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Contains protein and calcium
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yogurt with apple (150 g) has 143 calories. That works out to 95 calories per 100 g. It contains 21.3 g of carbs, 5.7 g of protein, 3.9 g of fat and 1.2 g of fiber. Its 0.6 µg of B12 covers 24% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
143
KCAL / 150G
Carbs
21.3g
· 8% DV
Protein
5.7g
· 11% DV
Fat
3.9g
· 5% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 16% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 143 kcal | |
| Total fat | 3.9 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.08 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 21.3 g | 8% |
| Fiber | 1.2 g | 4% |
| Protein | 5.7 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 143 kcal |
| 1 tablespoon (small) | 15 g | 14 kcal |
| 4 tablespoon (quarter) | 60 g | 57 kcal |
| 100 g | 100 g | 95 kcal |
| 1 cup (small) | 100 g | 95 kcal |
| 1 pack (mini) | 115 g | 109 kcal |
| 1 pack (medium) | 150 g | 143 kcal |
| 1 cup (large) | 200 g | 190 kcal |
| 1 pack (large) | 200 g | 190 kcal |
Calculated from 95 calories per 100 g.
Yogurt with apple is made by mixing fresh apple into plain yogurt. Chop or grate a washed, cored apple, then stir it in just before serving so its juice does not thin the yogurt.
Yes, you can prepare yogurt with apple ahead, but the apple may release juice and turn brown as it sits. For the freshest texture, keep the components covered and chilled separately, then combine them shortly before eating.
No, peeling is not necessary for yogurt with apple; the skin is edible and adds texture. Wash the apple thoroughly and remove its core. Peel it if you prefer a smoother mixture or are serving someone who dislikes the skin.
Yes, Greek yogurt works well for yogurt with apple and gives it a thicker, tangier texture than regular yogurt. If the mixture seems too dense, stir in a small splash of milk rather than adding extra sweetener.
Crisp apples work best in yogurt with apple because they keep their bite after mixing. A tart variety adds contrast to creamy yogurt, while a sweeter apple gives a milder taste without needing added sugar.
You can freeze yogurt with apple, but it usually loses its smooth texture when thawed because yogurt can separate and the apple softens. It is better served fresh; frozen portions work more suitably in smoothies than as a creamy bowl.
No, yogurt with apple does not need added sugar; ripe apple can sweeten the mixture naturally. Taste it before adding anything, since flavored yogurt or sweet toppings can make the finished bowl much sweeter.
Yogurt with apple can be a filling snack option, especially when made with plain yogurt and whole apple rather than sweetened toppings. It does not cause weight loss by itself, but it can replace a less filling sweet snack.
Many people with diabetes can include yogurt with apple, but the apple and any sweetened yogurt both contribute carbohydrate. Choose plain yogurt, avoid added sugar, and follow the portion and meal guidance in your individual diabetes plan.
Yes, yogurt with apple can be eaten before bed if it feels comfortable for you. Keep it plain and modest in size if a large or sweet snack tends to disturb your sleep or cause discomfort.
Vitamins
B12
0.57µg · 24% DV
B2
0.24mg · 18% DV
Biotin
3.15µg · 11% DV
B5
0.52mg · 10% DV
Minerals
Phosphorus
162mg · 23% DV
Calcium
203mg · 20% DV
Iodine
14µg · 9% DV
Selenium
4.65µg · 8% DV
Potassium ⭐
270mg · 8% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 143 calories in 1 cup (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Yogurt with apple is a simple combination of creamy yogurt and chopped apple, rather than a dish with one fixed regional origin or recipe. It can be mixed together just before serving, or layered in a bowl; cinnamon is an optional flavouring, and the apple may be peeled or left with its skin on.
Serve it chilled for breakfast or as a snack. Depending on where you live, it works on its own or alongside oats, granola or nuts. The yogurt contributes protein and calcium, while the apple brings sweetness and a little fibre. Choose plain, unsweetened yogurt if you want to keep added sugar down, and add walnuts or oats when you’d like a more filling bowl.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.4g
MONOUNSATURATED
1.05g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.