Horiatiki has an estimated glycemic index of 12 (range 8 to 18), which is low, and a glycemic load of 1 per serving (low). NutriOptio estimates one serving (1 cup (approximately 150 g)) at 200 calories, with 4 g protein, 10 g carbohydrate and 15 g fat.
Greek cuisine · Vegetarian. Serving: 1 cup (approximately 150 g).
| Nutrient | Per serving |
|---|---|
| Calories | 200 kcal |
| Protein | 4 g |
| Carbohydrate | 10 g |
| Fiber | 3 g |
| Sugars | 3 g |
| Added sugars | 0 g |
| Fat | 15 g |
| Saturated fat | 4 g |
| Sodium | 400 mg |
Typical ingredients: tomatoes, cucumbers, red onion, green bell pepper, Kalamata olives, feta cheese, olive oil, oregano, salt, pepper
| Dish | GL / serving | kcal / serving |
|---|---|---|
| Tzatziki | 1 | 120 |
| Keftedes | 4 | 250 |
| Dolmades | 8 | 150 |
| Tiropita | 9 | 250 |
| Moussaka | 10 | 350 |
NutriOptio estimates 200 calories in one serving (1 cup (approximately 150 g)) of a typical horiatiki recipe. Your recipe and portion will change this.
A serving has an estimated glycemic load of 1, which is low (10 or under is low, 20 or over is high). Portion size and what you eat it with matter. This is general information, not medical advice.
NutriOptio grades a typical horiatiki B on Nutri-Score, where A is the best and E the lowest nutritional quality.
Your recipe is not the typical one. Photograph your plate or describe it, and NutriOptio grades your actual portion for glycemic load, Nutri-Score and processing.
Open the NutriOptio web appThese are the values the NutriOptio app gave for a typical horiatiki in October 2026. They are AI estimates and can change as the app is updated; search the dish in the app for its current estimate. Calories and nutrients are NutriOptio's AI estimate for a typical recipe and portion. The glycemic index is NutriOptio's reference value for this dish, estimated from its carbohydrate ingredients; glycemic load is computed from it and the serving's carbohydrate. Home and restaurant versions vary, sometimes a lot. General information, not medical advice.