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Rich in protein, made by straining yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
59
KCAL / 100G
Carbs
3.6g
· 25%
Protein
10g
· 69%
Fat
0.4g
· 6%
Fiber
0g
Vitamins
B12
0.5µg · 21% DV
B2
0.14mg · 11% DV
B5
0.4mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Phosphorus
135mg · 19% DV
Calcium
110mg · 11% DV
Zinc
1mg · 9% DV
Iodine
14µg · 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
0.25g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Often similar, but not always identical. The texture and tang depend on how it was made, how much whey was removed, and whether it was heated or concentrated during production.
Warm it gently over low heat rather than boiling it hard. If adding it to soup or sauce, mix in a little warm liquid first to temper it.
Once opened, it is best used within a few days if kept refrigerated and handled with a clean spoon. Discard it if you notice mold, strong off-smells, or obvious discoloration.
Yes, but freezing can make the texture grainy or separated after thawing. It usually works better in cooked dishes, dips, or smoothies than as a plain spoonable yogurt afterward.
Yes, it can be a convenient post-workout option because it provides protein. Pairing it with fruit, oats, or another carbohydrate source can make recovery more balanced.
Yes, if dairy sits well with you. Some people find it light and easy to include in an evening snack, while others with dairy sensitivity may prefer it earlier in the day.
No, not automatically. Fermentation may reduce some lactose, but it still contains dairy and may not suit people with lactose intolerance or milk allergy.
It works well with fruit, oats, nuts, herbs, cucumber, garlic, and olive oil. That makes it useful in both sweet breakfasts and savory dips or sauces.
Its thicker texture can slow eating and make it feel more substantial. Its relatively high protein content can also help with satiety.
Anyone with a milk allergy should avoid it. People with lactose intolerance, very sensitive digestion, or medical advice to limit protein or dairy should check their tolerance and portion size.
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.