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Traditional Turkish yogurt, rich in probiotics, protein, and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.7g
· 30%
Protein
3.8g
· 24%
Fat
3.3g
· 46%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
Biotin
3.5µg · 12% DV
B2
0.14mg · 11% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% 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
0.13g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Turkish-style yogurt is usually softer and less strained, while Greek yogurt has more whey removed. Greek yogurt is therefore typically thicker and has a more concentrated taste.
The liquid on top is separated whey and is not, by itself, a sign of spoilage. Stir it back in, but discard the yogurt if you notice mold, an unusually sour or unpleasant smell, or discoloration.
Keep it covered in the refrigerator and use a clean spoon each time. Avoid leaving it at room temperature for extended periods, as this increases the risk of spoilage.
It can be frozen, but it may separate and become grainy or watery after thawing. Thawed yogurt works best in smoothies, soups, sauces, or baking rather than as a plain snack.
High heat can substantially reduce the number of live cultures in yogurt. For hot dishes, add yogurt after cooking or once the food has cooled slightly if preserving live cultures matters to you.
Yogurt can curdle when exposed to sudden high heat, especially in acidic dishes. Temper it first by whisking in a little warm soup, then add it gradually and avoid boiling.
It pairs well with oats, fruit, and nuts for breakfast or a snack, and with cucumber, mint, and garlic for a savory dip or drink. It also complements legumes, whole grains, roasted vegetables, and spicy meals.
For most people, plain yogurt can be a suitable light evening snack. If you have reflux, a large serving or eating immediately before lying down may be uncomfortable, so personal tolerance matters.
Its protein makes it a practical component of a post-workout meal or snack. Pairing it with carbohydrate-containing foods such as fruit, oats, or a sandwich can support recovery after longer or more demanding training.
Because it is fermented, yogurt may be easier to tolerate than milk for some people, but it still contains lactose. Start with a small amount, choose lactose-free yogurt if symptoms occur, and seek professional advice for persistent symptoms.
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.