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Source of protein and calcium, contains probiotics
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
6g
· 39%
Protein
3.7g
· 24%
Fat
2.5g
· 37%
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
Selenium
2.5µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
1.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated, close the container well, and generally use it within 2–3 days after opening. Using a clean spoon helps reduce contamination and preserve freshness.
Yes, but it may separate and develop a grainy texture after thawing. Thawed yogurt is usually best used in smoothies, baking, or sauces rather than eaten plain.
It works well with fruit, oats, nuts, and cinnamon for breakfast or a snack. For savory dishes, combine it with cucumber, herbs, and garlic for a cooling dip or sauce.
After exercise, pairing it with fruit or oats can make a convenient snack containing both protein and carbohydrate. Before training, a smaller serving may be more comfortable for people who are sensitive to dairy.
For most people, yogurt can be a suitable light evening snack. Those with reflux, lactose intolerance, or dairy-related bloating may prefer not to eat it immediately before bed.
Yogurt is a fermented dairy food, but not every yogurt should be assumed to deliver a clinically established probiotic benefit. Check the label for statements about live cultures or specific probiotic strains.
Some people tolerate yogurt better than milk because fermentation breaks down part of its lactose. Tolerance varies, however, so lactose-free yogurt may be a better choice for people who develop symptoms.
Homemade yogurt varies in tanginess and texture according to the milk, starter, and fermentation conditions used. Commercial yogurt is generally more consistent, while its ingredient list shows whether any additional ingredients have been used.
Not necessarily; the clear liquid is often whey separation and is not, by itself, a sign of spoilage. Stir it back in, but discard the yogurt if it has mold, an unusual color, or a distinctly unpleasant smell.
Plain varieties can be mixed with mashed fruit and oats for a simple snack. It should not be given to children with a milk allergy, and caregivers should seek medical advice if there is a history of food reactions.
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Nutrition data compiled from USDA FoodData Central and scientific sources.