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Rich in protein and calcium, traditional probiotic yogurt.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 31%
Protein
3.5g
· 23%
Fat
3.2g
· 46%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
15µg · 10% 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
— 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
2.1g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and used with a clean spoon each time. It is generally best eaten within a few days; discard it if it develops mold, an off smell, or unusual separation beyond normal whey.
No, the liquid on top is usually whey and is a normal part of yogurt. Stirring it back in helps keep the texture and avoids losing some water-soluble nutrients and flavor.
Yes, but freezing often changes the texture and can make it grainy after thawing. It works better in soups, sauces, or smoothies than as plain yogurt once defrosted.
For most people, yes. What matters more is your overall diet and portion size, though people with reflux or a sensitive stomach may prefer not to eat a large serving right before bed.
It can be a practical post-workout option because it provides protein and is easy to pair with fruit or oats. For better recovery, many people combine it with a carbohydrate source rather than eating it alone.
Cooking can change yogurt’s texture and may reduce live cultures, especially at high heat. Its protein, carbs, and fat do not simply disappear, but heat can alter texture and some heat-sensitive components.
A sour taste is a normal result of fermentation. But if the smell is sharply unpleasant, fizzy, or moldy, it may no longer be fresh.
It goes well with fruit, oats, walnuts, cucumber, mint, and garlic. These combinations can make it more filling and more versatile for breakfast, snacks, dips, or side dishes.
Neither is automatically better; it depends on how you want to use it. Yogurt is usually better for spoonable meals and cooking, while kefir can be more convenient if you want a drinkable option.
People with a milk allergy should avoid it because it contains dairy. Those with lactose intolerance may tolerate small amounts differently, so it is best to judge based on symptoms.
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.