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Lactose-free, source of protein and calcium, contains probiotics
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Sek Lactose-Free Yogurt (200 g) has 120 calories. That works out to 60 calories per 100 g. It contains 10 g of carbs, 8.4 g of protein, 5 g of fat and 0 g of fiber. Its 0.9 µg of B12 covers 38% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
120
KCAL / 200G
Carbs
10g
· 4% DV
Protein
8.4g
· 17% DV
Fat
5g
· 6% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 28% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 120 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 3.2 g | 16% |
| Trans fat | 0.04 g | |
| Sodium | 100 mg | 4% |
| Total carbohydrate | 10 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 8.4 g | 17% |
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) | 200 g | 120 kcal |
| 2 tablespoon (small) | 30 g | 18 kcal |
| 100 g | 100 g | 60 kcal |
| 1 piece (small) | 100 g | 60 kcal |
| 1 cup (small) | 150 g | 90 kcal |
| 1 pack (medium) | 150 g | 90 kcal |
| 1 piece (medium) | 180 g | 108 kcal |
| 1 cup (large) | 250 g | 150 kcal |
| 1 piece (jumbo) | 500 g | 300 kcal |
| 1 pack (large) | 500 g | 300 kcal |
Calculated from 60 calories per 100 g.
Yes, Sek lactose-free yogurt provides protein and calcium, and it contains probiotics. It can be a useful yogurt choice for people avoiding lactose, but it is a food—not a treatment or cure for digestive conditions.
Yes, Sek lactose-free yogurt works as a substitute for sour cream in dips, toppings, and many recipes. It is usually less rich, so add it off the heat in hot dishes to help prevent curdling.
It may help if lactose is what triggers your bloating, because the lactose has been broken down. It will not prevent symptoms caused by milk proteins or other ingredients, so ongoing or severe symptoms need a different explanation.
Yes, it contains naturally occurring milk sugars, with lactose broken down into simpler sugars. Lactose-free does not mean sugar-free, and this fact alone does not show whether sugar has also been added to the product.
Yes, most people with lactose intolerance can eat Sek lactose-free yogurt because its lactose has been broken down. Individual tolerance still varies, so start with your usual comfortable serving if you have reacted to dairy before.
Yes, you can use Sek lactose-free yogurt in sauces, marinades, and baked dishes. For a hot sauce, stir it in near the end rather than boiling it; high heat can split the yogurt and reduce live cultures.
It can taste slightly sweeter than regular yogurt. Breaking lactose into glucose and galactose changes the perceived sweetness, even when no extra sweetener has been added.
No, Sek lactose-free yogurt is not suitable for a milk allergy. Removing or breaking down lactose does not remove milk proteins, which can still trigger an allergic reaction.
Keep Sek lactose-free yogurt refrigerated with the lid closed, and use a clean spoon each time. Follow the package’s storage instructions and discard it if its smell or appearance changes unexpectedly.
Yes, you can freeze it, but thawed yogurt may turn watery or grainy. It is usually more enjoyable blended into a smoothie or mixed into a cooked recipe than eaten plain after freezing.
Vitamins
B12
0.9µg · 38% DV
B2
0.36mg · 28% DV
Biotin
5µg · 17% DV
B5
0.7mg · 14% DV
Minerals
Calcium
280mg · 28% DV
Phosphorus
190mg · 27% DV
Iodine
30µg · 20% DV
Potassium ⭐
340mg · 10% DV
Sodium
100mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 1 cup (medium) (200 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.
Sek Lactose-Free Yogurt is a packaged yogurt made from milk, with the lactose broken down to make it easier for people avoiding lactose to enjoy. It has a smooth, spoonable texture and the familiar gentle tang of yogurt; lactose-free does not mean dairy-free.
In Turkey, yogurt is served at breakfast, alongside everyday meals, or stirred into dishes such as cacık with cucumber and herbs. You can enjoy this one plain, with fruit, or as a base for a quick dip. It provides protein and calcium and contains probiotics; a 100 g serving has 4.2 g of protein. Pair it with oats or fruit for a simple snack, or add herbs and cucumber for a savoury side.
High
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.2g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.