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High protein, low fat, probiotic, calcium source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
60
KCAL / 100G
Carbs
4.5g
· 29%
Protein
10g
· 64%
Fat
0.5g
· 7%
Fiber
0g
Vitamins
B12
0.7µg · 29% DV
B2
0.35mg · 27% DV
B5
0.45mg · 9% DV
Biotin
2µg · 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
It is usually strained more or made with methods that raise protein concentration, so the texture is often thicker and more filling. Because the fat is low, it may taste less creamy than full-fat yogurt.
Yes, it can be a convenient recovery snack or light meal. Pairing it with fruit, oats, or another carbohydrate source makes it more balanced after training.
For many people, yes, because it is often lighter than fried or heavy late-night foods. But if dairy tends to trigger bloating or reflux for you, tolerance matters more than timing.
It often feels more satisfying than sugary snacks because protein generally supports fullness. Adding oats, nuts, seeds, or fruit can make it even more sustaining.
It works well with berries, oats, nuts, seeds, and nut butter for breakfast or snacks. It can also be used in savory dishes like dips, dressings, and sauce bases.
High heat can cause yogurt to split or become watery, especially in low-fat versions. If using it in soups or sauces, warm it gently and add it near the end when possible.
Keep it refrigerated and follow the use-by guidance on the package. Using a clean spoon each time helps reduce contamination, and any off smell, taste, or visible spoilage means it should be discarded.
Yes, but the texture often changes after thawing and may become grainy or watery. It is usually better frozen for smoothies or cooking than for eating plain afterward.
Some people tolerate yogurt better than milk because fermentation breaks down part of the lactose. Still, tolerance varies, and people with a true dairy allergy should avoid it.
Not always; added sugar, flavorings, and stabilizers can matter as much as the protein claim. Plain, minimally processed options are usually the better everyday choice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.