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Source of protein and calcium, contains probiotics
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
4.7g
· 31%
Protein
3.8g
· 25%
Fat
3g
· 44%
Fiber
0g
Vitamins
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
12µg · 8% 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
— 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
2g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and is best eaten within a few days. If it develops mold, a strong off smell, or obvious discoloration, it should be discarded.
Usually no. That liquid is whey, and stirring it back in helps keep the yogurt’s texture and nutrients more evenly distributed.
Yes, but the texture often becomes grainier or more watery after thawing. Frozen-and-thawed yogurt is usually better in smoothies, soups, or sauces than eaten on its own.
Not entirely, but high heat can reduce live cultures and change the texture. For hot dishes, gentle heating and adding it later can help prevent curdling.
It can work at either time depending on portion size and what you pair it with. After training, combining it with fruit or oats can make it a practical recovery snack.
No food causes weight gain just because of the time you eat it; overall intake matters more. Plain yogurt can be a steadier evening option than sugary desserts.
It pairs well with oats, fruit, cinnamon, walnuts, or chia seeds. These additions can make the meal more filling and balanced.
Adding water does not remove the nutrients; it mainly makes them less concentrated per sip. If you add salt, the sodium content goes up, so it is worth keeping that moderate.
For some people, yes, because fermentation breaks down part of the lactose. Tolerance varies, so starting with a small amount is the safest approach.
Plain yogurt usually has a simpler ingredient profile and lets you control sweetness yourself. Adding fresh fruit at home is often an easier way to manage added sugar.
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Nutrition data compiled from USDA FoodData Central and scientific sources.