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Live probiotics, calcium, protein, gut-friendly
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.5g
· 22%
Fat
3.3g
· 48%
Fiber
0g
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
Iodine
15µg · 10% 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
— 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
2.1g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Active yogurt highlights the presence of live cultures, although the taste and texture may be very similar to regular yogurt. The main distinction is that it is marketed for keeping those beneficial bacteria alive.
Yes, high heat can reduce the number of live cultures. If you want the probiotic benefit, it is better eaten cold or stirred into food after cooking rather than boiled.
Once opened, it is best kept refrigerated and eaten within a few days. Discard it if you notice mold, an off smell, unusual bubbling, or major separation.
Yes, but freezing often changes the texture and can make it watery or grainy after thawing. It usually works better later in smoothies, soups, or sauces than eaten plain.
Pairing it with fruit, oats, nuts, or seeds makes it a more balanced snack. That combination can improve satiety and gives you a more varied meal than yogurt alone.
It can work at either time depending on the rest of the meal. Before training it is a light option, while after training it is often more useful when combined with a carbohydrate source such as fruit or oats.
For most people, yes. But if dairy tends to trigger bloating, reflux, or digestive discomfort for you, a smaller portion or earlier timing may feel better.
Not always. Fermentation may make yogurt easier for some people to tolerate than milk, but those with lactose intolerance still need to judge their own tolerance, and anyone with a milk allergy should avoid it.
No, a mild tang is normal in yogurt because of fermentation. Signs of spoilage are mold, a clearly unpleasant odor, strange color changes, or excessive gas buildup.
Usually yes, because the yogurt is not exposed to high heat. Using active yogurt in cold dips, dressings, or tzatziki is a practical way to keep more of the live cultures intact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.