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High-protein quark yogurt with apricot and quinoa
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
82
KCAL / 100G
Carbs
7.2g
· 38%
Protein
10g
· 53%
Fat
0.7g
· 9%
Fiber
0.8g
Vitamins
B12
0.42µg · 18% DV
B2
0.19mg · 15% DV
B5
0.39mg · 8% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
116mg · 17% DV
Calcium
125mg · 13% DV
Iodine
16µg · 11% DV
Selenium
4.2µg · 8% 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
0.43g
MONOUNSATURATED
0.18g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
It contains 82 calories per 100 g. Total calories will vary with the amount consumed.
It provides 10 g of protein per 100 g. Protein is one of its key listed macronutrients.
Per 100 g, it has 82 calories, 10 g protein, and 0.7 g fat. Whether it fits a diet depends on your individual daily calorie and nutrition targets.
A 100 g amount provides 82 calories and 10 g of protein. The serving amount should be considered within your overall daily intake.
Its glycemic index is 35. This is in the low glycemic index range.
It contains 7.2 g of carbohydrates per 100 g. The same amount provides 0.8 g of fiber.
It contains 0.7 g of fat per 100 g. That same amount provides 10 g of protein.
Yes, it is compatible with a gluten-free diet. It is also compatible with vegetarian, pescatarian, flexitarian, Mediterranean, and omnivore diets.
No. Dairy is listed as an allergen for this product.
Yes, it is classified as a processed food. This classification is separate from its listed nutrition values per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.