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Yogurt mix, source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yogurt mix (150 g) has 138 calories. That works out to 92 calories per 100 g. It contains 18 g of carbs, 6.3 g of protein, 3.8 g of fat and 0.3 g of fiber. Its 0.8 µg of B12 covers 31% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
138
KCAL / 150G
Carbs
18g
· 7% DV
Protein
6.3g
· 13% DV
Fat
3.8g
· 5% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 19% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 138 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.02 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 18 g | 7% |
| Fiber | 0.3 g | 1% |
| Protein | 6.3 g | 13% |
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) | 150 g | 138 kcal |
| 100 g | 100 g | 92 kcal |
| 1 cup (small) | 100 g | 92 kcal |
| 1 pack (small) | 100 g | 92 kcal |
| 1 serving (small) | 120 g | 110 kcal |
| 1 piece (medium) | 125 g | 115 kcal |
| 1 bottle (medium) | 180 g | 166 kcal |
| 1 serving (large) | 200 g | 184 kcal |
| 1 cup (large) | 250 g | 230 kcal |
Calculated from 92 calories per 100 g.
A yogurt mix is yogurt combined with other ingredients, but the name does not describe one fixed recipe. The additions vary by product or preparation, so its flavor, texture, and exact contents depend on the particular mix.
To make a yogurt mix, stir yogurt with the ingredients you want until evenly combined. Add fruit for a sweet version or herbs for a savory one, and mix in watery ingredients shortly before serving to help prevent a thin texture.
Yes, a savory yogurt mix can be served as a dip with vegetables, bread, or crackers. If it contains watery ingredients, drain them first; otherwise, the dip may become runny while it sits.
A yogurt mix can become watery when whey separates from the yogurt or when added fruit and vegetables release liquid. Stir it before serving, or drain watery additions first if you want a thicker consistency.
Keep a yogurt mix covered in the refrigerator and eat it promptly, especially if fresh fruit or vegetables have been added. Discard it if its smell or appearance changes; do not leave it sitting at room temperature.
Yes, but freezing can make a yogurt mix separate or turn grainy after thawing. Thawed mix usually works better stirred into a cooked soup or sauce than served as a smooth, chilled yogurt dish.
Yes, a yogurt mix can go into sauces, soups, and other cooked dishes, but high heat may cause it to curdle. Stir it in near the end of cooking and avoid bringing the dish to a boil afterward.
No, a yogurt mix includes ingredients added to yogurt, while plain yogurt does not. Because recipes vary, a mix may differ from plain yogurt in flavor and texture, and its added ingredients determine how it is best served.
Yes, cereal or granola can be stirred into a yogurt mix for breakfast or a snack. Add it just before eating if you want it to stay crunchy, since it softens as it absorbs moisture.
Some people with lactose intolerance may not tolerate a yogurt mix because yogurt contains lactose, and added ingredients do not remove it. A mix made with lactose-free yogurt is an alternative if regular yogurt causes symptoms.
Vitamins
B12
0.75µg · 31% DV
B2
0.27mg · 21% DV
B5
0.75mg · 15% DV
Biotin
3.75µg · 13% DV
Minerals
Phosphorus
165mg · 24% DV
Calcium
210mg · 21% DV
Iodine
23µg · 15% DV
Selenium
5.25µg · 10% DV
Potassium ⭐
255mg · 8% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 138 calories in 1 cup (medium) (150 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.
Yogurt mix is a yogurt-based dairy food combined with other ingredients; the name alone does not specify exactly what those additions are. Yogurt gives it a gently tangy flavour and a soft, creamy texture, while the mix-ins can change its sweetness, consistency and overall taste.
It can be served at breakfast or as a snack, either on its own or with fresh fruit. In Turkey, yogurt-based mixtures are also enjoyed alongside meals. Yogurt mix provides protein and calcium, with 4.2 g of protein per 100 g. For a lighter option, keep the portion moderate and pair it with fruit rather than adding extra sweeteners.
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 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
2.4g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.