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High-protein organic whole-milk Greek yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
88
KCAL / 100G
Carbs
3g
· 14%
Protein
10g
· 45%
Fat
4g
· 41%
Fiber
0g
Vitamins
B12
0.55µg · 23% DV
B2
0.22mg · 17% DV
B5
0.38mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Phosphorus
110mg · 16% DV
Iodine
22µg · 15% DV
Calcium
120mg · 12% DV
Selenium
5.5µg · 10% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.55g
MONOUNSATURATED
1.12g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
Greek yogurt is strained, giving it a thicker, denser texture than regular yogurt. The whole-milk version also has a richer, creamier mouthfeel.
Keep it tightly covered in the refrigerator and use a clean spoon each time. Discard it if you notice mold, an off smell, fizzing, or a clearly unusual taste.
Yes, but freezing and thawing can make yogurt grainy or watery. Thawed yogurt is usually best blended into smoothies or used in baking and sauces rather than eaten plain.
No. The clear liquid is usually whey, a normal separation that can be stirred back in. Mold or an unpleasant odor, however, means the yogurt should be discarded.
After exercise, pairing it with a carbohydrate food such as fruit or oats makes a convenient recovery snack. Right before training, its richer texture may feel heavy for some people, so a smaller serving may work better.
It works well with fruit and nuts for a snack or breakfast, or with cucumber, herbs, and garlic for a savory dip. Fruit adds sweetness, while nuts add crunch and satisfying fats.
It can curdle when exposed to high heat or acidic ingredients. Temper it first with a little warm liquid, then stir it into food over low heat and avoid boiling.
Straining may reduce some lactose, but this is still a dairy product and is not lactose-free. Tolerance varies, so people with lactose intolerance may start with a small amount or choose a lactose-free option.
No. Organic certification relates to production practices and does not by itself guarantee specific probiotic strains or health effects. Check the label for live and active cultures if that is important to you.
No. Greek yogurt contains milk proteins, which can trigger an allergic reaction. A milk allergy is different from lactose intolerance, and anyone with a history of serious reactions should avoid dairy and seek medical guidance.
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.