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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
126
KCAL / 100G
Carbs
5.4g
· 17%
Protein
5.1g
· 16%
Fat
9.2g
· 67%
Fiber
0.5g
Vitamins
B12
0.48µg · 20% DV
B2
0.22mg · 17% DV
Vitamin K
19µg · 16% DV
B5
0.39mg · 8% DV
Minerals
Phosphorus
137mg · 20% DV
Calcium
183mg · 18% DV
Iodine
18µg · 12% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.45g
MONOUNSATURATED
2.48g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
It contains 126 calories per 100g. The total calories will increase or decrease with portion size.
It provides 5.1g of protein per 100g. That gives it a moderate protein content for a dairy-based food.
There are 5.4g of carbohydrates per 100g. This makes it a relatively moderate-carb yogurt-based option.
It contains 9.2g of fat per 100g. So it may be richer than lighter yogurt-based alternatives.
Yes, it has 0.5g of fiber per 100g. The fiber content is low overall.
Its glycemic index is 28. That places it in the low-GI range.
It is compatible with omnivore, pescatarian, vegetarian, gluten-free, Mediterranean, and flexitarian eating patterns. Portion size still matters depending on your goals.
It is a minimally processed dairy food. Per 100g, it provides 5.1g protein and has a glycemic index of 28.
Yes, it contains dairy. It is not suitable for people with a dairy allergy or dairy sensitivity.
Yes, it is listed as compatible with a gluten-free diet. That makes it suitable for people avoiding gluten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.