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Lactose-free, semi-fat, source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Mis lactose-free semi-fat yogurt (200 g) has 114 calories. That works out to 57 calories per 100 g. It contains 10.4 g of carbs, 8.2 g of protein, 3 g of fat and 0 g of fiber. Its 1.4 µg of B12 covers 58% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
114
KCAL / 200G
Carbs
10.4g
· 4% DV
Protein
8.2g
· 16% DV
Fat
3g
· 4% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 32% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 114 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 2 g | 10% |
| Trans fat | 0 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 10.4 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 8.2 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 114 kcal |
| 2 tablespoon (chopped) | 30 g | 17 kcal |
| 100 g | 100 g | 57 kcal |
| 1 pack (mini) | 100 g | 57 kcal |
| 1 cup (small) | 150 g | 86 kcal |
| 1 serving (medium) | 180 g | 103 kcal |
| 1 cup (large) | 250 g | 143 kcal |
| 1 serving (large) | 250 g | 143 kcal |
| 1 pack (jumbo) | 500 g | 285 kcal |
Calculated from 57 calories per 100 g.
Usually, yes. Lactose-free yogurt has had its lactose broken down, so many people with lactose intolerance find it easier to digest. It is still made from dairy, however, and is not suitable for someone with a milk-protein allergy.
The main difference is that the lactose has been broken down, which can make it easier to tolerate for people sensitive to lactose. Its semi-fat formulation contains less fat than full-fat yogurt; it remains a fermented dairy yogurt and can be used in the same ways.
Yes. Use Mis lactose-free semi-fat yogurt in dips, dressings, soups, and marinades. To add it to a hot soup without curdling, first whisk a little warm soup into the yogurt, then stir the mixture into the pot over low heat.
Keep Mis lactose-free semi-fat yogurt refrigerated with the lid closed, and follow the package’s guidance for how soon to use it after opening. Always serve it with a clean spoon; introducing crumbs or other food can make it spoil sooner.
Yes, but freezing can make Mis lactose-free semi-fat yogurt separate or turn grainy after thawing. It works better in cooked dishes, sauces, or smoothies than eaten plain once thawed. Stir it well after thawing in the refrigerator.
It can taste slightly sweeter. When lactose is broken down, the resulting simple sugars taste sweeter than lactose itself; that does not necessarily mean sugar has been added. Check the ingredient list if you need to know whether this product has added sweeteners.
Yes, it can replace sour cream in many dips, toppings, and dressings, though it is thinner and less rich. For a thicker topping, strain Mis lactose-free semi-fat yogurt in the refrigerator before using it, and avoid boiling it in a sauce.
It is not a suitable main drink for babies under 12 months, and lactose-free does not make it automatically appropriate for every infant. If you are introducing yogurt as a complementary food, ask your child’s pediatrician about timing and portion size.
Yes. Mis lactose-free semi-fat yogurt makes a useful marinade base for chicken or other meats: its acidity and thickness help coat the surface and carry seasonings. Keep the marinating meat refrigerated, and discard the marinade that touched raw meat.
Discard Mis lactose-free semi-fat yogurt if you see mold, an unusual color, a markedly unpleasant smell, or a changed texture. A small amount of clear liquid on top can simply be whey; stir it back in if the yogurt otherwise looks and smells normal.
Vitamins
B12
1.4µg · 58% DV
B2
0.36mg · 28% DV
B5
0.9mg · 18% DV
Biotin
4.4µg · 15% DV
Minerals
Phosphorus
190mg · 27% DV
Calcium
240mg · 24% DV
Iodine
26µg · 17% DV
Selenium
7µg · 13% DV
Potassium ⭐
300mg · 9% DV
Sodium
90mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 114 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mis lactose-free semi-fat yogurt is a ready-to-eat yogurt made with milk, with the lactose removed and a lighter fat content than full-fat yogurt. It has the familiar gentle tang and creamy texture of yogurt, and works well on its own or with fruit and oats for breakfast or a snack.
It can also be served alongside meals or stirred into sauces and dips. In Turkey, yogurt is a common table staple, often enjoyed with home-cooked dishes or turned into a cool cucumber-and-herb cacık. This yogurt provides protein and calcium, with 4.1 g of protein per 100 g. Pair it with fresh fruit for a simple snack, or use it in cacık for a lighter accompaniment.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
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
2g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.