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Source of probiotics, fiber, calcium, and omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
134
KCAL / 100G
Carbs
17.8g
· 52%
Protein
4.7g
· 14%
Fat
5.3g
· 34%
Fiber
3.2g
Vitamins
B2
0.18mg · 14% DV
B12
0.32µg · 13% DV
Biotin
3.1µg · 10% DV
B5
0.45mg · 9% DV
Minerals
Phosphorus
126mg · 18% DV
Calcium
151mg · 15% DV
Iodine
15µg · 10% DV
Magnesium
38mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
2.35g
MONOUNSATURATED
1.38g
POLYUNSATURATED
1.42g
Omega 6:3 ratio 1.2:1
Below the ideal 4:1 — a good omega balance.
It provides 134 calories per 100g. The total calories will increase based on your portion size.
There are 4.7g of protein per 100g. Protein intake from this food depends on how much you eat.
It contains 17.8g of carbohydrates per 100g. If you track carbs, use that value to estimate your serving.
Yes, it has 3.2g of fiber per 100g. That makes fiber one of the notable parts of its nutrition profile.
This yogurt contains 5.3g of fat per 100g. Fat intake will vary with the portion size you choose.
Yes, its glycemic index is 38. That is generally considered a low GI value.
It is compatible with vegetarian, Mediterranean, flexitarian, gluten-free, and sattvik eating patterns. Whether it fits your diet depends on your goals and portion size.
Yes, it is listed as compatible with a gluten-free diet. People with individual sensitivities should still check overall product suitability for their needs.
Yes, dairy is listed as an allergen. Anyone with a dairy allergy should take that into account before eating it.
Yes, it is classified as processed. Processing level can be a useful factor when comparing food choices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.