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High-protein, low-fat yogurt
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Protein yogurt (150 g) has 98 calories. That works out to 65 calories per 100 g. It contains 6.8 g of carbs, 15 g of protein, 0.5 g of fat and 0 g of fiber. Its 1.4 µg of B12 covers 56% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Protein yogurt is a milk-based yogurt made to contain more protein than many standard yogurts. Its exact ingredients and texture vary by product, but it is often thick, smooth and spoonable, with a mild tang that works with both sweet and savoury additions.
It can be eaten at breakfast or as a snack, topped with fruit, oats or nuts, or used in place of ordinary yogurt in dips and bowls. In many places, it is also a convenient post-exercise or on-the-go option. With 10 g of protein per 100 g and very little fat, it suits people looking for a filling, protein-rich choice. Choose an unflavoured version if you want to control added sweetness.
Selected: 100 g
65
KCAL / 100G
Carbs
4.5g
· 2% DV
Protein
10g
· 20% DV
Fat
0.3g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 66% · Fat 4%
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Vitamins
B12
0.9µg · 38% DV
B2
0.38mg · 29% DV
B5
0.45mg · 9% DV
Biotin
2.5µg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
15µg · 10% DV
Zinc
1mg · 9% DV
Potassium ⭐
150mg · 4% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 65 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
— 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
0.18g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Protein yogurt is yogurt with a higher protein content, while Greek yogurt is traditionally made by straining yogurt to remove some whey. Some protein yogurts are strained too, but others get extra protein from added milk proteins.
Protein yogurt can make a filling snack because protein tends to help with fullness. Choose a plain version and pair it with fruit if you want to avoid turning it into a higher-sugar snack.
Sometimes, but not always. Protein yogurt can be made by straining yogurt, concentrating milk proteins, or adding milk protein ingredients; the method and texture vary between products.
Some protein yogurts contain live yogurt cultures, but processing and heat treatment can affect whether they remain in the finished product. Look for a statement about live cultures on the package if that matters to you.
Yes, protein yogurt works in dips, marinades, and as a topping, but it may separate if boiled. Stir it in off the heat or temper it with a little warm liquid first to keep the texture smoother.
Yes, protein yogurt is a convenient post-workout snack that provides protein. Add fruit, oats, or another carbohydrate source if you want a more substantial recovery meal.
Some protein yogurts do and some do not. Plain versions contain lactose, the naturally occurring sugar in milk, while fruit-flavoured varieties may have added sugar or sweeteners.
Some people with lactose intolerance tolerate yogurt better than milk, but protein yogurt is not automatically lactose-free. Check for a lactose-free version if needed, and avoid it if you have a milk allergy.
Yes, you can freeze protein yogurt, but thawing may make it grainy or watery. It often works better blended into smoothies after freezing than eaten plain with its original creamy texture.
You can make a thicker, higher-protein yogurt at home by straining plain yogurt in the refrigerator until it reaches the consistency you like. Adding protein powder is another option, though it can change the taste and texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.