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Medium-fat yogurt, good source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
68
KCAL / 100G
Carbs
4.7g
· 28%
Protein
4.2g
· 25%
Fat
3.6g
· 47%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
Biotin
3.5µg · 12% DV
B5
0.38mg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 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
— 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
2.3g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
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, and surface look normal, it is usually best used within a few days.
Yes, but freezing often changes the texture and makes it more watery after thawing. Thawed yogurt is usually better for soups, sauces, or smoothies than for eating plain.
Heating can reduce live cultures and alter the texture. The protein does not disappear, but prolonged high heat may affect structure and some heat-sensitive components.
Temper it first by mixing in a little warm liquid before adding it to the pot. Sudden high heat and rapid boiling make curdling more likely.
It can work at either time depending on portion size and what you pair it with. Before training, a smaller serving may feel lighter; after training, yogurt with fruit or oats makes a practical snack.
Not by itself. Weight gain depends more on overall intake and eating habits than on the clock time alone.
Yogurt pairs well with oats, chia, fruit, cucumber, herbs, or even boiled potatoes. Its protein content can make a meal or snack more filling when combined with fiber-rich foods.
That depends on how you want to use it. Yogurt is thicker and easier to eat with a spoon or use in meals, while kefir is more drinkable; both are fermented dairy foods.
Some people can, because fermentation breaks down part of the lactose. Tolerance varies by person, and yogurt is still not suitable for people with a milk allergy.
Not necessarily. The liquid on top is often just whey and can be stirred back in, but yogurt should be discarded if it develops mold, unusual color changes, or an off smell.
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.