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High in protein and low in fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
59
KCAL / 100G
Carbs
5g
· 35%
Protein
8.1g
· 56%
Fat
0.6g
· 9%
Fiber
0.4g
Vitamins
B12
0.42µg · 18% DV
B2
0.19mg · 15% DV
B5
0.36mg · 7% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
104mg · 15% DV
Iodine
20µg · 13% DV
Calcium
112mg · 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.32g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
High-protein low-fat tzatziki has 59 calories per 100 g. It is a lower-calorie dairy option.
A 100 g serving contains 8.1 g of protein. It can help add protein to meals or snacks.
Yes, it is listed as compatible with a keto diet. Since it provides 5 g of carbohydrates per 100 g, portion size should fit your daily carbohydrate target.
Yes. It contains just 0.6 g of fat per 100 g, making it a low-fat option.
Yes, it contains 5 g of carbohydrates per 100 g. People tracking carbs can account for this amount when choosing a portion.
High-protein low-fat tzatziki has a glycemic index of 20. This is considered a low glycemic index value.
It provides 8.1 g of protein per 100 g, contributing to protein intake. How filling it feels also depends on the person and the rest of the meal.
Yes, it is listed as suitable for a gluten-free diet. If you have celiac disease or gluten sensitivity, also check the package for cross-contact information.
High-protein low-fat tzatziki contains dairy. It is not suitable for people with a dairy allergy.
Yes, it is compatible with vegetarian, pescatarian, flexitarian, and Mediterranean diets. It also fits omnivorous eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.