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Rich in protein and calcium, contains probiotics
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
0.18mg · 14% DV
Biotin
3.5µg · 12% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
121mg · 12% DV
Iodine
16µg · 11% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Greek yogurt is strained to remove some whey, giving it a thicker texture and usually a more concentrated protein content. Regular whole milk yogurt is generally lighter and more spoonable.
Keep it tightly covered in the refrigerator and use it within a few days for best quality. Discard it if you notice mold, a swollen container, an off smell, or unusual fizzing.
Yes, but it often separates and becomes grainy after thawing. Thawed yogurt is best used in smoothies, sauces, soups, or baking rather than eaten plain.
No. The pale liquid is whey, a natural separation that can simply be stirred back in. Mold, an unpleasant odor, or a markedly unusual taste are signs to discard it.
For most people, a small serving can be a convenient evening snack, alone or paired with fruit. People who experience reflux or digestive discomfort from dairy may prefer not to eat it immediately before lying down.
Its protein makes it a useful part of a post-workout meal or snack. Combining it with fruit, oats, or another carbohydrate food can help replenish energy after exercise.
Yes. Fruit adds flavor and fiber, while yogurt contributes protein, making the combination more satisfying than many sweet snacks. Choose plain yogurt when possible to avoid unnecessary added sugars.
High heat can reduce or deactivate live yogurt cultures. If you want to preserve live cultures, stir yogurt into a dish after it has been removed from the heat rather than boiling it.
Some people tolerate yogurt better than milk because fermentation reduces part of the lactose, but tolerance varies. Start with a small amount or choose lactose-free yogurt if symptoms occur.
Its tang comes from bacterial cultures converting milk sugar into lactic acid. Yogurt typically becomes more sour as it sits, especially if stored for longer periods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.