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Low-fat, source of protein and calcium, contains probiotics
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Mis low-fat yogurt (200 g) has 104 calories. That works out to 52 calories per 100 g. It contains 10.6 g of carbs, 8.4 g of protein, 3 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 33% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
104
KCAL / 200G
Carbs
10.6g
· 4% DV
Protein
8.4g
· 17% 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 33% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 104 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 2 g | 10% |
| Trans fat | 0.02 g | |
| Sodium | 100 mg | 4% |
| Total carbohydrate | 10.6 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 8.4 g | 17% |
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 | 104 kcal |
| 2 tablespoon (medium) | 30 g | 16 kcal |
| 100 g | 100 g | 52 kcal |
| 1 piece (small) | 100 g | 52 kcal |
| 1 cup (small) | 150 g | 78 kcal |
| 1 piece (medium) | 180 g | 94 kcal |
| 1 cup (large) | 250 g | 130 kcal |
| 1 piece (large) | 250 g | 130 kcal |
| 1 pack (large) | 500 g | 260 kcal |
Calculated from 52 calories per 100 g.
Yes, Mis low-fat yogurt provides protein and calcium in a lower-fat yogurt option. It can be eaten plain or added to meals, and its mild flavor works well in both sweet and savory dishes.
Yes, Mis low-fat yogurt contains probiotics from yogurt cultures, which can support the normal balance of gut bacteria. It is a food, not a treatment for digestive conditions, and it does not affect everyone in the same way.
Yes, Mis low-fat yogurt can replace sour cream in dips, dressings, and many baked recipes, though it tastes tangier and is less rich. For hot sauces, stir it in off the heat to reduce the chance of curdling.
The liquid on Mis low-fat yogurt is usually whey, which can separate naturally during storage. Stir it back in for a looser texture or pour it off; discard the yogurt if it has mold or an unusual smell.
It can curdle if Mis low-fat yogurt is added straight to a boiling dish or heated too quickly. Mix a little warm cooking liquid into the yogurt first, stir it into the dish gradually, and avoid bringing the finished sauce to a boil.
Keep Mis low-fat yogurt covered in the refrigerator and use a clean spoon each time. Follow the package’s use-by guidance, and throw it away if it has been left warm for a long time or develops mold, an off smell, or an unusual texture.
Yes, Mis low-fat yogurt can be frozen, but thawing often makes it grainy or watery rather than smooth. Use thawed yogurt in cooked dishes, soups, or smoothies instead of expecting it to have its original spoonable texture.
No, Mis low-fat yogurt is not necessarily Greek yogurt. Greek-style yogurt is strained to remove some whey, making it thicker and often more concentrated; Mis low-fat yogurt has a softer, spoonable texture.
Yes, Mis low-fat yogurt blends easily into smoothies and adds a creamy texture with a mild tang. Combine it with fruit and liquid, then blend; if the smoothie is too thick, add more liquid a little at a time.
Not always; Mis low-fat yogurt is made from dairy and contains lactose, which can trigger symptoms in people with lactose intolerance. Tolerance varies, so anyone with significant or persistent symptoms should ask a healthcare professional about suitable options.
Vitamins
B12
0.8µg · 33% DV
B2
0.36mg · 28% DV
Biotin
5µg · 17% DV
B5
0.8mg · 16% DV
Minerals
Phosphorus
220mg · 31% DV
Calcium
280mg · 28% DV
Iodine
32µg · 21% DV
Potassium ⭐
360mg · 11% DV
Sodium
100mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 104 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 low-fat yogurt is a packaged, spoonable yogurt made by fermenting milk with yogurt cultures. Its smooth texture and gently tangy taste make it easy to use at breakfast or as part of a simple snack, while its lower fat content gives it a lighter character than full-fat yogurt.
In Turkey, yogurt is often served alongside meals, stirred into soups and sauces, or used in dishes such as cacık; elsewhere, it also works well with fruit, oats or granola. It provides protein and contains 1.5 g of fat per 100 g. Pair it with fruit for a quick snack, or use it in place of richer creamy ingredients in a dressing.
Medium
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 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
2g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.2g
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.