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High fat, protein-rich, probiotic source
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Ram fat yogurt (200 g) has 240 calories. That works out to 120 calories per 100 g. It contains 8 g of carbs, 9 g of protein, 16 g of fat and 0 g of fiber. Its 1 µg of B12 covers 42% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
240
KCAL / 200G
Carbs
8g
· 3% DV
Protein
9g
· 18% DV
Fat
16g
· 21% 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 15% · Protein 17% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 240 kcal | |
| Total fat | 16 g | 21% |
| Saturated fat | 10.4 g | 52% |
| Trans fat | 0.1 g | |
| Sodium | 100 mg | 4% |
| Total carbohydrate | 8 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 9 g | 18% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 240 kcal |
| 1 tablespoon (small) | 15 g | 18 kcal |
| 2 tablespoon (medium) | 30 g | 36 kcal |
| 1 piece (small) | 50 g | 60 kcal |
| 100 g | 100 g | 120 kcal |
| 1 serving (small) | 100 g | 120 kcal |
| 1 piece (medium) | 125 g | 150 kcal |
| 1 cup (small) | 150 g | 180 kcal |
| 1 serving (large) | 250 g | 300 kcal |
| 1 cup (large) | 300 g | 360 kcal |
Calculated from 120 calories per 100 g.
Ram fat yogurt is yogurt combined with fat from a ram; the name does not mean it is necessarily made from ram’s milk. Recipes and products can differ in how the fat is prepared and when it is mixed into the yogurt.
Yes, ram fat yogurt can taste richer and heavier than regular yogurt, with a distinctive flavor from the added animal fat. The strength of that flavor depends on the fat used and how much is blended into the yogurt.
No, the name ram fat yogurt does not by itself mean the yogurt is made from ram’s milk. It generally refers to yogurt combined with ram fat; the milk source can vary by recipe or producer.
Ram fat yogurt can be eaten on its own, with bread, or alongside savory dishes. Its rich flavor tends to work well as a small accompaniment rather than as a direct substitute for a mild, plain yogurt in every dish.
Yes, ram fat yogurt can accompany hot dishes or be used in some recipes. Boiling it directly may cause the yogurt to curdle and the fat to separate, so stir it in after taking the dish off the heat for a smoother result.
It can have a noticeable animal-fat aroma, but that is not inevitable. The flavor depends on the freshness and preparation of the fat and how much is added; a rancid or unpleasant smell is a reason not to eat it.
Yes, you can make ram fat yogurt by combining yogurt with prepared ram fat, though the proportions and method vary between recipes. Use clean utensils, handle the fat safely, and refrigerate the finished yogurt rather than leaving it at room temperature.
Keep ram fat yogurt covered in the refrigerator and use a clean spoon each time. Some fat may collect on the surface without indicating spoilage; discard it if you notice mold, an off smell, or an unusual appearance.
Yes, ram fat yogurt can be frozen, but thawing may make it grainy or cause the fat to separate. Stir it well after thawing and use it in a cooked dish, where the texture change is usually less noticeable.
Yes, heating ram fat yogurt thoroughly can reduce or kill its live yogurt cultures. To retain more of them, serve the yogurt cold or stir it into a cooked dish after removing the dish from the heat.
Vitamins
B12
1µg · 42% DV
B2
0.36mg · 28% DV
Biotin
5µg · 17% DV
B5
0.8mg · 16% DV
Minerals
Calcium
320mg · 32% DV
Phosphorus
220mg · 31% DV
Iodine
24µg · 16% DV
Zinc
1.2mg · 11% DV
Potassium ⭐
360mg · 11% DV
Sodium
100mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 240 calories in 1 cup (medium) (200 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.
Ram fat yogurt combines cultured yogurt with fat from a ram, giving it a richer profile than plain yogurt. The name alone does not establish a specific regional origin or a standard recipe, so it is best understood as a yogurt preparation rather than a widely defined traditional dish.
Expect a creamy, tangy base with a fuller, savory richness from the added fat. It can be eaten on its own or served alongside bread, vegetables or a meal as a small accompaniment. At 8 g of fat per 100 g, it is a relatively rich choice; pair a modest serving with fresh vegetables or a crisp salad if you want a lighter plate.
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.
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
10.4g
MONOUNSATURATED
4g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.