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Sour yogurt, fermented dairy, probiotic source, rich in calcium and protein.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.5g
· 22%
Fat
3.3g
· 48%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
B2
0.14mg · 11% DV
Biotin
3.2µg · 11% DV
B5
0.4mg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
121mg · 12% DV
Iodine
16µg · 11% DV
Zinc
1mg · 9% 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
2.1g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
As yogurt cultures convert lactose into lactic acid, acidity rises and the flavor becomes more tangy. A longer fermentation period generally produces a sharper taste.
Cucumber, olive oil, dill, and roasted vegetables can balance its tang in savory dishes. For sweet uses, fruit and cinnamon can soften the perception of sourness without relying on added sugar.
For plain products, the main difference is usually the flavor and acidity created during fermentation; nutrition varies more by brand and milk-fat level. Fruit-flavored or sweetened yogurts can differ substantially because of added ingredients.
High heat and rapid boiling can cause yogurt proteins to clump. For soups and sauces, temper the yogurt with a little warm liquid first, then heat gently rather than boiling hard.
Whisk it with a little flour or starch if the recipe uses one, then slowly stir in warm soup liquid to raise its temperature. Add it back gradually while stirring and avoid a vigorous boil.
Keep it refrigerated, use a clean spoon each time, and follow the storage guidance and use-by date on the package. Discard it if you notice mold, gas buildup, pink or green discoloration, or an unusual unpleasant odor.
It can be frozen, but it may separate and become grainy after thawing. Thawed yogurt is usually best used in blended dishes such as soups, sauces, or smoothies rather than eaten plain.
It can make a practical post-workout snack when paired with a carbohydrate food such as fruit, oats, or whole grains. Its protein contributes to the protein portion of recovery eating, while individual needs depend on training and the overall diet.
A small serving is fine for many people, but its tangy acidity may worsen symptoms in people with reflux or sensitivity to dairy. If that applies to you, avoid having it right before lying down and assess your own tolerance.
Because fermentation breaks down some lactose, some people tolerate yogurt better than milk. Tolerance varies, however, so people with significant symptoms may prefer lactose-free yogurt or seek individual advice from a healthcare professional.
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.