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Live probiotics, high calcium, protein source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.5g
· 22%
Fat
3.3g
· 48%
Fiber
0g
Vitamins
B12
0.37µg · 15% DV
B2
0.18mg · 14% DV
B5
0.38mg · 8% DV
Biotin
2.3µg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Zinc
1mg · 9% 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
2.1g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Many people find yogurt easier on the stomach when eaten with a meal or after food rather than on an empty stomach. If dairy bothers you first thing in the day, pairing it with other foods may help.
Yes, high heat can reduce the number of live probiotic cultures. If you want the probiotic effect, add it after cooking instead of boiling it.
It can work at either time depending on the meal. After training, pairing it with fruit or oats can make it a more balanced recovery snack, while before training a smaller portion may feel lighter.
The main difference is that probiotic yogurt is made to contain live, specific bacterial cultures. In practice, some people choose it for digestive comfort, but the exact cultures vary by brand.
Usually yes, but it is often better to leave a gap of a few hours between the antibiotic and the yogurt. That may help the live cultures survive better.
For some people, yes, because fermentation breaks down part of the lactose. Tolerance still varies, so it is best to test it carefully if you are sensitive.
After opening, keep it refrigerated and well sealed, and use it within a few days when possible. If it develops mold, a sharply off smell, or obvious flavor changes, discard it.
Yes, but freezing often changes the texture and makes it more watery or grainy after thawing. Thawed yogurt is usually better in smoothies, sauces, or cooking than eaten plain.
No, you do not need to. That liquid is whey, and stirring it back in helps keep the yogurt closer to its original texture and composition.
Anyone with a dairy allergy should avoid it. People who are severely immunocompromised may also want medical advice before regularly consuming foods with live cultures.
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.