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Source of calcium and protein
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
B2
0.14mg · 11% DV
B5
0.39mg · 8% DV
Vitamin A
27µg · 3% 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 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
0.92g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Sütçan Full-Fat Yogurt contains 61 calories per 100g. You can scale this based on the portion you eat.
It provides 3.5g of protein per 100g. That can be useful to consider if you track protein intake.
Yes, it contains 4.7g of carbohydrates per 100g. This is relevant for people monitoring carb intake.
As a full-fat yogurt, it contains 3.3g of fat per 100g. Fat intake should be considered within your overall diet plan.
Yes, according to the provided diet compatibility, it is suitable for keto. It is also listed as compatible with ketovore.
Yes, it is listed as compatible with a gluten-free diet. That makes it suitable for people avoiding gluten.
Its glycemic index is 35. This may help people who pay attention to glycemic impact.
It contains 3.5g protein and 3.3g fat per 100g. Satiety can vary by person and portion size, but these macros are often considered when judging how filling a food may be.
No, it contains 0g of fiber per 100g. If fiber is a goal, that should come from other foods in the diet.
Yes, it contains dairy. People with a milk allergy or dairy sensitivity should take that into account.
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Nutrition data compiled from USDA FoodData Central and scientific sources.