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High-protein, fat-free, plain cultured dairy
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
59
KCAL / 100G
Carbs
3.6g
· 24%
Protein
10.3g
· 70%
Fat
0.4g
· 6%
Fiber
0g
Vitamins
B12
0.75µg · 31% DV
B2
0.28mg · 22% DV
Biotin
3.8µg · 13% DV
B5
0.39mg · 8% DV
Minerals
Phosphorus
135mg · 19% DV
Selenium
9.7µg · 18% DV
Iodine
22µg · 15% DV
Calcium
110mg · 11% 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
0.1g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
It is usually strained more, so it ends up thicker and tangier. That straining also concentrates the protein compared with many regular yogurts.
High heat and sudden temperature changes can make it split. To reduce that risk, temper it first, stir it in near the end, and avoid boiling after adding it.
Its protein content makes it a convenient post-workout option for many people. Before training, tolerance matters more; some people do better pairing it with fruit or oats rather than eating it alone.
Yes, for many people it works well as a light evening snack. It can be filling, but if dairy tends to cause bloating for you, a smaller portion may feel better.
It works in both sweet and savory meals. Fruit, oats, nuts, cucumber, herbs, and roasted vegetables all pair well depending on whether you want a snack, breakfast, dip, or sauce.
No, but it does make the yogurt sweeter and increases total energy intake. A small amount can fit well, especially if the rest of the meal is balanced.
Some people tolerate yogurt better than milk because fermentation changes part of the lactose. Tolerance still varies, so starting with a small amount is the safest approach.
Keep it refrigerated and use a clean spoon each time. Follow the package guidance, and discard it if the smell, taste, or texture becomes clearly off.
Yes, but freezing often changes the texture and can make it watery or grainy after thawing. It is usually better in smoothies, sauces, or cooked dishes after freezing than eaten plain.
Anyone with a milk allergy should avoid it. People with digestive sensitivity to dairy or those on medically restricted diets may also need individual guidance.
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.