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Rich in protein and calcium, probiotic yogurt.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
62
KCAL / 100G
Carbs
4.7g
· 31%
Protein
3.6g
· 24%
Fat
3g
· 45%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.38mg · 8% DV
Biotin
2.2µg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% 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
1.9g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Once opened, it is best kept refrigerated and eaten within a few days. If the smell, taste, or texture changes noticeably, it should be discarded.
Yes, but freezing often changes the texture and can make it watery or grainy after thawing. It usually works better in smoothies, soups, or sauces than for eating plain.
No, that liquid is usually whey from natural separation. You can stir it back in or pour it off if you prefer.
Yes, for most people it can be a light evening snack. If you are prone to reflux or digestive discomfort, a smaller portion may be more comfortable.
It can fit either time depending on the meal size and your tolerance. After training, pairing it with fruit or oats can make it a more balanced recovery snack.
Yogurt pairs well with oats, fruit, nuts, seeds, and whole grains. These combinations can make it more satisfying than eating it on its own.
Often yes, but it will change the texture and add tanginess. It works especially well in sauces, dips, soups, and marinades.
No, heating does not remove all nutrition. However, high heat can affect texture and may reduce live cultures if the product contains them.
Some people tolerate yogurt better than milk, but that is not true for everyone. If you are sensitive to lactose, start with a small amount and see how you respond.
Sourness usually increases with fermentation and storage time. Fresher yogurt tends to taste milder, while older yogurt often becomes tangier.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.