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Creamy fermented dairy product, source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (small) of Gervais yogurt (150 g) has 146 calories. That works out to 97 calories per 100 g. It contains 7.2 g of carbs, 6.1 g of protein, 9 g of fat and 0 g of fiber. Its 0.6 µg of B12 covers 25% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (small) · 150 g
146
KCAL / 150G
Carbs
7.2g
· 3% DV
Protein
6.1g
· 12% DV
Fat
9g
· 12% 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 21% · Protein 18% · Fat 61%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 146 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 5.7 g | 29% |
| Trans fat | 0.3 g | |
| Sodium | 75 mg | 3% |
| Total carbohydrate | 7.2 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 6.1 g | 12% |
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 cup (small) | 150 g | 146 kcal |
| 1 tablespoon (grated) | 15 g | 15 kcal |
| 1 ounce (mini) | 28 g | 27 kcal |
| 2 tablespoon (double) | 30 g | 29 kcal |
| 1 piece (small) | 50 g | 49 kcal |
| 100 g | 100 g | 97 kcal |
| 1 serving (medium) | 100 g | 97 kcal |
| 1 serving (large) | 180 g | 175 kcal |
| 1 pack (whole) | 200 g | 194 kcal |
Calculated from 97 calories per 100 g.
Gervais yogurt is a creamy fermented dairy product. You can eat it on its own, pair it with fruit, or use it as a base for dips and simple sauces.
No, the names do not automatically mean the same product. Fromage frais is a fresh cheese product, while Gervais yogurt is identified as yogurt; Gervais products and recipes can differ by market.
Gervais yogurt is not necessarily Greek yogurt. Greek yogurt is typically strained to make it thicker, while the name Gervais alone does not tell you whether a product has been strained or how concentrated it is.
Gervais yogurt is fermented, but fermentation does not guarantee that live cultures remain in the finished product. Whether cultures are present depends on how it is made and handled; the package may specify this.
Yes, Gervais yogurt works in dips, sauces, and some baked dishes. For hot sauces, stir a little warm liquid into it first, then add it gradually and avoid boiling to reduce the chance of curdling.
Gervais yogurt can replace sour cream in dips, toppings, and some recipes, though its tang and thickness may differ. In baking, substitution can change moisture and texture, so results may not match the original.
You can freeze Gervais yogurt, but thawing may make it grainy or separate. It is usually better suited to cooked dishes or smoothies after freezing than to eating plain; stir it well once thawed.
Keep Gervais yogurt covered in the refrigerator after opening and follow the package’s storage instructions. Use a clean spoon, and discard it if its smell, appearance, or texture has noticeably changed.
Some people with lactose intolerance tolerate yogurt better than milk, but Gervais yogurt is not automatically lactose-free. If yogurt triggers your symptoms, choose a product specifically made without lactose.
Sometimes: Gervais yogurt can lighten cold sauces, dressings, and toppings in place of cream. It is more acidic and may split under high heat, so it is not a dependable one-for-one substitute in every cooked recipe.
Vitamins
B12
0.6µg · 25% DV
B2
0.27mg · 21% DV
Biotin
5.25µg · 18% DV
B5
0.52mg · 10% DV
Minerals
Phosphorus
150mg · 21% DV
Calcium
210mg · 21% DV
Iodine
18µg · 12% DV
Selenium
4.5µg · 8% DV
Potassium ⭐
270mg · 8% DV
Sodium
75mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 146 calories in 1 cup (small) (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.
Gervais yogurt is a branded fermented dairy product with a smooth, creamy consistency. It has the gentle tang associated with yogurt, while its richer texture makes it enjoyable on its own or paired with fruit. It is sold ready to eat, so there is no preparation beyond chilling or adding toppings.
Serve it for breakfast or as a snack, with fresh fruit, oats or a little honey; it also works as a cooling side alongside savoury meals. Its nutritional profile includes protein and calcium, with 97 calories per 100 g. For a lighter serving, keep toppings simple and choose fruit rather than adding extra sweeteners.
Medium
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
5.7g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.