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Source of protein, calcium, and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
89
KCAL / 100G
Carbs
5g
· 24%
Protein
4.1g
· 20%
Fat
5.1g
· 56%
Fiber
0g
Vitamins
B12
0.48µg · 20% DV
B2
0.22mg · 17% DV
Biotin
3.2µg · 11% DV
B5
0.36mg · 7% DV
Minerals
Phosphorus
120mg · 17% DV
Calcium
155mg · 16% DV
Iodine
20µg · 13% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.25g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Buffalo milk naturally gives yogurt a richer, denser texture, so blends with cow’s milk often feel thicker and creamier. You’ll usually notice the difference in spoonability and mouthfeel.
It works well with fruit, oats, nuts, or seeds for a more filling breakfast or snack. For a savory option, pair it with eggs, cucumbers, herbs, or whole grains.
It can fit either time depending on portion size and what you eat with it. Before training, a lighter serving is often easier to digest; after training, pairing it with fruit or grains can make it more practical.
Yes, its thicker texture can make dips and mezze feel creamier and more substantial. If you want a looser consistency, add water or lemon juice gradually.
Once opened, it is best kept refrigerated and eaten within a few days for best quality and safety. Using a clean spoon each time helps it stay fresh longer.
Yes, but freezing can change the texture and cause separation after thawing. It is usually better used later in smoothies, soups, or sauces than eaten plain.
Yes, high heat can make yogurt split or become watery. For soups and hot sauces, gentle heating and tempering usually give better results.
Yes, it can be part of a daily diet if it fits your overall eating pattern and portion needs. The main thing is to consider your total dairy intake and personal tolerance.
Some people tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance still varies, so starting with a small amount is the safer approach.
Anyone with a milk allergy should avoid it because it contains dairy allergens. People with lactose intolerance or those on medically restricted diets may also need to watch portion size and frequency.
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.