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Antioxidant-rich smoothie with protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
69
KCAL / 100G
Carbs
10.3g
· 59%
Protein
3.1g
· 18%
Fat
1.8g
· 23%
Fiber
1.1g
Vitamins
B12
0.32µg · 13% DV
B2
0.16mg · 12% DV
Vitamin K
8.7µg · 7% DV
B5
0.32mg · 6% DV
Minerals
Phosphorus
91mg · 13% DV
Calcium
116mg · 12% DV
Iodine
14µg · 9% DV
Selenium
2.8µg · 5% 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
1.04g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Yogurt, milk and blueberry smoothie contains 69 calories per 100 g.
It provides 3.1 g of protein per 100 g. The total protein intake depends on the portion consumed.
There are 10.3 g of carbohydrates in 100 g of yogurt, milk and blueberry smoothie.
Yogurt, milk and blueberry smoothie contains 1.8 g of fat per 100 g.
Yes. It provides 1.1 g of fiber per 100 g, with the total amount depending on serving size.
Its glycemic index is 38, which is in the low glycemic index range.
At 69 calories per 100 g, it can fit into a calorie-controlled eating plan when portion size is considered. It contains 10.3 g of carbohydrates per 100 g.
Yes, it is suitable for vegetarian diets. It is also compatible with Mediterranean, flexitarian, and gluten-free eating patterns.
It is compatible with a gluten-free diet. However, it contains dairy and is not suitable for people with dairy allergies.
This smoothie is classified as minimally processed. It contains dairy, which is the listed allergen.
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Nutrition data compiled from USDA FoodData Central and scientific sources.