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No cream, natural yogurt, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
5g
· 40%
Protein
4.1g
· 33%
Fat
1.5g
· 27%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Biotin
2.2µg · 7% 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
1g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
If you add yogurt to soup or sauce, temper it first with a little warm liquid and avoid boiling it hard for long. A small amount of flour or starch can also help keep the texture smooth.
Once opened, it is best used within a few days if kept refrigerated and handled with a clean spoon. If it develops mold, strong off-smells, or obvious discoloration, it should be discarded.
Yes, but the texture often becomes grainy or separated after thawing. It usually works better in smoothies, soups, or cooked dishes than as a plain spoonable yogurt afterward.
It can be a practical post-workout food because it provides protein, but many people do better pairing it with fruit, oats, or another carbohydrate source. That combination is often more satisfying and more balanced for recovery.
For most people, yes. But if you are sensitive to lactose or dairy close to bedtime, it may cause bloating or discomfort, so tolerance matters more than timing.
Non-cream yogurt usually tastes lighter and feels less rich than fuller-fat yogurt. It is often a good fit for everyday meals, dips, and cold sauces, while creamier recipes may benefit from a higher-fat yogurt.
Not necessarily; that liquid is whey, a natural part of yogurt. Stirring it back in helps restore the texture and keeps the product closer to how it was intended to be eaten.
It goes well with fruit, oats, nuts, seeds, and whole-grain foods. For a savory option, try it with cucumber, herbs, and a little olive oil.
Not automatically. Yogurt can be a useful part of a balanced diet, but its effects vary from person to person depending on tolerance, the rest of the diet, and individual digestive issues.
Anyone with a milk allergy should avoid it. People with lactose intolerance may tolerate small amounts or may still get symptoms, so individual response is important.
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Nutrition data compiled from USDA FoodData Central and scientific sources.