Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥣
Source of protein, calcium, and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 31%
Protein
3.5g
· 23%
Fat
3g
· 46%
Fiber
0g
Vitamins
B12
0.37µg · 15% DV
Biotin
3.5µg · 12% DV
B2
0.14mg · 11% DV
B5
0.39mg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Iodine
20µg · 13% DV
Calcium
121mg · 12% DV
Zinc
1mg · 9% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.95g
MONOUNSATURATED
0.85g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated with the lid closed and use it within about 3–5 days after opening. Discard it if it develops mold, an unusual smell, or discoloration.
Yes, but it may separate and become grainy after thawing. Thawed yogurt is usually best used in smoothies, baking, or cooked sauces rather than eaten plain.
No. The liquid is whey, a natural part of yogurt, and it can simply be stirred back in before eating.
It works well with fruit, oats, nuts, and cinnamon for breakfast, or with cucumber, herbs, and garlic for a savory dip. Pairing it with high-fiber foods can help make a meal feel more satisfying.
After exercise, yogurt paired with fruit or a grain-based food is a convenient way to combine protein with carbohydrates. Before training, a smaller serving may be more comfortable for people who are sensitive to dairy.
For most people, eating yogurt at night is not harmful. Those with reflux or dairy-related bloating may prefer to have it earlier rather than immediately before lying down.
Greek yogurt is strained, giving it a thicker texture and typically a more concentrated protein and fat content. Regular 3% yogurt is usually looser and is easier to use in soups, dressings, and dips.
High heat can reduce the number of live cultures in yogurt. For hot dishes, stir it in after removing the pan from the heat and avoid boiling it for long.
Some people with lactose intolerance tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance varies, so starting with a small amount or choosing lactose-free yogurt may help.
No. Yogurt contains milk proteins and can trigger an allergic reaction in people with a milk allergy; this is different from lactose intolerance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.