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Full-fat, probiotic, calcium-rich
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
4.7g
· 29%
Protein
3.6g
· 22%
Fat
3.5g
· 49%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.38mg · 8% DV
Biotin
2.2µg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
3.5µg · 6% 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
2.2g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Once opened, it is best kept refrigerated and used within a few days, especially if you always use a clean spoon. If it develops mold, fizzing, or a clearly off smell, it should be discarded.
No, that liquid is normal whey. Stirring it back in helps keep the texture and nutrients more evenly distributed.
Yes, for many people it works well as an evening snack because it is easy to eat and can be satisfying. Pairing it with fruit, oats, or nuts can make it more filling.
Yes, it can be a practical post-workout option because it provides both protein and carbohydrates. Adding fruit or a grain source can make recovery nutrition more balanced.
Neither is automatically better; they serve different purposes. Full-fat yogurt is usually looser and more versatile for everyday meals, while strained yogurt is typically thicker and denser.
Heating does not remove all of its protein or basic nutrients, but it can reduce live cultures. If you want the benefits of live bacteria, avoid prolonged high heat.
Sourness is a normal result of fermentation and does not automatically mean the yogurt has spoiled. It should only be avoided if the sourness comes with mold, gas, or a clearly unpleasant smell.
It goes well with oats, fruit, eggs, cucumbers, herbs, and whole-grain bread. It can fit both sweet and savory breakfasts depending on how you season it.
Some people tolerate yogurt better because fermentation breaks down part of the lactose. Tolerance varies, so it is still best to start with a small amount if you are sensitive.
Yes, but freezing often changes the texture and may make it grainier or more watery after thawing. Thawed yogurt is usually better in smoothies, soups, or sauces than eaten plain.
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Nutrition data compiled from USDA FoodData Central and scientific sources.