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Yogurt-based, refreshing sauce, low calorie, probiotic
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
6.2g
· 40%
Protein
3.6g
· 23%
Fat
2.6g
· 37%
Fiber
0.1g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
Biotin
2.5µg · 8% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
10µg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
1.7g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Yogurt sauce contains 65 calories per 100 g.
Yogurt sauce provides 3.6 g of protein per 100 g.
There are 6.2 g of carbohydrates in 100 g of yogurt sauce.
Yogurt sauce contains 2.6 g of fat per 100 g. Its fat intake can be considered in the context of the portion eaten.
Yogurt sauce has a glycemic index of 35. This is in the low glycemic index range.
Yogurt sauce has 65 calories per 100 g and is compatible with omnivore, vegetarian, Mediterranean, and flexitarian eating patterns. Portion size should be considered within your overall energy goals.
Yes, yogurt sauce is compatible with a vegetarian diet. It also fits omnivore, flexitarian, and Mediterranean eating patterns.
Yogurt sauce contains 0.1 g of fiber per 100 g. It is not a high-fiber sauce.
No. Yogurt sauce contains dairy, which is a listed allergen, so it is not suitable for people with a dairy allergy.
Yes, yogurt sauce is classified as minimally processed. Per 100 g, it contains 65 calories, 3.6 g protein, 6.2 g carbs, and 2.6 g fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.