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Source of protein and calcium, contains probiotics
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
5g
· 34%
Protein
4.2g
· 28%
Fat
2.5g
· 38%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Biotin
2.2µg · 7% DV
Minerals
Calcium
140mg · 14% DV
Phosphorus
95mg · 14% DV
Zinc
1mg · 9% DV
Iodine
13µg · 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
— 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
0.1g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and handled with a clean spoon. If the smell, taste, or texture changes noticeably, it is best not to eat it; follow the pack’s storage guidance and use-by date.
Yes, but freezing can make the texture grainy or watery after thawing. Thawed yogurt is usually better in smoothies, soups, or sauces than eaten plain.
Heating does not remove its protein or minerals, but if it contains live cultures, high heat can reduce them. It is usually better stirred in at the end of cooking rather than boiled hard.
It can work as a quick option, but pairing it with oats, fruit, nuts, or seeds makes the meal more balanced. That combination can also help with fullness and variety.
It can fit either time depending on the meal around it. Before training it is a light option for many people, while after training it pairs well with fruit or grains for a more complete recovery snack.
For most people, a small serving at night is fine. People with dairy sensitivity or reflux may tolerate it differently, so personal response matters.
Often yes, especially in dips, sauces, soups, and marinades. In baking, though, the thicker texture and acidity can change the result, so a straight swap is not always ideal.
A mildly sour taste is a normal result of fermentation. As yogurt ages the tang can increase, but mold, fizzing, or a very sharp off smell suggests spoilage.
Anyone with a dairy allergy should avoid it. People with lactose intolerance may tolerate small amounts differently, so starting with a modest portion is often the safest approach.
It works well with fruit and oats for breakfast, with herbs and garlic for dips, and with grains or legumes as part of a balanced meal. Its mild flavor makes it useful in both sweet and savory dishes.
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.