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Full fat, probiotic, calcium source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Dost Full Fat Yogurt (200 g) has 124 calories. That works out to 62 calories per 100 g. It contains 9.4 g of carbs, 7 g of protein, 6.4 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 32% of the Daily Value. Its glycemic index is 36 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
124
KCAL / 200G
Carbs
9.4g
· 3% DV
Protein
7g
· 14% DV
Fat
6.4g
· 8% 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 31% · Protein 23% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | |
| Total fat | 6.4 g | 8% |
| Saturated fat | 4.2 g | 21% |
| Trans fat | 0.06 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 9.4 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 7 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 124 kcal |
| 1 tablespoon (medium) | 15 g | 9 kcal |
| 1 cup (extra small) | 50 g | 31 kcal |
| 100 g | 100 g | 62 kcal |
| 1 cup (small) | 100 g | 62 kcal |
| 1 piece (medium) | 150 g | 93 kcal |
| 1 serving (large) | 250 g | 155 kcal |
| 1 cup (large) | 300 g | 186 kcal |
| 1 cup (extra large) | 400 g | 248 kcal |
| 1 pack (large) | 500 g | 310 kcal |
Calculated from 62 calories per 100 g.
Yes, Dost Full Fat Yogurt can replace sour cream in dips, toppings, and many sauces. It tastes tangier and may be thinner, so add it off the heat or use it as a cold topping to avoid splitting.
High heat can reduce the number of live cultures in Dost Full Fat Yogurt. For the most live cultures, eat it cold or stir it into food after cooking rather than boiling it in a soup or sauce.
Yes. The liquid is whey, which naturally separates from yogurt, and it is safe to stir back in or use in smoothies, soups, and baking. Its presence alone does not mean the yogurt has spoiled.
Discard Dost Full Fat Yogurt if you see mold, notice an unusually unpleasant smell, or find unexpected discoloration or a swollen container. A mildly tangy smell and a little separated whey are normal for yogurt.
Keep it covered and refrigerated, and aim to finish it within about a week of opening. Use a clean spoon each time and follow any shorter storage period printed on the package; leave it out only briefly while serving.
Yes, but freezing can make Dost Full Fat Yogurt watery or grainy after thawing. Stir it well and use it in cooked dishes, smoothies, or baking; the changed texture is less appealing when eaten plain.
Some people with lactose intolerance tolerate yogurt better than milk because fermentation uses up part of its lactose, but Dost Full Fat Yogurt is not lactose-free. If even small amounts trigger symptoms, choose a lactose-free alternative.
Yes. Mix Dost Full Fat Yogurt with oats and refrigerate the mixture overnight; it gives the oats a creamy, tangy base. Add fruit or nuts before serving, and thin it with a little milk if it becomes too thick.
Greek yogurt is strained to remove more whey, so it is usually thicker and more concentrated. Dost Full Fat Yogurt has a softer, spoonable texture; you can strain it at home when a recipe needs a thicker yogurt.
Yes. Its tanginess makes Dost Full Fat Yogurt useful in marinades for chicken or vegetables, where it coats the food and adds flavor. Keep raw-meat marinade separate from any portion you plan to serve as a sauce.
Vitamins
B12
0.76µg · 32% DV
B2
0.36mg · 28% DV
Biotin
4.4µg · 15% DV
B5
0.7mg · 14% DV
Minerals
Phosphorus
190mg · 27% DV
Calcium
240mg · 24% DV
Iodine
26µg · 17% DV
Potassium ⭐
310mg · 9% DV
Sodium
90mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 124 calories in 1 cup (medium) (200 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.
Dost Full Fat Yogurt is a Turkish-style yogurt made by fermenting milk with yogurt cultures. It has a spoonable, creamy texture and a gently tangy taste, and works just as well on its own as alongside a meal.
In Turkey, yogurt is commonly served at breakfast with fruit or honey, and at lunch or dinner beside rice, vegetables and other savoury dishes. It is also the base for cacık, a refreshing yogurt-and-cucumber dish. Outside Turkey, try it in a breakfast bowl, as a dip, or stirred into soups and sauces. It provides protein and calcium, along with yogurt cultures; pair it with fruit for a simple snack.
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.
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
4.2g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.