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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
73
KCAL / 100G
Carbs
7g
· 42%
Protein
5g
· 30%
Fat
2g
· 28%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
Biotin
3.8µg · 13% DV
B5
0.39mg · 8% DV
Minerals
Phosphorus
144mg · 21% DV
Calcium
183mg · 18% DV
Iodine
22µg · 15% 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
✓ 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
0.09g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be kept refrigerated and is usually best eaten within a few days. If it develops mold, a clearly off smell, or a strong change in taste, discard it.
Yes, but the texture often becomes grainier and more watery after thawing. Thawed yogurt is usually better for smoothies, soups, or sauces than for eating plain.
No, that liquid is usually whey and is a normal part of yogurt. You can stir it back in, but throw the yogurt away if there is mold or a spoiled smell.
For many people, yes, because it provides protein without being especially heavy. But if dairy tends to trigger reflux or bloating for you, it may be better earlier in the day.
It can work at either time. Before training, a small portion may feel light enough; after training, pairing it with fruit or oats can make it a more balanced recovery snack.
Fruit, oats, chia seeds, flaxseed, and nuts all pair well with it. These combinations add texture and can make the snack feel more satisfying than yogurt alone.
The biggest difference is usually texture and richness, since low-fat yogurt tends to taste lighter and less creamy. Many people like it in bowls, sauces, or dips, while others prefer regular yogurt for eating plain.
Avoid sudden high heat. Tempering it first and then adding it over low heat helps it stay smoother in soups and sauces.
Sometimes, because fermentation breaks down part of the lactose. Tolerance still varies from person to person, so starting with a small amount is the safest approach.
Not automatically; it depends on your overall diet, preferences, and how you use it. Lower fat can be useful in some eating patterns, but it does not make portion size irrelevant.
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.