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Full-fat yogurt with a smooth homogenized texture
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
Iodine
22µg · 15% DV
Phosphorus
95mg · 14% DV
Calcium
121mg · 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Homogenization distributes the fat droplets more evenly, creating a smoother, creamier texture. It does not automatically mean that the yogurt contains additives.
No. The liquid is usually whey, a normal separation that can be stirred back in. Discard the yogurt if there is mold, an unpleasant sharp smell, or signs of gas formation.
The combination of protein and fat may help yogurt feel more satisfying as a snack or part of a meal. How filling it is also depends on the serving and the foods eaten with it.
Try it with oats, fruit, walnuts, or chia seeds for a sweet breakfast bowl. For a savory option, mix it with cucumber, mint, and a little olive oil.
It can curdle when added directly to boiling food. Let the dish cool slightly, mix a little warm cooking liquid into the yogurt first, then add it after the heat has been lowered or switched off.
Keep it refrigerated with the lid closed and use a clean spoon each time. Follow the package instructions and use-by date, especially after opening.
It can be frozen, but it may become watery or grainy after thawing. Thawed yogurt is usually best used in smoothies, soups, or sauces rather than eaten plain.
Strained yogurt has some whey removed, so it is typically thicker and denser. Homogenized yogurt is generally smoother and more spoonable, making the choice mainly a matter of texture and recipe use.
Its protein makes it a useful post-exercise snack or meal component. Pairing it with fruit or a grain-based food can provide both protein and carbohydrate after training.
People with a milk allergy should avoid it because it contains dairy. Some people with lactose intolerance can tolerate yogurt, but intake should be guided by individual symptoms and professional advice when needed.
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.