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Contains protein, healthy fats, and antioxidants
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
135
KCAL / 100G
Carbs
6.5g
· 19%
Protein
5.2g
· 15%
Fat
10.2g
· 66%
Fiber
1.5g
Vitamins
Vitamin C
24mg · 27% DV
B2
0.2mg · 15% DV
B12
0.32µg · 13% DV
Biotin
3.1µg · 10% DV
Minerals
Phosphorus
118mg · 17% DV
Calcium
146mg · 15% DV
Iodine
17µg · 11% DV
Zinc
1mg · 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
2.2g
MONOUNSATURATED
2.35g
POLYUNSATURATED
3.12g
Omega 6:3 ratio 8.6:1
Above the ideal 4:1 (8.6:1).
If kept in an airtight container and served with a clean spoon, it usually stays good for about 2-3 days. Discard it if it develops excess sourness, separation with off smell, or discoloration.
Yes, but the texture often becomes watery and grainy after thawing. It is usually best eaten fresh.
Bitterness often comes from stale walnuts or overly charred pepper skin. Using fresh walnuts and peeling away heavily burnt bits helps keep the flavor balanced.
It works well with grilled chicken, meat, roasted vegetables, grain bowls, and warm flatbread. The cool yogurt and crunchy walnuts balance smoky or spicy dishes nicely.
A small portion may work before training, but its fat content can feel heavy for some people right before exercise. After training, it fits better as part of a meal that also includes other protein and carbohydrate sources.
Not necessarily, especially in a modest portion. But people with reflux or sensitive digestion may find richer yogurt-based dips less comfortable late in the evening.
In small amounts, garlic changes the flavor far more than the overall nutrition. The main difference is taste and, for some people, digestive tolerance.
Strained yogurt makes it thicker, tangier, and more dip-like. Regular yogurt gives a lighter, looser texture that works better as a spoonable side.
Anyone with dairy allergy or tree nut allergy should avoid it. People managing portion size may also want to be mindful, because walnuts make it more energy-dense than plain yogurt.
Usually not on its own, because it is more of a dip or side than a complete meal for most people. Pairing it with vegetables, whole grains, or another protein source makes it more balanced.
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.