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Traditional Turkish yogurt, probiotic, calcium source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.8g
· 24%
Fat
3.2g
· 46%
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
0.8g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and ideally eaten within a few days. If it develops mold, a strong off smell, or obvious discoloration, it should be discarded.
Usually not. That liquid is whey, which naturally separates and can simply be stirred back in.
Yes, but the texture often becomes grainier or more watery after thawing. It tends to work better in soups, sauces, or cooked dishes than for eating plain afterward.
For most people, yes. But anyone with lactose sensitivity or a sensitive stomach may notice bloating or discomfort depending on personal tolerance.
It can work as a light post-workout snack, but it is often more useful paired with fruit, oats, or another carbohydrate source. That combination better supports recovery than yogurt alone.
Cooking can reduce live cultures and affect some heat-sensitive components, but it does not erase the basic protein, fat, and carbohydrate content. Gentle heating helps prevent curdling in soups and sauces.
Foods like oats, chia seeds, nuts, fruit, or cooked grains can make it more satisfying. Combining yogurt with fiber-rich or fat-containing foods usually helps it feel more substantial.
It depends on how you want to use it. Yogurt is usually better for spoonable meals and recipes, while kefir is more convenient as a drink and has a different texture and flavor.
Not for everyone. Many people tolerate yogurt well, but those with a dairy allergy or some forms of lactose intolerance may need to avoid it or choose carefully.
Yes, it works well in dips, cold sauces, soups, and meze-style dishes. Its tangy dairy flavor pairs especially well with cucumber, garlic, mint, and legumes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.