Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥣
Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Plain unsalted yogurt (200 g) has 122 calories. That works out to 61 calories per 100 g. It contains 9.4 g of carbs, 7 g of protein, 6.6 g of fat and 0 g of fiber. Its 0.7 µg of B12 covers 31% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 2% DV
Protein
3.5g
· 7% DV
Fat
3.3g
· 4% 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 30% · Protein 22% · Fat 48%
Vitamins
B12
0.37µg · 15% DV
Biotin
3.5µg · 12% DV
B2
0.14mg · 11% DV
B5
0.39mg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
121mg · 12% DV
Iodine
15µg · 10% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated, covered, and use a clean spoon; it is best eaten within a few days of opening. Discard it if you notice mold, an off smell, unusual discoloration, or a swollen container.
No—the liquid is whey, which naturally separates from yogurt. Stirring it back in preserves the yogurt’s texture and retains water-soluble nutrients.
Yes, but it often becomes watery or grainy after thawing. Thawed yogurt works best in smoothies, soups, baking, or cooked sauces rather than as a creamy topping.
High or prolonged heat can reduce the number of live cultures. For hot dishes, stir yogurt in after taking the pan off the heat or warm it gently.
Temper it first by whisking a little warm liquid into the yogurt gradually. Then add it over low heat and avoid bringing the dish to a vigorous boil.
Greek yogurt is strained more, giving it a thicker texture and a more concentrated flavor. Plain yogurt is looser and is often easier to use in drinks, dressings, and soups.
After exercise, plain yogurt paired with fruit or oats can make a convenient snack. Before training, a smaller serving may be more comfortable for people who are sensitive to dairy during exercise.
For many people, it can be a light evening snack. Those with reflux, bloating, or lactose sensitivity may feel better having it earlier rather than immediately before lying down.
Some people tolerate yogurt better than milk because its live cultures help break down part of the lactose. Tolerance varies, so start with a small amount or choose lactose-free yogurt if needed.
Try it with fruit and cinnamon for a snack, or with cucumber and herbs for a cooling dip. It also balances spicy dishes and complements legumes, roasted vegetables, and grain bowls.
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Nutrition data compiled from USDA FoodData Central and scientific sources.