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Full-fat, plain white yogurt. Source of protein, calcium, and probiotics.
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
0.37µg · 15% DV
B2
0.18mg · 14% DV
Biotin
3.2µg · 11% DV
B5
0.38mg · 8% DV
Minerals
Iodine
34µg · 23% DV
Phosphorus
95mg · 14% DV
Calcium
121mg · 12% 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
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Once opened, it is best kept refrigerated and used within a few days for best quality. If it develops mold, a strongly off smell, or excessive separation with an unusual appearance, discard it.
Yes, but freezing often changes the texture and makes it grainier or more watery after thawing. Thawed yogurt usually works better in soups, sauces, or cooked dishes than eaten plain.
Usually not. That liquid is whey, which naturally separates and can simply be stirred back in.
Yes, it can be a light evening snack depending on portion and what you pair it with. Combining it with fruit or oats can make it more satisfying than eating it alone.
It can fit either time depending on your goal and tolerance. After training, pairing it with fruit or oats is a practical option, while large portions right before exercise may feel heavy for some people.
Greek-style or strained yogurt is usually thicker because some whey has been removed. Full fat white yogurt is typically looser and more versatile for everyday use in sauces, bowls, and cooking.
No. Heating can reduce live cultures, but it does not erase the yogurt’s protein, calcium, or overall nutritional value.
Some people do, because fermentation breaks down part of the lactose. Tolerance varies, so starting with a small amount is the safest approach.
It works well with fruit, oats, nuts, cucumber, herbs, and cooked grains. Those pairings can make it more balanced and useful as either a snack, breakfast, dip, or side.
No, plain full fat white yogurt is generally considered minimally processed. It is made mainly by fermenting milk, especially when it has no long list of added flavorings or stabilizers.
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Nutrition data compiled from USDA FoodData Central and scientific sources.