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All →Milk & Dairy
All →🥛
Calcium, probiotic, protein source
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Cow yogurt (240 g) has 146 calories. That works out to 61 calories per 100 g. It contains 11.3 g of carbs, 8.4 g of protein, 7.9 g of fat and 0 g of fiber. Its 1 µg of B12 covers 40% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 2% DV
Protein
3.5g
· 7% DV
Fat
3.3g
· 4% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 22% · Fat 48%
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
Biotin
3.5µg · 12% DV
B5
0.4mg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
121mg · 12% DV
Iodine
16µg · 11% DV
Zinc
1mg · 9% DV
High
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 61 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 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
0.9g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Yogurt made with live, active cultures may contain probiotic microorganisms. Products heat-treated after fermentation may have fewer live cultures, so check the label for a live-cultures statement.
The liquid on top is whey, and it is not usually a sign of spoilage. It contains protein and water-soluble nutrients, so you can stir it back in rather than pour it away.
Once opened, keep it refrigerated, close the container properly, and use a clean spoon; it is generally best eaten within a few days. Discard it if you notice mold, an unpleasant sharp odor, or unusual discoloration.
Yogurt can be frozen, but it may separate and become watery or grainy after thawing. Thawed yogurt is usually best used in smoothies, soups, sauces, or baking rather than eaten plain.
Calcium in dairy foods can affect the absorption of certain antibiotics. With tetracycline and quinolone antibiotics in particular, follow your pharmacist’s or prescriber’s advice and separate yogurt from the dose by several hours when advised.
For most people, yogurt at night is not harmful and can make a light snack. Those with reflux, lactose intolerance, or symptoms that worsen when lying down may prefer not to eat it immediately before bed.
Yes, yogurt can be a convenient source of protein after exercise. Pairing it with carbohydrate-containing foods such as fruit or oats can support post-workout recovery and replenishment.
Cow’s yogurt naturally provides dairy protein, while protein content, texture, and ingredients in plant-based yogurts vary widely by base ingredient. Check plant-based labels for added sugar, fats, and whether calcium has been added.
During fermentation, yogurt cultures break down some of the lactose. Live cultures may also help with lactose digestion, although individual tolerance varies.
No. A stainless-steel spoon does not meaningfully reduce yogurt’s nutritional value or its live cultures; this is a common myth. Using a clean spoon matters more.
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Nutrition data compiled from USDA FoodData Central and scientific sources.