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Live probiotics, high protein, low fat, calcium source
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Plain probiotic yogurt (150 g) has 92 calories. That works out to 61 calories per 100 g. It contains 7.1 g of carbs, 5.7 g of protein, 3.8 g of fat and 0 g of fiber. Its 0.6 µg of B12 covers 25% of the Daily Value. Its glycemic index is 36 (low), so it raises blood sugar slowly.
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 2% DV
Protein
3.8g
· 8% DV
Fat
2.5g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 27% · Fat 40%
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
Biotin
3.2µg · 11% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Zinc
1mg · 9% DV
High
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 61 calories in 100 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.
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
1.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Probiotic yogurt is made with specific live cultures intended to provide a benefit when consumed in adequate amounts. Regular yogurt may also contain live cultures, but not every product is formulated or verified as a probiotic food.
No. It may support digestive comfort for some people, but the response depends on the bacterial strains, the individual, and the underlying cause of symptoms; it is not a treatment for digestive disease.
It can be eaten at any time of day. If it feels heavy or acidic on an empty stomach, have it with a meal or as part of a snack instead.
Usually, yes, but it is sensible to have it a few hours apart from an antibiotic dose. Follow the advice of your prescriber, especially if you are being treated for a serious infection or have a medical condition.
High heat can reduce or destroy live cultures. For the probiotic benefit, use it cold or stir it into food after cooking rather than boiling it in a sauce or soup.
Keep it tightly covered in the refrigerator and use it within the timeframe stated on the package. Discard it if you notice mold, a swollen container, an off smell, or unusual discoloration.
It can be frozen, although it may become watery or grainy after thawing. Freezing may also reduce the activity of some live cultures, so fresh yogurt is preferable when probiotics are the goal.
It works well with oats, fruit, nuts, and seeds for a filling snack, or with cucumber, herbs, and spices as a savory side. Choose unsweetened additions when possible to keep added sugar low.
Its protein makes it a useful component of a post-workout meal or snack. After longer or harder sessions, pair it with fruit, oats, or another carbohydrate source for a more balanced recovery option.
Some people tolerate yogurt better than milk because its cultures break down part of the lactose. Tolerance varies, so start with a small amount and seek professional advice if symptoms occur.
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Nutrition data compiled from USDA FoodData Central and scientific sources.