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Fermented dairy, lemon flavored, probiotic source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
75
KCAL / 100G
Carbs
10.5g
· 55%
Protein
3.8g
· 20%
Fat
2.1g
· 25%
Fiber
0.1g
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
B5
0.4mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
12µg · 8% 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
1.3g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
The acidity of lemon can make yogurt separate a little, and that does not always mean it has spoiled. If the smell, taste, and texture are otherwise normal, stirring usually helps.
Keep it refrigerated and tightly closed after opening. Using a clean spoon and avoiding long periods at room temperature helps preserve freshness.
Yes, but the texture often becomes more watery or grainy after thawing. It is usually better used in smoothies, sauces, or cold recipes after freezing.
On its own, it may be a light breakfast rather than a substantial one. Pairing it with oats, nuts, seeds, or fruit makes it more satisfying and balanced.
It can work at either time depending on portion size and what you eat with it. Before training it is a lighter option, while after training it pairs well with fruit or oats for a more complete snack.
For some people, its cool and tangy taste can reduce the urge for very sweet desserts. It can be a useful snack when you want something flavorful but not overly rich.
No, lemon changes the acidity and texture, not the protein itself. It may make the yogurt seem thicker or slightly curdled, but it does not remove the protein.
It pairs well with fruit, oats, granola, nuts, and seeds. In savory meals, it also works as a dressing base, dip, or marinade component.
Lemon yogurt has a brighter, more tangy flavor, so it is often chosen for a refreshing snack or dessert-style use. Plain yogurt is more neutral and usually more flexible in both sweet and savory cooking.
People with a dairy allergy should avoid it. Those with reflux, a sensitive stomach, or discomfort with acidic foods may also want to watch portion size and tolerance.
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.