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Probiotic, plant-based, with oats and fig
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Oat Fig Vegan Probiotic Yogurt (150 g) has 102 calories. That works out to 68 calories per 100 g. It contains 15 g of carbs, 2.7 g of protein, 3 g of fat and 1.6 g of fiber. Its 0.4 mg of Manganese covers 18% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
102
KCAL / 150G
Carbs
15g
· 5% DV
Protein
2.7g
· 5% DV
Fat
3g
· 4% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 11% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 102 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 57 mg | 2% |
| Total carbohydrate | 15 g | 5% |
| Fiber | 1.6 g | 6% |
| Protein | 2.7 g | 5% |
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) | 150 g | 102 kcal |
| 1 tablespoon (small) | 15 g | 10 kcal |
| 4 tablespoon (quarter) | 60 g | 41 kcal |
| 100 g | 100 g | 68 kcal |
| 1 piece (small) | 100 g | 68 kcal |
| 1 serving (large) | 180 g | 122 kcal |
| 1 pack (whole) | 200 g | 136 kcal |
| 2 cup (double) | 300 g | 204 kcal |
Calculated from 68 calories per 100 g.
Yes, oat fig vegan probiotic yogurt can be a useful plant-based option in a varied diet. It contains probiotic cultures, but it is not a treatment for digestive problems, and its ingredients can vary by brand.
Yes, it is made with probiotic cultures. Their strains and amount can vary, and heating the yogurt may reduce the number of live cultures, so eat it cold if preserving them matters to you.
Oat fig vegan probiotic yogurt has a mild oat base with a sweet, fruity fig flavor. Its texture and sweetness vary by product, so taste it before adding honey, syrup, or other sweeteners.
Often, yes, especially in cold dishes such as dips, dressings, and breakfast bowls. Its oat flavor and texture can change the result, and it may not behave like dairy yogurt in recipes that rely on cooking or thickening.
Serve oat fig vegan probiotic yogurt with granola, nuts, or fresh fruit for breakfast. Because it is already fig-flavored, it also works well as a topping for porridge without needing extra sweetener.
Keep oat fig vegan probiotic yogurt refrigerated with the lid closed, and use a clean spoon each time. Follow the package’s guidance for how long it keeps after opening; discard it if its smell, appearance, or texture changes unusually.
Yes, but cooking it may reduce the viability of its probiotic cultures. For a warm dish, stir oat fig vegan probiotic yogurt in after the food has cooled slightly rather than boiling it.
Yes, but freezing and thawing can make oat fig vegan probiotic yogurt watery or grainy. It is usually better suited to smoothies or frozen desserts after thawing than to eating plain.
Yes, its creamy texture and fig flavor work well in smoothies with fruit such as berries, pears, or bananas. Blend it with the other ingredients, then add a little water or plant-based milk if the smoothie is too thick.
Oat fig vegan probiotic yogurt may be offered when a baby is ready for age-appropriate solid foods, but it should not replace breast milk or formula. For a baby with allergies or specific dietary needs, ask their pediatrician before introducing it.
Vitamins
B1
0.08mg · 7% DV
Biotin
1.8µg · 6% DV
B3
0.6mg · 4% DV
B5
0.18mg · 4% DV
Minerals
Manganese
0.42mg · 18% DV
Calcium
180mg · 18% DV
Copper
0.11mg · 12% DV
Phosphorus
78mg · 11% DV
Potassium ⭐
219mg · 6% DV
Sodium
57mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 102 calories in 1 cup (medium) (150 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.
Oat fig vegan probiotic yogurt is a plant-based yogurt alternative made with an oat base, fig and probiotic cultures. Its gentle tang is balanced by the fruit’s natural sweetness, while the texture can range from pourable to spoon-thick depending on the product.
It works well at breakfast or as a snack, eaten on its own or topped with fresh fruit, nuts or a little granola. In places where yogurt is commonly served with breakfast, it can take the place of dairy yogurt; it also makes an easy option for a vegan bowl or smoothie. At 68 calories per 100 g, it is relatively light, but has modest protein, so pair it with nuts or seeds for a more filling serving.
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 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
✓ 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
0.6g
MONOUNSATURATED
1.35g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.