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Source of protein and calcium, contains probiotics, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
5g
· 40%
Protein
4.2g
· 33%
Fat
1.5g
· 27%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.19mg · 15% DV
B5
0.38mg · 8% DV
Biotin
2.3µg · 8% DV
Minerals
Phosphorus
110mg · 16% DV
Calcium
150mg · 15% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
If it is kept cold and handled with a clean spoon, it is usually best eaten within 3–5 days. Discard it if you notice mold, fizzing, a strongly off smell, or unusual separation.
No, you do not have to; that liquid is whey and it forms naturally. Stir it back in for a looser texture or remove some if you prefer the yogurt thicker.
Yes, but the texture often becomes grainy or watery after thawing. Thawed yogurt is usually better in smoothies, soups, or cooked sauces than eaten plain.
Not by itself; overall daily intake matters more than the time on the clock. Plain yogurt can fit well as a light evening snack for many people.
Yes, especially when paired with fruit, oats, or another carbohydrate source. That combination gives you protein plus carbs, which is often more useful after training than yogurt alone.
It works well with fruit, oats, nuts, seeds, cucumber, mint, and garlic. These pairings make it useful in both sweet breakfasts and savory meals or dips.
Homemade yogurt is often less processed and usually has a simpler ingredient profile. Store-bought versions can still be a good option, but flavored products may include added sugar, thickeners, or flavorings.
High heat can reduce live cultures and change the texture. For hot dishes, adding yogurt gently or tempering it first usually works better than boiling it hard.
Some people tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance varies, so starting with a small portion is the safest approach.
Anyone with a dairy allergy should avoid it because it still contains milk proteins. People with weakened immune systems should also be cautious with homemade dairy if hygiene and refrigeration are uncertain.
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.