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Low fat, high protein, probiotic, calcium source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
60
KCAL / 100G
Carbs
4.5g
· 29%
Protein
10g
· 64%
Fat
0.5g
· 7%
Fiber
0g
Vitamins
B12
0.8µg · 33% DV
B2
0.23mg · 18% DV
Biotin
2.5µg · 8% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
8µg · 5% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Often yes, because higher protein intake can help increase satiety. How filling it feels still depends on portion size, what you eat with it, and your own appetite.
Yes, it can be a convenient post-exercise option because protein supports muscle repair. Pairing it with fruit or oats can make it a more balanced recovery snack.
It works well with fruit, oats, nuts, seeds, or whole-grain toppings. Combining it with carbohydrate-rich foods can make it more suitable for breakfast or after training.
Yes, it can be a light evening snack for many people. Compared with heavier foods, it may feel easier to digest, though portion size still matters if you are sensitive to dairy before bed.
It can fit well into a weight-loss diet because the high protein content may help with fullness and meal structure. Weight loss still depends on overall eating habits and total energy intake across the day.
No, lowering the fat does not remove the protein. However, full-fat dairy may naturally contain more fat-soluble vitamins, and low-fat versions can feel less rich in texture.
Some people tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance varies, so people with lactose intolerance should test their response carefully.
Once opened, it should be refrigerated and is usually best eaten within a few days. Follow the package instructions, and discard it if the smell, taste, or texture changes noticeably.
Yes, but freezing can change the texture and make it watery or grainy after thawing. It is usually better used in smoothies or cooking after freezing rather than eaten plain.
Anyone with a dairy allergy should avoid it because it contains milk proteins. People who need to limit protein intake, such as some with kidney disease, may also need individual guidance.
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.