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Low-fat yogurt (0.6%)
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
41
KCAL / 100G
Carbs
5.1g
· 50%
Protein
3.7g
· 36%
Fat
0.6g
· 14%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
Biotin
3.2µg · 11% DV
B5
0.38mg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Iodine
20µg · 13% DV
Calcium
120mg · 12% 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
0.4g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Once opened, keep it refrigerated and tightly covered, and use it within a few days for best quality. Discard it if you notice mold, a strongly off smell, or obvious flavor spoilage.
Yes, but freezing often changes the texture and makes it more grainy or separated after thawing. Thawed yogurt usually works better in smoothies, soups, or sauces than eaten plain.
It can be a practical post-workout option because it provides protein and is easy to pair with fruit or oats. If you need a more filling recovery snack, combine it with an extra carb or protein source.
For many people, yes—it is a light option because it is low in fat. But if dairy tends to trigger reflux, bloating, or digestive discomfort for you, timing may matter.
The biggest difference is texture and satiety: full-fat yogurt is usually creamier and may feel more satisfying. Low-fat yogurt is often preferred when someone wants a lighter-tasting option.
Not necessarily; a layer of liquid on top is often just normal separation. Stir it back in, but throw the yogurt away if there is mold, a clearly unpleasant smell, or major taste change.
Fruit, oats, chia seeds, nuts, and whole grains can make it more balanced and more filling. For savory meals, it pairs well with cucumber, herbs, legumes, and cooked vegetables.
High heat can make it split or curdle, so gentle heating works better in soups and sauces. Heating can also affect texture and reduce the activity of live cultures.
Yes, because it is still a dairy food and may cause symptoms in sensitive individuals. Some people tolerate yogurt better than milk, but that varies from person to person.
No—no single food causes weight loss on its own. Low-fat yogurt may help some people manage overall energy intake, but portion size and what you eat with it still matter most.
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.