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Source of protein and calcium, contains probiotics
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
60
KCAL / 100G
Carbs
4.7g
· 34%
Protein
3.5g
· 25%
Fat
2.5g
· 41%
Fiber
0g
Vitamins
B12
0.35µg · 15% DV
B2
0.18mg · 14% DV
Biotin
2.5µg · 8% DV
B5
0.35mg · 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Once opened, it is best kept refrigerated and eaten within a few days, especially if you always use a clean spoon. If it develops mold, a strong off smell, or obvious discoloration, discard it.
No, that liquid is usually whey, a natural part of yogurt that also contains some protein and minerals. You can stir it back in unless you prefer a thicker texture.
Yes, but freezing often changes the texture and can make it grainy or separated after thawing. Thawed yogurt is usually better in smoothies, soups, or cooked dishes than eaten plain.
Not entirely. Heat can reduce live cultures and change texture, but the yogurt still provides protein and other nutrients; gentle heating helps prevent curdling.
It can work at either time depending on the meal size. Before training, a small serving is usually easier to tolerate; after training, pairing it with fruit or oats makes it a more balanced recovery snack.
No single food causes weight gain just because of the time you eat it. What matters more is your total intake, portion size, and overall eating pattern.
It pairs well with fruit and oats for breakfast or a snack, and with cucumber, herbs, or garlic for a savory side. It also works well next to legumes or whole grains to make meals feel more filling and varied.
Yogurt is usually more filling because it is thicker and eaten with a spoon. Ayran can be more refreshing and easier to drink with meals, especially in hot weather.
Some people with lactose intolerance tolerate yogurt better than milk because fermentation breaks down part of the lactose. Tolerance varies, so it is best to start with a small amount if you are unsure.
Anyone with a dairy allergy should avoid it because it contains milk proteins. People with reflux, a very sensitive stomach, or histamine sensitivity may also need to watch their personal tolerance.
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.