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Full-fat, probiotic, calcium-rich
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
4.7g
· 29%
Protein
3.7g
· 23%
Fat
3.5g
· 48%
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
18µg · 12% DV
Selenium
3.5µg · 6% 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
— 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
2.2g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and ideally eaten within a few days. If it develops mold, a strong off smell, or obvious discoloration, it should be discarded.
Yes, but freezing can make the texture grainy or watery after thawing. Thawed yogurt usually works best in soups, sauces, or smoothies rather than eaten plain.
No, you do not need to; that liquid is whey, a natural part of yogurt. Stirring it back in gives a smoother, more even texture.
Yes, it can be a light evening snack on its own or paired with fruit or oats. If you are prone to reflux or a sensitive stomach, a smaller portion may feel more comfortable.
It can be a practical post-workout option because it provides both protein and carbohydrate. Pairing it with fruit, oats, or nuts can make it more filling.
Cooking can change its structure and reduce live cultures, especially at high heat. Its protein, fat, and basic nutrients do not simply disappear, though the texture and probiotic value may change.
Avoid adding it straight to very high heat. Temper it first, add it gradually, and stir continuously to lower the risk of splitting.
It works well with fruit, oats, whole grains, soups, vegetable dishes, and grilled meats. It also fits savory uses like garlic sauces, cucumber yogurt dips, and marinades.
Some people tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance varies, so starting with a small amount is the safest approach.
Strained yogurt is thicker because more liquid has been removed. Regular full-fat yogurt is usually looser in texture and more versatile for everyday eating and cooking.
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.