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Fat-free, source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fave Zero-Fat Yogurt (150 g) has 83 calories. That works out to 55 calories per 100 g. It contains 9 g of carbs, 6.8 g of protein, 0.2 g of fat and 0 g of fiber. Its 0.7 µg of B12 covers 28% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
83
KCAL / 150G
Carbs
9g
· 3% DV
Protein
6.8g
· 14% DV
Fat
0.2g
· 0% 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 55% · Protein 42% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 83 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 83 mg | 4% |
| Total carbohydrate | 9 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 6.8 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 serving (medium) | 150 g | 83 kcal |
| 1 tablespoon (small) | 15 g | 8 kcal |
| 100 g | 100 g | 55 kcal |
| 1 cup (small) | 100 g | 55 kcal |
| 1 cup (medium) | 150 g | 83 kcal |
| 1 pack (medium) | 150 g | 83 kcal |
| 1 cup (large) | 200 g | 110 kcal |
| 1 serving (large) | 250 g | 138 kcal |
| 1 pack (large) | 500 g | 275 kcal |
Calculated from 55 calories per 100 g.
Fave Zero-Fat Yogurt has almost no fat, so it may taste less creamy and feel thinner than full-fat yogurt. The exact texture and tanginess depend on how the product is made.
Yes, you can use Fave Zero-Fat Yogurt in sauces, soups, and marinades, but it may split if boiled. Stir it in near the end of cooking, or temper it first by mixing in a little warm liquid.
Fave Zero-Fat Yogurt can replace sour cream in dips, dressings, and as a topping, though it tastes tangier and is less rich. For hot dishes, add it off the heat to reduce the chance of curdling.
Yes, Fave Zero-Fat Yogurt blends well into smoothies and adds a tangy, creamy element. Since it contains very little fat, pair it with ingredients such as nut butter or avocado if you want a richer texture.
Keep Fave Zero-Fat Yogurt refrigerated with its lid closed, and use a clean spoon each time. Discard it if its smell, appearance, or texture changes noticeably, and follow the storage directions on the package.
Yes, Fave Zero-Fat Yogurt can be frozen, but thawing often makes it grainy or watery. Freeze it only if you plan to use it in a smoothie or cooked recipe, rather than expecting its original texture.
Fave Zero-Fat Yogurt can replace Greek yogurt in some recipes, but it may be thinner and less dense. For dips or baking, drain it through a fine sieve or clean cloth first to concentrate the texture.
Fave Zero-Fat Yogurt can fit a weight-loss eating pattern as a lower-fat yogurt option, and its protein can help make a snack more filling. It does not cause weight loss by itself; toppings and portion size also matter.
Yes, people with diabetes can include Fave Zero-Fat Yogurt, but its carbohydrates can affect blood glucose. Choose it plain rather than adding sugar or sweetened toppings, and account for it within your usual meal plan.
Fave Zero-Fat Yogurt's protein can contribute to fullness, though it may be less satisfying on its own for some people. Pair it with fruit, oats, or nuts for a more substantial snack.
Vitamins
B12
0.68µg · 28% DV
B2
0.3mg · 23% DV
Biotin
3.75µg · 13% DV
B5
0.52mg · 10% DV
Minerals
Phosphorus
180mg · 26% DV
Calcium
225mg · 23% DV
Iodine
30µg · 20% DV
Selenium
5.25µg · 10% DV
Potassium ⭐
270mg · 8% DV
Sodium
83mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 83 calories in 1 serving (medium) (150 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.
Fave Zero-Fat Yogurt is a ready-to-eat yogurt made from milk with the fat removed. It has the familiar tang of yogurt, but is generally less creamy and feels lighter than full-fat varieties. Enjoy it plain or with fruit and oats at breakfast, or use it in smoothies, dips and dressings. In Turkey, yogurt is also commonly served alongside meals and used in dishes such as cacık; elsewhere, it makes an easy base for snacks and sauces.
It is fat-free and provides protein and calcium; a 100 g serving has 4.5 g of protein and 55 calories. It suits anyone looking for a lighter yogurt option. For a thicker texture, strain it before serving, or pair it with oats, nuts or fruit.
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 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
0.09g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.