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High-protein peanut butter flavored yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
78
KCAL / 100G
Carbs
6.8g
· 34%
Protein
10g
· 50%
Fat
1.4g
· 16%
Fiber
0.5g
Vitamins
B12
0.42µg · 18% DV
B2
0.22mg · 17% DV
B5
0.38mg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Phosphorus
132mg · 19% DV
Calcium
145mg · 14% DV
Iodine
19µg · 13% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
0.75g
MONOUNSATURATED
0.32g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
YoPRO Peanut Butter Protein Yogurt contains 78 calories per 100 g.
It provides 10 g of protein per 100 g. This makes it a dairy-based option for increasing protein intake.
It contains 6.8 g of carbohydrates per 100 g. Its listed glycemic index is 30.
Its glycemic index is 30, which falls in the low-GI range. Individual blood glucose responses can still vary.
It contains 1.4 g of fat per 100 g. Its fat content is low relative to its protein content.
Yes, it contains 0.5 g of fiber per 100 g. This is a small amount of fiber.
With 78 calories and 10 g of protein per 100 g, it can fit into a diet depending on your daily calorie and protein targets. It is a processed dairy product.
Yes, it is listed as suitable for vegetarian diets. It is also compatible with omnivore, Mediterranean, flexitarian, and gluten-free eating patterns.
It is listed as compatible with a gluten-free diet. However, it contains peanut and dairy allergens.
People with peanut or dairy allergies should avoid it. The product contains both peanuts and dairy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.