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Rich and creamy, probiotic, high in calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
5.5g
· 22%
Protein
4g
· 16%
Fat
7g
· 62%
Fiber
0g
Vitamins
B12
0.5µg · 21% DV
B2
0.18mg · 14% DV
B5
0.45mg · 9% DV
Vitamin A
75µg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
13µg · 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
4.2g
MONOUNSATURATED
2g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
If kept cold and handled with a clean spoon, it usually stays fresh for a few days. Discard it if it develops mold, a strong off smell, or obvious spoilage.
Yes, but freezing often changes the texture and can make it grainy after thawing. It works better in soups, sauces, or cooked dishes than as a fresh spoonable yogurt afterward.
No, a layer of liquid on top is often just whey separating naturally. You can stir it back in unless there is mold, a foul smell, or another clear sign of spoilage.
Yes, it can be eaten at night if it sits well with you. Because it is richer, some people may find it heavier close to bedtime.
It can work as a light snack, but the creamier fat content may feel slow before training for some people. After exercise, pairing it with fruit or oats can make it a more balanced recovery option.
It goes well with fruit, oats, nuts, soups, and vegetable dishes. These pairings can make it more filling and add texture or sweetness depending on the meal.
Homemade yogurt with cream is usually softer, richer, and more velvety. Strained yogurt is thicker and more concentrated because more liquid has been removed.
High heat can reduce live cultures, so it may not offer the same probiotic effect as when eaten cold. It still contributes flavor, creaminess, and dairy protein in cooked recipes.
Some people with lactose intolerance tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance varies, so starting with a small amount is the safest approach.
Anyone with a milk allergy should avoid it. People with reflux, gallbladder issues, or very sensitive digestion may also find richer dairy harder to tolerate.
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.