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Contains prebiotic fiber and dairy protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
83
KCAL / 100G
Carbs
6.2g
· 35%
Protein
3.8g
· 22%
Fat
3.4g
· 43%
Fiber
1.2g
Vitamins
B12
0.42µg · 18% DV
B2
0.18mg · 14% DV
Biotin
3.2µg · 11% DV
B5
0.37mg · 7% DV
Minerals
Phosphorus
105mg · 15% DV
Calcium
130mg · 13% DV
Iodine
20µg · 13% DV
Selenium
3.4µg · 6% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.15g
MONOUNSATURATED
0.95g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
It contains 83 calories per 100g. The calorie amount increases in proportion to the portion size.
It provides 3.8g of protein per 100g. It does contain protein, and the total amount depends on how much you eat.
There are 6.2g of carbohydrates per 100g. This can be useful if you track carb intake.
It has 3.4g of fat per 100g. Your actual fat intake will depend on your serving size.
Yes, it contains 1.2g of fiber per 100g. That can be a notable point for a yogurt product.
Its glycemic index is 30. This is a relevant reference point for people monitoring glycemic impact.
It is compatible with omnivore, pescatarian, vegetarian, Mediterranean, flexitarian, and gluten-free diets. Portion size still matters depending on your nutrition goals.
Yes, it contains dairy. People with a dairy allergy should avoid it unless advised otherwise by a professional.
Yes, it is classified as a processed food. This is the key classification for users checking processing level.
Per 100g, it contains 3.8g protein and 1.2g fiber. Protein and fiber are commonly considered when judging how filling a food may be.
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Nutrition data compiled from USDA FoodData Central and scientific sources.