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Source of protein and calcium, contains probiotics
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.5g
· 22%
Fat
3.3g
· 48%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
Biotin
3.5µg · 12% DV
B2
0.14mg · 11% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Iodine
20µg · 13% DV
Calcium
120mg · 12% 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
0.1g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and is usually best eaten within a few days. Discard it if you notice mold, a swollen lid, or a clearly off smell.
Yes, but the texture often becomes grainy or separated after thawing. Thawed yogurt is usually better for smoothies, sauces, or cooking than for eating plain.
No. That liquid is whey, and stirring it back in helps keep the texture and nutrients more evenly distributed.
Not necessarily. Yogurt contains live cultures by definition, but not every product is marketed or studied as a probiotic food with specific strains.
For many people, yes. It can be a light evening option, though people with reflux or lactose sensitivity should go by personal tolerance.
It can work at either time depending on the meal. After training, pairing it with fruit or oats can make it more balanced; before training, smaller portions may feel easier to digest.
No, that is a common myth. Yogurt and fruit are commonly eaten together and can make a practical, balanced snack.
Not always; they serve different needs. Packaged yogurt is more consistent and convenient, while homemade yogurt can vary more in texture, taste, and food safety depending on preparation.
People with a dairy allergy should avoid it. Some people with lactose intolerance tolerate yogurt better than milk, but tolerance still varies from person to person.
High heat can reduce the number of live cultures. If you want to preserve those cultures, add yogurt after cooking or use gentle heat rather than boiling it hard.
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.