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Yogurt-based frozen dessert
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
24.5g
· 69%
Protein
3.8g
· 11%
Fat
3.1g
· 20%
Fiber
0.2g
Vitamins
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Biotin
1.5µg · 5% DV
Minerals
Phosphorus
105mg · 15% DV
Calcium
125mg · 13% DV
Iodine
18µg · 12% DV
Selenium
3.2µg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.9g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Kahve Dünyası Froya Frozen Yogurt contains 140 calories per 100 grams. The total calories will increase with larger portions.
It provides 3.8 g protein per 100 g. It contains some protein, but it is not a high-protein food based on these values.
It has 24.5 g carbohydrates per 100 g. Carbohydrates are the dominant macronutrient compared with protein and fat.
It contains 3.1 g fat per 100 g. Its fat content is lower than its carbohydrate content.
Yes, but only a small amount. It has 0.2 g fiber per 100 g.
Its glycemic index is 45. That suggests a moderate glycemic impact, though portion size still matters.
It can fit into a diet depending on portion size, since it has 140 calories per 100 g. Its nutrition profile is more carb-focused than protein-focused.
It is listed as compatible with omnivore, vegetarian, and flexitarian diets. That suitability is based on the provided diet compatibility information.
Yes. It contains dairy, so it is not suitable for people with a dairy allergy.
Yes, it is classified as processed. The processing level is an important part of how the product is evaluated.
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Nutrition data compiled from USDA FoodData Central and scientific sources.