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Full-fat natural yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.5g
· 22%
Fat
3.3g
· 48%
Fiber
0g
Vitamins
B12
0.37µg · 15% DV
Biotin
3.5µg · 12% DV
B2
0.14mg · 11% DV
B5
0.35mg · 7% DV
Minerals
Iodine
22µg · 15% DV
Phosphorus
95mg · 14% DV
Calcium
121mg · 12% DV
Zinc
1mg · 9% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Sütcan Full-Fat Natural Yogurt contains 61 calories per 100 g. Your total calorie intake depends on the portion you eat.
It provides 3.5 g of protein per 100 g. It can contribute to protein intake as part of a balanced meal or snack.
Yes, it contains 4.7 g of carbohydrates per 100 g. It provides 0 g of fiber per 100 g.
As a full-fat yogurt, it contains 3.3 g of fat per 100 g. Fat contributes to the product's total calorie content.
Its glycemic index is 35. This is considered a low GI value.
It is listed as compatible with keto and ketovore diets. Since it contains 4.7 g of carbohydrates per 100 g, portion size should fit your individual carbohydrate target.
Yes, it is listed as suitable for a gluten-free diet. However, it contains dairy and is not suitable for people with a dairy allergy.
Yes, it is compatible with vegetarian eating. It is also listed as suitable for omnivore, Mediterranean, and flexitarian diets.
No, it contains 0 g of fiber per 100 g. Consider other foods in your meal if you want to increase fiber intake.
Yes, it is classified as minimally processed. This may be relevant for people who prioritize foods based on processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.