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Probiotic yogurt with oats and blueberries
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
89
KCAL / 100G
Carbs
12.4g
· 59%
Protein
3.2g
· 15%
Fat
2.4g
· 26%
Fiber
0.7g
Vitamins
B12
0.35µg · 15% DV
B2
0.16mg · 12% DV
B5
0.35mg · 7% DV
Biotin
1.5µg · 5% DV
Minerals
Phosphorus
96mg · 14% DV
Calcium
120mg · 12% DV
Iodine
15µg · 10% DV
Selenium
2.5µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
1.5g
MONOUNSATURATED
0.65g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
It contains 89 calories per 100g. Your total calorie intake depends on the portion size you eat.
There are 3.2g of protein per 100g. Protein intake will increase with larger servings.
It provides 12.4g of carbohydrates per 100g. Whether that fits your needs depends on your overall portion and meal plan.
This yogurt contains 2.4g of fat per 100g. The total fat you consume depends on how much you serve.
Yes, it has 0.7g of fiber per 100g. It contributes some fiber, but not a high amount per 100g.
Its glycemic index is 42. That is generally considered a low GI value.
It can fit into a diet depending on your portion size and overall calorie goals. It contains 89 calories per 100g.
Yes, it is suitable for vegetarian diets. It also fits Mediterranean and flexitarian eating patterns.
Yes, it contains dairy. People with dairy allergy should avoid it or check suitability carefully.
Yes, it is classified as a processed food. If processing level matters to you, that is worth considering when choosing it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.