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Live probiotic cultures, apricot pieces, source of calcium and protein
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Apricot probiotic yogurt (125 g) has 103 calories. That works out to 82 calories per 100 g. It contains 16.5 g of carbs, 4.5 g of protein, 2.3 g of fat and 0.9 g of fiber. Its 0.5 µg of B12 covers 21% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 100 g
82
KCAL / 100G
Carbs
13.2g
· 5% DV
Protein
3.6g
· 7% DV
Fat
1.8g
· 2% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 17% · Fat 20%
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Biotin
2.2µg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
12µg · 8% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 82 calories in 100 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.
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
1.1g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
It depends on the product and how it was made. Look for wording such as “live and active cultures” or named probiotic strains on the label, as heat treatment can reduce or eliminate live cultures.
It can be a convenient option, but flavoured yogurts may contain added sugar, sweeteners, flavourings, or fruit preparations. Comparing the ingredient list with plain yogurt is more useful than assuming the apricot version is automatically better.
It works well at breakfast, as a snack, or after exercise. Pairing it with oats, nuts, or seeds can make it a more filling snack by adding fibre and unsaturated fats.
Yes, it can be eaten in the evening if it suits your digestion and overall eating routine. People prone to reflux or dairy-related bloating may prefer not to have it immediately before lying down.
High heat can substantially reduce the number of live cultures. For warm dishes, stir it in after cooking rather than boiling it.
Keep it refrigerated, tightly covered, and use it within the time stated on the package after opening. Do not leave it at room temperature for extended periods.
Yes, but freezing may make the yogurt watery or grainy after thawing. The survival of live cultures can also be affected by freezing and thawing.
Some people tolerate yogurt better than milk because fermentation reduces some lactose, but tolerance varies widely. Start with a small serving or choose a lactose-free yogurt if needed.
Pasteurized yogurt can be part of a child’s diet, but it is worth checking flavoured versions for added sugars and sweeteners. Plain yogurt with real fruit is often an easy alternative for frequent use.
Oats, walnuts, almonds, chia seeds, and fresh fruit pair well with its flavour. These additions can provide extra fibre and fats that may help make the snack more satisfying.
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Nutrition data compiled from USDA FoodData Central and scientific sources.