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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
4.4g
· 17%
Protein
6.2g
· 24%
Fat
7g
· 59%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.24mg · 18% DV
Biotin
3.5µg · 12% DV
B5
0.36mg · 7% DV
Minerals
Iodine
25µg · 17% DV
Phosphorus
116mg · 17% DV
Calcium
145mg · 14% 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
4.5g
MONOUNSATURATED
1.9g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Tarım Kredi 7% Fat Strained Yogurt provides 132 calories per 100 g.
It contains 6.2 g of protein per 100 g. Its protein content can be considered when choosing a more filling option for meals.
Yes, it is listed as compatible with a keto diet. It has 4.4 g of carbohydrates and 7 g of fat per 100 g.
This strained yogurt contains 7 g of fat per 100 g, corresponding to its 7% fat content.
Yes. Its glycemic index is 35, which is considered low.
It contains 4.4 g of carbohydrates per 100 g. This amount can be included in carbohydrate tracking plans.
No, it contains 0 g of fiber per 100 g. Consider pairing it with fiber-containing foods if you want to increase fiber intake in the meal.
Yes, it is listed as suitable for vegetarian diets. It is also compatible with omnivore, Mediterranean, flexitarian, gluten-free, and sattvik eating patterns.
It is listed as compatible with a gluten-free diet. However, it contains dairy and is not suitable for people with a dairy allergy.
Yes, it is classified as minimally processed. This may be relevant for people who prefer less processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.