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Plain yogurt (no additives)
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.5g
· 22%
Fat
3.3g
· 48%
Fiber
0g
Vitamins
B12
0.37µg · 15% DV
Biotin
3.5µg · 12% DV
B2
0.14mg · 11% DV
B5
0.35mg · 7% DV
Minerals
Iodine
34µg · 23% DV
Phosphorus
95mg · 14% DV
Calcium
121mg · 12% 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
— 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
2.1g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated and use a clean spoon each time to reduce contamination. If the smell, taste, or texture changes noticeably, it is best not to eat it; follow the package storage guidance first.
Yes, but freezing often changes the texture and makes it more watery after thawing. Thawed yogurt usually works better in smoothies, sauces, or cooked dishes than eaten on its own.
No, that liquid is usually whey and is a normal separation in plain yogurt. You can stir it back in, but discard the yogurt if you see mold or notice an off smell.
Yes, it can be a light evening option. If you want it to feel more filling, pair it with oats, nuts, or seeds.
It can work at either time depending on portion size and what you pair it with. Before training, a small serving may sit better; after training, combining it with fruit or oats makes it a more balanced recovery snack.
Fruit and oats make it a practical sweet option, while cucumber, herbs, and cooked vegetables work well for savory meals. Adding nuts or seeds can improve texture and make it more satisfying.
For some people, yes, because fermentation breaks down part of the lactose. Tolerance varies, so people with symptoms should start with a small amount and adjust based on how they feel.
Plain yogurt gives you more control over sweetness and ingredients. Flavored yogurts may include added sugar, flavorings, or thickeners, so checking the label matters if you want a simpler option.
No, heating may reduce live cultures, but it does not erase the food's protein and mineral content. Gentle heating also helps reduce curdling in soups or sauces.
Anyone with a dairy allergy should avoid it because it contains milk proteins. People with lactose intolerance, or those on medically prescribed protein or mineral restrictions, may also need individual guidance.
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.