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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
91
KCAL / 100G
Carbs
4.7g
· 21%
Protein
5.1g
· 23%
Fat
5.6g
· 56%
Fiber
0g
Vitamins
B12
0.55µg · 23% DV
B2
0.23mg · 18% DV
Biotin
3.5µg · 12% DV
B5
0.42mg · 8% DV
Minerals
Phosphorus
138mg · 20% DV
Calcium
175mg · 18% DV
Iodine
20µg · 13% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.55g
MONOUNSATURATED
1.55g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 3.2:1
Below the ideal 4:1 — a good omega balance.
Sheep milk usually gives yogurt a fuller, creamier texture and a more pronounced dairy flavor. That makes the blend taste richer than yogurt made only from cow’s milk.
It works well for both. At breakfast or as a snack, pairing it with fruit, oats, or nuts can make it more filling and balanced.
Yes, it can be a practical post-workout food, especially if you add a carbohydrate source like fruit or granola. That combination supports recovery better than yogurt alone.
It goes well with cucumber, herbs, olive oil, walnuts, oats, fruit, and legumes. You can use it in savory dips and sauces or as a base for sweet bowls.
Heating can reduce or destroy live cultures, especially with prolonged cooking. The protein, fat, and carbs do not disappear, but the texture and flavor can change.
Once opened, it is best kept refrigerated, tightly closed, and used within a few days with a clean spoon. If it develops mold, an off smell, or strong separation beyond normal whey, discard it.
Yes, but freezing often makes the texture grainy or watery after thawing. It is usually better used later in smoothies, soups, or sauces than eaten plain.
Some people tolerate yogurt better than milk because fermentation breaks down part of the lactose. However, it is still a dairy food, so tolerance varies and it is not suitable for people with milk allergy.
That liquid is usually whey and is normal in many yogurts. You can stir it back in, unless the yogurt also smells bad or shows mold.
For many people, yes, it can fit into a regular balanced diet. People with dairy allergy, sensitivity, or a need to limit saturated fat should adjust how often and how much they eat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.