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Live probiotics, source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
5g
· 32%
Protein
3.8g
· 24%
Fat
3g
· 44%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.38mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
15µg · 10% 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
— 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
1.9g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
No. Probiotics are live beneficial bacteria, while prebiotics are compounds that help feed those bacteria; some products contain both, but they are not the same thing.
It works well at breakfast, as a snack, or after training as part of a meal. Pairing it with fruit, oats, or nuts can make it more filling than eating it on its own.
High heat can reduce live cultures if the yogurt also contains probiotics. It is usually better added cold or stirred into hot dishes after cooking rather than boiled.
It should be kept refrigerated after opening and used within the package guidance, while checking smell, taste, and texture. Leaving it open too long can shorten freshness and affect culture quality.
Yes, but freezing often changes the texture and can make it watery or grainy after thawing. It is usually better used in smoothies or cold recipes afterward rather than eaten plain.
For some people, yes, because fermentation can break down part of the lactose. Tolerance varies, so anyone with symptoms should try small amounts cautiously.
Prebiotic ingredients are fermented by gut bacteria, which can increase gas and bloating in sensitive people. Starting with a small serving is often easier than jumping straight to large amounts.
Fruit, oats, chia seeds, flaxseed, and walnuts are common pairings that can make it more satisfying. For savory use, it also goes well with cucumber, mint, or cooked vegetables.
Look beyond the front label and check the ingredient list, especially for added sugar and unnecessary additives. A plain product with a short ingredient list is often the better everyday choice.
Anyone with a dairy allergy should avoid it because it contains milk. People with sensitive digestion, IBS, or FODMAP issues may also need to watch portion size because prebiotic ingredients can trigger symptoms.
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.