Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥛
High protein, low fat, probiotic-rich
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
60
KCAL / 100G
Carbs
4.2g
· 26%
Protein
8.8g
· 54%
Fat
1.5g
· 20%
Fiber
0g
Vitamins
B12
0.7µg · 29% DV
B2
0.23mg · 18% DV
B5
0.38mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
10µg · 7% 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
1g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
Strained yogurt has some of its liquid removed, so it is thicker and usually feels more filling. The low-fat version tastes lighter, while still offering a solid protein base.
It works well for both. At breakfast it pairs well with eggs, bread, or vegetables, and as a snack it goes well with fruit, oats, or nuts.
After training, its protein makes it a convenient recovery food. Before training, it may be too light on its own, so adding fruit or oats can make it more useful.
It goes well with cucumber, herbs, garlic, and spices for savory dishes. It also works with fruit, cinnamon, oats, chickpeas, or grains for more balanced meals.
Heating does not remove its protein, but high heat can reduce live cultures. If you want the probiotic benefit, it is better eaten cold or only gently warmed.
It should be refrigerated and handled with a clean spoon after opening. If the smell, taste, or surface changes noticeably, it is best not to eat it and to follow the package storage guidance.
Yes, but the texture may separate and become grainy after thawing. It is usually better used later in dips, soups, or cooked recipes than eaten plain.
Some people with lactose intolerance tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance varies, so anyone sensitive should test carefully.
Yes, it can be a light evening snack. Pairing it with fruit, cinnamon, or a few nuts can make it more satisfying.
Not necessarily. Its thick texture and protein content can still make it satisfying, and fullness also depends on what you eat with it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.