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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 29%
Protein
3.5g
· 22%
Fat
3.5g
· 49%
Fiber
0g
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
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
2.3g
MONOUNSATURATED
1g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Once opened, keep it refrigerated and tightly covered, and it is best used within a few days. Discard it if you notice mold, strong off-smells, or obvious discoloration.
No. That liquid is usually whey, which naturally separates and can simply be stirred back in.
Yes, but the texture usually becomes grainier and more watery after thawing. It works better in smoothies, soups, or cooking than as a fresh spoonable yogurt.
Yes, for most people it is fine to eat in the evening. Pairing it with fruit, oats, or nuts can make it a more balanced snack.
It can be, because it provides both protein and carbohydrate in a convenient form. Adding fruit or oats can make it more satisfying after training.
Not completely. Heat can reduce live cultures and change the texture, but the yogurt still provides protein and other nutrients.
Not always. Plain yogurt is fermented, but products differ in the strains and amount of live bacteria they contain, so check the label if probiotics are your goal.
Sometimes, because fermentation breaks down part of the lactose. Tolerance varies, so starting with a small amount is usually the safest approach.
Fruit and oats add fibre and make it more filling, while nuts can add texture and help with satiety. In savory meals, it pairs well with vegetables, legumes, and herbs.
Plain yogurt is usually looser and works well in breakfasts, sauces, and soups. Strained or Greek-style yogurt is thicker and often better when you want a denser texture or a creamier topping.
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Nutrition data compiled from USDA FoodData Central and scientific sources.