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Contains probiotic cultures, raspberry, and oats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Raspberry Oat Probiotic Yogurt (150 g) has 158 calories. That works out to 105 calories per 100 g. It contains 22.5 g of carbs, 6.3 g of protein, 4.5 g of fat and 2 g of fiber. Its 0.7 µg of B12 covers 30% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
158
KCAL / 150G
Carbs
22.5g
· 8% DV
Protein
6.3g
· 13% DV
Fat
4.5g
· 6% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 16% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 2.7 g | 14% |
| Trans fat | 0.12 g | |
| Sodium | 87 mg | 4% |
| Total carbohydrate | 22.5 g | 8% |
| Fiber | 2 g | 7% |
| Protein | 6.3 g | 13% |
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) | 150 g | 158 kcal |
| 1 tablespoon (small) | 15 g | 16 kcal |
| 100 g | 100 g | 105 kcal |
| 1 cup (small) | 100 g | 105 kcal |
| 1 pack (small) | 125 g | 131 kcal |
| 1 pack (medium) | 150 g | 158 kcal |
| 1 cup (large) | 200 g | 210 kcal |
| 1 pack (large) | 200 g | 210 kcal |
| 2 cup (double) | 300 g | 315 kcal |
Calculated from 105 calories per 100 g.
It can be a convenient choice: it combines yogurt with probiotic cultures, oats, and raspberries. The amount of added sugar varies by product, so check the ingredient list if you eat it regularly or are limiting added sugars.
The yogurt contains probiotic cultures, but their viability can be affected by storage and handling. Keep it refrigerated as directed on the package and use it by the stated date.
Its probiotic cultures may support the gut microbiota, and oats provide fibre. It is not a treatment for digestive problems, and eating it does not guarantee a noticeable change in digestion.
It can fit into a weight-loss eating plan, but it does not cause weight loss by itself. Its oats and yogurt may make it a filling snack; portion size and any added sugar also matter.
Keep it refrigerated after opening and follow the package’s instructions for how soon to finish it. Use a clean spoon each time, and discard it if its smell, appearance, or texture has changed.
Yes, but freezing can make the yogurt grainy or watery once thawed. It usually works better blended into a smoothie than eaten plain after defrosting.
Yes. Stir it together with rolled oats and refrigerate overnight for a thicker, ready-to-eat breakfast. Since the yogurt already contains oats, add extra only if you want a denser texture.
It includes oats and raspberry as well as probiotic cultures, while plain yogurt is typically just yogurt. The added ingredients change its flavour and texture; the amount of sugar can also differ between products.
Babies who have started solid foods can generally have pasteurized yogurt, but this flavoured oat-and-raspberry product may not be the best first choice if it contains added sugar. Plain, unsweetened yogurt is easier to assess for a baby’s first servings.
Not necessarily; probiotic cultures may make yogurt easier for some people to tolerate, but they do not guarantee that it is lactose-free. If lactose triggers symptoms, choose a clearly labelled lactose-free alternative or assess your own tolerance cautiously.
Vitamins
B12
0.72µg · 30% DV
B2
0.29mg · 22% DV
B5
0.63mg · 13% DV
Biotin
3.15µg · 11% DV
Minerals
Phosphorus
182mg · 26% DV
Calcium
218mg · 22% DV
Iodine
29µg · 19% DV
Manganese
0.36mg · 16% DV
Potassium ⭐
281mg · 8% DV
Sodium
87mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 calories in 1 cup (medium) (150 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.
Raspberry oat probiotic yogurt combines yogurt with raspberries and oats, along with probiotic cultures. Its flavour balances the fruit’s gentle tartness with the creamy tang of yogurt, while the oats add a little chew and substance.
It is usually served chilled as a quick breakfast or snack; add fresh fruit or a few nuts if you want something more filling. With 4.2 g of protein and 1.3 g of fibre per 100 g, it offers some of both, though it is also a source of carbohydrates. For a less sweet-feeling bowl, pair it with plain nuts rather than adding sweet toppings.
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 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
2.7g
MONOUNSATURATED
1.17g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.