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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt with curry and thyme (150 g) has 99 calories. That works out to 66 calories per 100 g. It contains 7.5 g of carbs, 5.4 g of protein, 5.3 g of fat and 0.5 g of fiber. Its 0.6 µg of B12 covers 25% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
99
KCAL / 150G
Carbs
7.5g
· 3% DV
Protein
5.4g
· 11% DV
Fat
5.3g
· 7% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 22% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 99 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 3.38 g | 17% |
| Trans fat | 0.15 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 7.5 g | 3% |
| Fiber | 0.5 g | 2% |
| Protein | 5.4 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 | 99 kcal |
| 2 tablespoon (small) | 30 g | 20 kcal |
| 4 tablespoon (medium) | 60 g | 40 kcal |
| 100 g | 100 g | 66 kcal |
| 1 cup (small) | 125 g | 83 kcal |
| 1 cup (large) | 200 g | 132 kcal |
| 1 serving (large) | 250 g | 165 kcal |
| 1 pack (large) | 400 g | 264 kcal |
Calculated from 66 calories per 100 g.
To make yogurt with curry and thyme, stir curry powder and thyme into plain yogurt until evenly combined. Start with a small amount of each seasoning, taste, and add more if needed; chilling it briefly helps the flavors blend.
Yogurt with curry and thyme tastes creamy and tangy, with warm, savory curry notes and an earthy herbal finish. The exact flavor varies with the curry blend, so begin with a mild amount if you want the yogurt to stay subtle.
Yogurt with curry and thyme works well as a dip for roasted vegetables or as a cool sauce alongside grilled chicken, kebabs, or potatoes. Serve it chilled, and stir it before serving if liquid has collected on top.
Yes, yogurt with curry and thyme can coat chicken before cooking, adding seasoning and helping the spices cling to the surface. Keep raw-chicken marinade separate from serving sauce, or boil it thoroughly before using it as a sauce.
Yogurt with curry and thyme can be used either way. Keep it thick for dipping, or thin it with a little water or lemon juice for a dressing; add liquid gradually so it does not become runny.
Yes, but yogurt with curry and thyme may curdle if boiled or heated rapidly. For a warm dish, stir it in after taking the pan off the heat, or serve the yogurt cold alongside the hot food.
Store yogurt with curry and thyme in a covered container in the refrigerator and use it within a few days. Use a clean spoon each time, and discard it if you notice mold, an unusual smell, or a change in appearance.
Yes, fresh thyme works in yogurt with curry and thyme. Strip the leaves from the stems and chop them finely before mixing; dried thyme is more concentrated, so use less of it than fresh thyme.
Yes, Greek yogurt makes yogurt with curry and thyme thicker and creamier, which is useful for a dip. If you want a looser sauce, stir in a little water or lemon juice until it reaches the consistency you prefer.
Yes, a little minced or pressed garlic pairs well with the curry and thyme in yogurt. Mix it in gradually so it does not overpower the herbs, then chill the sauce briefly before serving.
Vitamins
B12
0.6µg · 25% DV
Biotin
5.25µg · 18% DV
B2
0.22mg · 17% DV
B5
0.52mg · 10% DV
Minerals
Iodine
33µg · 22% DV
Phosphorus
144mg · 21% DV
Calcium
183mg · 18% DV
Selenium
5.55µg · 10% DV
Potassium ⭐
233mg · 7% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 99 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 with curry and thyme is a simple seasoned yogurt, made by stirring curry powder and thyme into plain yogurt. It is more a flexible homemade dip or sauce than a dish tied to one particular region. The yogurt’s gentle tang balances the warm, aromatic curry, while thyme adds a savoury, herbal note. Serve it thick for dipping, or loosen it with a little water or lemon juice to drizzle over a meal.
It pairs well with grilled chicken, roasted vegetables, baked potatoes and flatbreads, and can be set out as part of a casual mezze-style spread. Yogurt provides protein and calcium; this mixture has 3.6 g of protein per 100 g. For a lighter option, choose lower-fat plain yogurt and adjust the curry and thyme to taste.
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
3.38g
MONOUNSATURATED
1.47g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.