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Live probiotics, high protein, low sugar, calcium source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
4.8g
· 30%
Protein
4.2g
· 26%
Fat
3.2g
· 44%
Fiber
0g
Vitamins
B12
0.45µg · 19% 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
Zinc
1mg · 9% DV
Iodine
13µg · 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
0.09g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
If kept refrigerated and handled with a clean spoon, it is usually best eaten within 3-5 days for quality. Discard it if you notice mold, a clearly off smell, or a major change in taste.
Yes, but freezing can make the texture grainier and more watery after thawing. It works best later in smoothies, soups, or cooked dishes.
No, that liquid is usually whey and is not by itself a sign of spoilage. You can stir it back in, but avoid eating it if there is mold, an unpleasant smell, or a strong off flavor.
Yes, high heat can reduce the number of live probiotic bacteria. If you want the probiotic effect, it is better eaten cold or only gently warmed.
Either can work; the best time is when you can eat it consistently and comfortably. At night, keeping it plain or pairing it with light toppings is often a more balanced choice than adding a lot of sugar.
After training, it can be a practical option when paired with fruit or oats. Before exercise, large portions may feel heavy for people with sensitive digestion.
It goes well with fruit, oats, chia, walnuts, or savory options like cucumber and herbs. Pairing it with fiber-rich or whole foods can make it more satisfying as part of a meal or snack.
Yogurt is usually thicker and eaten with a spoon, while kefir is drinkable and made with different fermentation cultures. The better choice depends on taste, texture, and how you plan to use it.
People with a dairy allergy should avoid it. Some people with lactose sensitivity tolerate yogurt better than milk, but tolerance varies, so starting with a small amount may be wiser.
That is not a rule that applies to everyone. Regular intake and personal digestive comfort matter more than whether you eat it fasting or with food.
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.