making Yogurt with cucumber. Wash the cucumber well and leave the peel on for a little more texture, or peel it if you prefer a smoother, more uniform mixture.
Thick plain yogurt works best for Yogurt with cucumber when you want a scoopable dip. Greek-style or strained yogurt makes it denser, while regular yogurt gives a looser side; drain the cucumber to avoid thinning either one.
Yogurt with cucumber works well with grilled meats, roasted vegetables, flatbread, rice, and spicy dishes. Serve it as a cool side or dip; its mild tang and fresh cucumber complement foods with stronger seasoning.
Yes, garlic is a common addition to Yogurt with cucumber. Finely grated or crushed garlic spreads through the mixture, but it is optional; fresh herbs such as dill or mint also add flavor without making garlic the main note.
To keep Yogurt with cucumber from becoming runny, chop rather than grate the cucumber and blot or drain away its excess liquid. Use thick yogurt and combine the ingredients close to serving time, since cucumber continues releasing moisture as it sits.
Yes, Yogurt with cucumber can be made ahead and kept covered in the refrigerator. For the freshest texture, store the chopped cucumber separately and mix it into the yogurt shortly before serving; stir the mixture if it has released liquid.
No, freezing is not recommended for Yogurt with cucumber. The cucumber releases water as it thaws, and the yogurt can separate or turn grainy, leaving a watery mixture that does not have its usual creamy texture.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.