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High-protein, strained 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
0.9µg · 38% DV
B2
0.23mg · 18% DV
Biotin
4µg · 13% DV
B5
0.5mg · 10% DV
Minerals
Iodine
34µg · 23% DV
Phosphorus
135mg · 19% DV
Calcium
110mg · 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
— 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
0.09g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Strained yogurt has some of its whey removed, so it is thicker, creamier, and usually more filling than regular yogurt. That texture makes it especially useful for breakfasts, snacks, dips, and sauces.
It works both ways, but pairing it with fruit, oats, nuts, or seeds usually makes it more satisfying and balanced. For savory meals, it also pairs well with cucumber, herbs, and olive oil.
Yes, its protein content makes it a practical post-workout option. Adding a carbohydrate source such as fruit or whole grains can make recovery meals more complete.
Yes, it can be a light and convenient evening snack. People who are sensitive to dairy may prefer a smaller portion if they notice bloating or discomfort before bed.
High heat can make it split or become watery. If you use it in soups or hot dishes, gentle heating and tempering usually help preserve a smoother texture.
After opening, keep it refrigerated, sealed, and use a clean spoon each time. Follow the use-by date and discard it sooner if the smell, taste, or appearance changes.
Yes, but freezing often changes the texture and may make it grainier or more watery after thawing. It is usually better after thawing in smoothies, sauces, or cooked recipes than eaten plain.
No, standard strained yogurt is still a dairy food and naturally contains lactose. People with lactose intolerance may tolerate it differently, but lactose-free versions are the safer choice if symptoms are an issue.
It can be helpful because it is high in protein and low in fat, which may support fullness. The overall effect still depends on portion size and what you mix into it, such as honey, granola, or sweet sauces.
Yes, its thick texture makes dips, dressings, and savory spreads creamier without becoming too runny. It works especially well with garlic, dill, mint, lemon, and cucumber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.