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High-protein strained-style yogurt
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Siggi's yogurt (170 g) has 124 calories. That works out to 73 calories per 100 g. It contains 6.6 g of carbs, 17.5 g of protein, 2.6 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 32% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 170 g
124
KCAL / 170G
Carbs
6.6g
· 2% DV
Protein
17.5g
· 35% DV
Fat
2.6g
· 3% 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 22% · Protein 58% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 1.62 g | 8% |
| Trans fat | 0.09 g | |
| Sodium | 73 mg | 3% |
| Total carbohydrate | 6.6 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 17.5 g | 35% |
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) | 170 g | 124 kcal |
| 1 ounce (mini) | 28 g | 20 kcal |
| 1 serving (small) | 90 g | 66 kcal |
| 100 g | 100 g | 73 kcal |
| 1 serving (large) | 150 g | 110 kcal |
| 1 pack (whole) | 150 g | 110 kcal |
| 1 pack (whole) | 170 g | 124 kcal |
| 2 pack (double) | 300 g | 219 kcal |
Calculated from 73 calories per 100 g.
Siggi's yogurt is an Icelandic-style skyr, a cultured dairy product that is strained to make it thick. It comes in plain and flavored varieties, and ingredients and sweeteners can differ between them.
Siggi's yogurt is marketed as Icelandic-style skyr, not Greek yogurt. Both are strained and thick, but skyr has its own Icelandic tradition and may use different cultures and production methods.
Siggi's yogurt is skyr-style, while Greek yogurt is made in the Greek-style strained-yogurt tradition. Their texture and tang can overlap, but taste and ingredients vary by product and flavor.
Plain Siggi's yogurt is generally not sweetened like flavored varieties, while fruit flavors may contain added sweeteners as well as fruit sugars. The amount varies by product, so plain is the simpler choice if you want to avoid added sweetness.
Many Siggi's yogurt varieties are made with live cultures. That does not mean every variety has the same cultures or a proven probiotic effect; those benefits depend on the specific strains and product.
No, Siggi's yogurt should not be assumed to be lactose-free. Straining can reduce some lactose, but it does not make every product suitable for people with lactose intolerance; choose a specifically labeled lactose-free variety if available.
Yes, plain Siggi's yogurt can stand in for sour cream in dips, toppings, and some recipes. Its thick, tangy texture works well, though heating it directly over high heat can make it separate.
Keep opened Siggi's yogurt covered and refrigerated, and follow the storage directions on its package. Do not leave it out for extended periods; discard it if its smell, appearance, or texture has noticeably changed.
Yes, Siggi's yogurt can be frozen, but thawing may make its texture watery or grainy. It is usually better suited to smoothies or cooking after freezing than to eating plain.
Yes, Siggi's yogurt can make a filling snack because its thick, strained-style texture and protein make it more substantial than many light snacks. Pairing plain yogurt with fruit or oats adds variety without relying on a sweetened flavor.
Vitamins
B12
0.77µg · 32% DV
B2
0.39mg · 30% DV
Biotin
5.1µg · 17% DV
B5
0.6mg · 12% DV
Minerals
Phosphorus
162mg · 23% DV
Iodine
34µg · 23% DV
Calcium
206mg · 21% DV
Selenium
7.14µg · 13% DV
Potassium ⭐
255mg · 8% DV
Sodium
73mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 124 calories in 1 cup (medium) (170 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.
Siggi's yogurt is a branded, thick strained-style yogurt inspired by Icelandic skyr. It has a dense, creamy texture and a gently tangy taste, making it more substantial than many everyday yogurts.
It works well at breakfast or as a quick snack, topped with fruit, oats, nuts or a little honey; it can also add creaminess to a smoothie. In Turkey, you could serve it alongside the familiar breakfast spread, though it is distinct from traditional Turkish yogurt. It is notably high in protein, with 10.3 g per 100 g. Choose the plain version and add fresh fruit yourself if you want to keep the bowl simple and avoid extra sweetness.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.62g
MONOUNSATURATED
0.68g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 1.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.