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Good source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
56
KCAL / 100G
Carbs
3.7g
· 27%
Protein
3.5g
· 25%
Fat
3g
· 48%
Fiber
0g
Vitamins
B12
0.37µg · 15% DV
Biotin
3.8µg · 13% DV
B2
0.14mg · 11% DV
B5
0.39mg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
121mg · 12% DV
Zinc
1mg · 9% DV
Selenium
3.5µg · 6% 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
1.9g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and handled with a clean spoon. If the smell, taste, or texture changes noticeably, it should be discarded; for best quality, use it within a few days.
Yes, but freezing often changes the texture and can make it separate after thawing. Thawed yogurt usually works better in smoothies, soups, or sauces than eaten on its own.
No, the liquid is usually whey and is not by itself a sign of spoilage. You can stir it back in, but if you see mold or notice an off smell or sharp unpleasant taste, do not eat it.
For most people, plain yogurt is fine in the evening. People with lactose sensitivity or reflux may need to judge by their own tolerance.
It can work at either time depending on the meal size and your goal. After training, pairing it with fruit or oats makes it a practical snack that includes both protein and carbohydrate.
On its own, plain yogurt can be a light snack. Combining it with fruit, oats, whole grains, nuts, or seeds can make it more filling and nutritionally balanced.
That depends on how you want to use it. Plain yogurt is lighter and more fluid, while strained yogurt is thicker and is often chosen when people want a denser texture and a more filling option.
No, heating does not erase all nutrition. However, high heat can reduce live cultures and alter the texture, so gentle heating works best in soups and sauces.
For many people, plain yogurt can fit well into daily eating habits. Those with dairy allergy, lactose intolerance, or a medical reason to limit dairy should follow their own tolerance or professional advice.
Some people with lactose intolerance tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance varies, so starting with a small amount is the safest approach.
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Nutrition data compiled from USDA FoodData Central and scientific sources.