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Creamy, tangy sauce made from yogurt, mustard, and spices.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
5.2g
· 33%
Protein
3.5g
· 22%
Fat
3.2g
· 45%
Fiber
0.3g
Vitamins
B12
0.3µg · 13% DV
B2
0.16mg · 12% DV
Biotin
2.5µg · 8% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
85mg · 12% DV
Calcium
110mg · 11% DV
Sodium
260mg · 11% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— 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
2g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
It works especially well with grilled chicken, roasted potatoes, salmon, sandwiches, and salads. The tang of yogurt and the sharpness of mustard help balance rich, dry, or bland foods.
It is usually best served cold or close to room temperature. High heat can make the yogurt separate and may make the mustard taste harsher.
If kept refrigerated and handled with a clean spoon, it is best used within a few days. Discard it if you notice off smells, separation that does not mix back in, or a change in color.
It can be frozen, but the texture often suffers after thawing. Yogurt-based sauces may split and become grainy, so fresh use is usually better.
Yogurt naturally releases some liquid over time, especially during storage. Stirring usually fixes it, and using thicker yogurt helps reduce separation.
It often feels fresher and less heavy than mayonnaise-based options. Still, the overall richness depends on the full recipe, serving size, and any added oil or sweeteners.
It makes more sense as part of a meal than on its own. Pairing it with a protein source and a carbohydrate source, such as chicken and potatoes or a whole-grain wrap, is more practical.
For most people, a small amount is fine in the evening. But if you are sensitive to dairy, acidic foods, or mustard, a larger serving late at night may feel uncomfortable.
Anyone with dairy or mustard allergy should avoid it. People with reflux, a sensitive stomach, or poor tolerance for sharp acidic flavors may also need smaller portions.
No. It is still a processed sauce, so it is best treated as a condiment rather than a main food; yogurt does not make unlimited portions a good idea.
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.