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Rich in protein and calcium, thicker and creamier than regular yogurt.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
95
KCAL / 100G
Carbs
4.2g
· 18%
Protein
7.8g
· 34%
Fat
5g
· 48%
Fiber
0g
Vitamins
B12
0.55µg · 23% DV
B2
0.22mg · 17% DV
B5
0.38mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
12µg · 8% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.3g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Strained yogurt has some of its whey removed, so it is thicker and more concentrated in texture and flavor. That makes it especially useful for spreading, dipping, and adding creaminess to recipes.
Its protein and fat can help make breakfast more satisfying, especially when paired with other foods. It works well with oats, eggs, whole grains, fruit, or vegetables for a more balanced meal.
It can fit both, depending on portion size and what you pair it with. Before training, it is often easier with fruit or oats; after training, it can be a practical protein-containing option.
It can split if exposed to high heat too quickly. To reduce that risk, temper it with some warm liquid first and add it over low heat rather than boiling it hard.
Yes, its thick texture makes it very suitable for dips, cacık-style preparations, and herbed spreads. You can thin it with a little water or enrich it with garlic, cucumber, mint, or olive oil.
Once opened, it should be kept refrigerated and handled with a clean spoon each time. For best quality, use it within a few days and always stay within the package date guidance.
Yes, but freezing can change the texture and make it watery or grainy after thawing. It is usually better used in cooked dishes or sauces after defrosting than eaten plain.
It pairs well with fruit, oats, nuts, herbs, roasted vegetables, and whole grains. Because it works in both sweet and savory dishes, it is versatile across snacks, breakfasts, and meals.
No, it is still a dairy food and should not be assumed to be lactose-free. Some people tolerate strained yogurt better than other dairy products, but anyone with lactose sensitivity should judge based on personal tolerance.
For many people, it can fit into daily eating as part of a balanced diet. However, it is not suitable for people with a dairy allergy, and toppings or sides can affect how balanced the overall meal is.
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Nutrition data compiled from USDA FoodData Central and scientific sources.