Persian Yogurt Salad

Vegetarian
Gluten Free
Health score
4%
Persian Yogurt Salad
490 min.
8
77kcal

Suggestions

Ingredients

  •  cucumber peeled seeded chopped
  • tablespoons dill weed dried
  • cloves garlic minced
  • 32 ounce yogurt plain
  • servings salt and pepper black to taste

Equipment

  • bowl

Directions

  1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Nutrition Facts

Calories77kcal
Protein22.18%
Fat43.36%
Carbs34.46%

Properties

Glycemic Index
8
Glycemic Load
1.16
Inflammation Score
-2
Nutrition Score
4.5186956395274%

Flavonoids

Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:76.69kcal
3.83%
Fat:3.78g
5.82%
Saturated Fat:2.38g
14.9%
Carbohydrates:6.76g
2.25%
Net Carbohydrates:6.38g
2.32%
Sugar:5.81g
6.45%
Cholesterol:14.74mg
4.91%
Sodium:248.39mg
10.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.35g
8.71%
Calcium:157.32mg
15.73%
Phosphorus:120.82mg
12.08%
Vitamin B2:0.17mg
10.2%
Potassium:254.62mg
7.27%
Vitamin B12:0.42µg
6.99%
Magnesium:21.68mg
5.42%
Vitamin B5:0.54mg
5.36%
Zinc:0.77mg
5.11%
Vitamin B6:0.08mg
3.88%
Selenium:2.64µg
3.77%
Manganese:0.07mg
3.73%
Vitamin A:183.21IU
3.66%
Folate:13.21µg
3.3%
Vitamin B1:0.05mg
3.28%
Iron:0.52mg
2.89%
Vitamin C:2.38mg
2.88%
Vitamin K:2.94µg
2.8%
Copper:0.04mg
2.14%
Fiber:0.38g
1.52%
Source:Allrecipes