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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt with curd cheese and almonds (180 g) has 250 calories. That works out to 139 calories per 100 g. It contains 11.5 g of carbs, 16.4 g of protein, 14.8 g of fat and 2.9 g of fiber. Its 351 mg of Phosphorus covers 50% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
250
KCAL / 180G
Carbs
11.5g
· 4% DV
Protein
16.4g
· 33% DV
Fat
14.8g
· 19% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 27% · Fat 54%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 250 kcal | |
| Total fat | 14.8 g | 19% |
| Saturated fat | 4.64 g | 23% |
| Trans fat | 0.14 g | |
| Sodium | 101 mg | 4% |
| Total carbohydrate | 11.5 g | 4% |
| Fiber | 2.9 g | 10% |
| Protein | 16.4 g | 33% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 250 kcal |
| 1 tablespoon (small) | 20 g | 28 kcal |
| 4 tablespoon (medium) | 80 g | 111 kcal |
| 100 g | 100 g | 139 kcal |
| ½ cup (small) | 120 g | 167 kcal |
| 0.75 cup (medium) | 180 g | 250 kcal |
| 1 cup (large) | 240 g | 334 kcal |
| 1 serving (large) | 280 g | 389 kcal |
Calculated from 139 calories per 100 g.
Yogurt with curd cheese and almonds is made by stirring curd cheese into plain yogurt and topping it with chopped almonds. Mash the curd cheese first for a smoother texture, then add the almonds just before serving so they stay crunchy.
Yes, yogurt with curd cheese and almonds can make a filling breakfast. Serve it with fruit or oats for a sweeter bowl, or pair it with whole-grain bread and fresh vegetables for a savory breakfast.
Yes, Greek yogurt works well in yogurt with curd cheese and almonds. Its thicker texture makes a spoonable mixture; loosen it with a little milk or plain yogurt if you prefer a softer consistency.
No, soaking is not necessary for yogurt with curd cheese and almonds. Use chopped raw almonds for a firm crunch, or toasted almonds for a deeper flavor. Add them shortly before eating to keep their texture.
Yes, cottage cheese can replace curd cheese in yogurt with curd cheese and almonds, though the texture may be less smooth. Mash or briefly blend the cottage cheese before mixing it with the yogurt.
Yogurt with curd cheese and almonds can be either sweet or savory. Add fresh fruit or a little honey for a sweet bowl; for a savory version, season it with herbs and black pepper.
Yogurt with curd cheese and almonds pairs well with fruit, oats, or whole-grain toast. For a savory meal, serve it alongside sliced vegetables or use it as a cool accompaniment to a grain bowl.
Yes, you can mix the yogurt and curd cheese ahead and keep them covered in the refrigerator. Add the almonds just before serving to preserve their crunch, and eat the prepared mixture within a few days.
Yogurt with curd cheese and almonds can fit into a weight-loss meal plan as a filling snack or breakfast. Keep portions of almonds and sweet toppings such as honey modest, since they can make the bowl more energy-dense.
Yes, yogurt with curd cheese and almonds can be eaten after a workout as a convenient snack. It combines dairy protein with almonds; pair it with fruit if you want carbohydrates as well.
Vitamins
B12
0.94µg · 39% DV
Vitamin E
5.85mg · 39% DV
B2
0.49mg · 38% DV
Biotin
5.58µg · 19% DV
Minerals
Phosphorus
351mg · 50% DV
Calcium
286mg · 29% DV
Copper
0.23mg · 26% DV
Iodine
34µg · 23% DV
Potassium ⭐
441mg · 13% DV
Sodium
101mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 250 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Yogurt with curd cheese and almonds combines creamy yogurt with mild, fresh curd cheese and chopped almonds. The result is tangy and soft, with a gentle dairy richness and a pleasant crunch. It can be assembled as a simple bowl or served as part of a light meal.
For many English-speaking readers, it works well at breakfast or as a snack, either on its own or with fresh fruit. It provides protein and calcium, while the almonds add texture and make the bowl more substantial. Choose plain yogurt and adjust the amount of almonds to suit your appetite; a little fruit can add sweetness without needing extra sugar.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
4.64g
MONOUNSATURATED
6.16g
POLYUNSATURATED
2.75g
Omega 6:3 ratio 37.6:1
Above the ideal 4:1 (37.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.