Menu
Yayla çorbası
- Good for lunch
Less suited for dinner.
Yoghurt and rice soup with egg, mint and butter; 4 servings.
Menu portion40 min303.5 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Nutrition per menu portion
A dash means the value is unknown, not zero.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Per serving
- Protein10.3 g14%
- Fat12.8 g38%
- Total carbohydrate (by difference)36.2 g48%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 303.5 kcal
- Protein
- 10.3 g
- Fat
- 12.8 g
- Total carbohydrate (by difference)
- 36.2 g
- Total dietary fibre (USDA)
- 0.62 g
- Saturated fatty acids
- 7.3 g
- Sodium
- 840 mg
- Salt (sodium × 2.5)
- 2.1 g
Per 100 g of finished food
- Energy
- 49.6 kcal
- Protein
- 1.7 g
- Fat
- 2.1 g
- Total carbohydrate (by difference)
- 5.9 g
- Total dietary fibre (USDA)
- 0.1 g
- Saturated fatty acids
- 1.2 g
- Sodium
- 137.1 mg
- Salt (sodium × 2.5)
- 0.34 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.