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Lactose-free, low-fat, source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
5.2g
· 39%
Protein
4.6g
· 35%
Fat
1.5g
· 26%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.38mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Calcium
155mg · 16% DV
Phosphorus
110mg · 16% DV
Iodine
18µg · 12% DV
Selenium
2.7µg · 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
1g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
It is usually better tolerated because its lactose has been broken down, but it still contains milk proteins. It is not suitable for people with a milk allergy, and individual digestive tolerance can vary.
During production, lactose is split into glucose and galactose. These sugars taste sweeter than lactose, so the yogurt may seem sweeter even when no sugar has been added.
Yogurts containing live cultures may support digestive comfort for some people. Check the label for live or active cultures, since lactose-free does not automatically mean the product has a specific probiotic claim.
Keep it refrigerated, use a clean spoon, and follow the pack's use-after-opening guidance. Discard it if it develops an unusual smell, mould, or a markedly altered appearance.
Yes, but thawing can make it watery or grainy because the protein structure changes. Frozen and thawed yogurt is generally best used in smoothies, baking, or cooked dishes rather than eaten plain.
No. Lactose-free describes how the milk sugar is treated, while probiotic yogurt contains particular live microorganisms in meaningful amounts. A yogurt can be both, but the label should state this.
It can work well as part of a post-workout meal because it provides protein. Pairing it with fruit, oats, or another carbohydrate source can make recovery food more balanced after demanding training.
For most people, yes. If you experience reflux, a large serving shortly before lying down may be uncomfortable, so have it earlier or choose a smaller snack.
Temper it first by stirring a little warm cooking liquid into the yogurt, then add it over low heat. Avoid boiling after adding it, as high heat makes curdling more likely.
Lactose-free yogurt is still dairy and contains milk proteins, whereas plant-based versions vary widely in protein, texture, and ingredients. Those with a milk allergy need a plant-based option, while others can compare labels for added sugars and protein.
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.