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Fermented dairy, with fresh mint, probiotic, refreshing
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Yogurt with Mint (150 g) has 98 calories. That works out to 65 calories per 100 g. It contains 7.5 g of carbs, 5.4 g of protein, 4.5 g of fat and 0.5 g of fiber. Its 0.7 µg of B12 covers 28% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Yogurt with Mint is a simple Turkish-style preparation of plain, thick yogurt mixed with or topped with finely chopped fresh mint. It is not a sweetened yogurt; the mint adds fragrance while the yogurt keeps its gentle tang.
In Turkey, it is served cool alongside grilled meats, rice and vegetable dishes, or as part of a meze spread. English-speaking cooks can use it in much the same way—as a cooling side for spiced or grilled food, or as a dip with warm flatbread. It brings the protein and cultured-dairy character of yogurt, with 3.6 g of protein per 100 g. For a lighter accompaniment, choose plain yogurt with less fat and add the mint just before serving.
Selected: 100 g
65
KCAL / 100G
Carbs
5g
· 2% DV
Protein
3.6g
· 7% DV
Fat
3g
· 4% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 23% · Fat 44%
Vitamins
B12
0.45µg · 19% 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
Zinc
1mg · 9% DV
Iodine
13µg · 9% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 65 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
1.9g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Yogurt with mint is made by stirring finely chopped fresh mint or dried mint into plain yogurt. Add a little water if you want a looser sauce, and season with salt if desired. Chill it briefly before serving to let the mint flavor blend in.
Yogurt with mint pairs well with grilled meat, kebabs, roasted vegetables, rice dishes, and spicy food. Its cool, tangy taste balances richer or hotter flavors. Serve it as a dip or spoon it alongside the main dish.
No, yogurt with mint is not necessarily tzatziki. Plain yogurt with mint has no cucumber, while tzatziki typically includes cucumber and often garlic. You can turn yogurt with mint into a tzatziki-style dip by adding grated, drained cucumber and garlic.
Yes, dried mint works well in yogurt with mint and gives it a concentrated, savory aroma. Fresh mint tastes greener and brighter. Start with a small amount of dried mint, stir it in, and let the yogurt sit briefly before adjusting the seasoning.
Yes, yogurt with mint can be used as a marinade, especially for chicken or lamb. The yogurt coats the food and the mint adds flavor, but avoid reusing marinade that has touched raw meat unless you cook it thoroughly. Refrigerate food while it marinates.
No, yogurt with mint does not need garlic or lemon; yogurt and mint are enough for a simple sauce. Garlic makes the flavor sharper, while a little lemon adds acidity. Add either only if it suits the dish you are serving.
Yes, yogurt with mint can accompany hot food, but avoid boiling it into a dish because yogurt may separate. Serve it cold on the side or spoon it over the food just before eating for a smoother texture and a refreshing contrast.
Homemade yogurt with mint is best kept covered in the refrigerator and eaten promptly, using a clean spoon each time. Fresh mint can darken and lose its aroma as it sits. Discard it if it develops an unusual smell, appearance, or texture.
Freezing yogurt with mint is not ideal for a dip or sauce: thawed yogurt often separates and becomes grainy, and mint loses its fresh character. If you need a cold sauce, make a smaller batch and keep it refrigerated instead.
Yogurt with mint can be a refreshing food, but it is not a proven treatment for digestive problems. Mint can aggravate reflux in some people, and dairy may cause symptoms for people who are sensitive to lactose. Pay attention to your own response.
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Nutrition data compiled from USDA FoodData Central and scientific sources.