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A small amount of yogurt, a low-calorie, low-protein portion.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.5g
· 22%
Fat
3.3g
· 48%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
Biotin
3.5µg · 12% DV
B2
0.14mg · 11% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
18µg · 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
2.1g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and is best eaten within a few days for quality. If it develops mold, a strong off smell, or obvious discoloration, discard it.
No, a watery layer on top is usually normal separation. You can stir it back in, but if there is mold or a sour, unpleasant smell, do not eat it.
Yes, but freezing often changes the texture and makes it grainier or more watery after thawing. It works better in smoothies, soups, or sauces than eaten plain after freezing.
Curdling usually happens when yogurt is heated too quickly. Tempering it with a little warm liquid first and adding it over low heat while stirring helps keep it smooth.
It can work at either time, depending on what you pair it with. Before training, combining it with fruit or oats is often easier to use as fuel; after training, it can be a convenient protein-containing snack.
Yes, it can be a light evening option. Pairing it with fruit, oats, or seeds can make it more filling if you want a more satisfying snack.
It pairs well with fruit, oats, cucumber, herbs, garlic, and seeds. That makes it useful in breakfasts, snacks, dips, dressings, and light savory meals.
Not automatically. Lower fat may suit some eating patterns, but regular yogurt can be more satisfying for others, so the better choice depends on your overall diet and appetite.
Some people tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance still varies, so anyone with symptoms should test it cautiously.
People with a milk allergy should avoid it. Those with lactose intolerance, certain kidney conditions, or a need to be extra cautious with food storage should also pay attention to ingredients, freshness, and handling.
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.