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Made with plant-based yogurt and flaxseed; nutrition varies with the yogurt base and any fortification.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Vegan Yogurt with Flaxseed (200 g) has 194 calories. That works out to 97 calories per 100 g. It contains 17.3 g of carbs, 8 g of protein, 9.3 g of fat and 2.7 g of fiber. Its 140 mg of Phosphorus covers 20% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
194
KCAL / 200G
Carbs
17.3g
· 6% DV
Protein
8g
· 16% DV
Fat
9.3g
· 12% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 17% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 194 kcal | |
| Total fat | 9.3 g | 12% |
| Saturated fat | 2.5 g | 13% |
| Trans fat | 0 g | |
| Sodium | 76 mg | 3% |
| Total carbohydrate | 17.3 g | 6% |
| Fiber | 2.7 g | 10% |
| Protein | 8 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 194 kcal |
| 1 teaspoon (small) | 5 g | 5 kcal |
| 1 tablespoon (medium) | 15 g | 15 kcal |
| 1 ounce (small) | 28.4 g | 27 kcal |
| 100 g | 100 g | 97 kcal |
| 1 serving (small) | 125 g | 121 kcal |
| 1 pack (medium) | 150 g | 146 kcal |
| 1 serving (large) | 250 g | 243 kcal |
Calculated from 97 calories per 100 g.
No, vegan yogurt with flaxseed is made with a plant-based yogurt rather than dairy milk. Its taste and texture depend on the base—such as soy, coconut, or oat—and it may not behave like dairy yogurt in every recipe.
Sometimes, but vegan yogurt with flaxseed does not automatically contain live probiotic cultures. That depends on how the plant-based yogurt was made; fermentation or a tangy flavor alone does not establish that live cultures are present.
Yes, you can make vegan yogurt with flaxseed by stirring ground flaxseed into plain plant-based yogurt. Let it sit in the refrigerator so the mixture thickens, then add fruit or seasonings if you want a flavored version.
Vegan yogurt with flaxseed can replace sour cream in cold dips, dressings, and as a topping. Its flaxseed texture and plant-yogurt flavor may be noticeable, so it is less suitable when a recipe depends on sour cream’s smoothness or richness.
Ground flaxseed mixes more evenly into vegan yogurt with flaxseed and is easier to digest than whole seeds. Whole flaxseed adds crunch, but many seeds can pass through the digestive tract without being fully broken down.
Flaxseed releases a gel-forming substance when it absorbs liquid, so vegan yogurt with flaxseed can thicken or feel slightly slippery after standing. Stir it before serving; if the texture is too dense, loosen it with a little plant milk.
Fresh berries, banana, cinnamon, or toasted nuts pair well with vegan yogurt with flaxseed. For a savory bowl, try cucumber, herbs, lemon, and a pinch of salt; the mild, earthy flax flavor works with both styles.
Yes, vegan yogurt with flaxseed can work in some muffins, quick breads, and batters that use yogurt for moisture. The flaxseed may add a speckled texture, so it is not the best choice for recipes that need a perfectly smooth crumb.
Keep homemade vegan yogurt with flaxseed covered and refrigerated, and use it within a few days. For a commercially made product, follow its package instructions after opening; discard it if you notice mold or an unusual smell.
Vegan yogurt with flaxseed can contribute fiber from the flaxseed, which supports regular bowel movements when paired with enough fluid. It is not a treatment for digestive problems, and individual responses to flaxseed can differ.
Vitamins
B1
0.16mg · 13% DV
Biotin
3µg · 10% DV
B2
0.1mg · 8% DV
B6
0.12mg · 7% DV
Minerals
Phosphorus
140mg · 20% DV
Calcium
180mg · 18% DV
Copper
0.16mg · 18% DV
Manganese
0.36mg · 16% DV
Potassium ⭐
230mg · 7% DV
Sodium
76mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 194 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Vegan Yogurt with Flaxseed combines a plant-based yogurt with flaxseed. It is a contemporary plant-based option rather than a dish tied to one particular region; the yogurt base and any added fortification affect its nutritional profile.
Expect a creamy, mildly tangy texture, with a subtle nutty taste and a little graininess from the seeds. It works well at breakfast or as a snack, topped with fruit, oats or nuts, and can also be stirred into a savoury herb dressing. It provides fibre, while its protein content depends on the base. For a less sweet bowl, choose an unsweetened version and add fresh fruit yourself; the flaxseed may thicken the yogurt as it stands.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
No known major allergens
Vegan
✓ 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
2.5g
MONOUNSATURATED
3.3g
POLYUNSATURATED
4.6g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.