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Thick, high-protein strained yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
59
KCAL / 100G
Carbs
3.6g
· 25%
Protein
10g
· 69%
Fat
0.4g
· 6%
Fiber
0g
Vitamins
B12
0.7µg · 29% DV
B2
0.2mg · 15% DV
B5
0.4mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Phosphorus
135mg · 19% DV
Iodine
20µg · 13% DV
Calcium
110mg · 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
0.2g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Greek yogurt is strained, which gives it a thicker texture and a more concentrated taste. That makes it popular both as a spoonable snack and as a base for dips and sauces.
Yes, it works well in dips, dressings, and many cold dishes. In very hot cooking it can split more easily, so it is best stirred in gently or added near the end.
Heating does not remove the protein, but high temperatures can reduce live cultures. If you want the probiotic benefit, using it cold or only lightly warmed is a better choice.
Fruit, oats, nuts, seeds, and nut butter all pair well with it. Combining it with carbohydrate- and fiber-rich foods can make it more filling and practical around busy days or exercise.
It can fit both times depending on what you add to it. Before exercise, pairing it with fruit is often easier to digest, while after exercise it is commonly used with fruit or grains for recovery.
Yes, it can be a convenient evening snack because it is light yet satisfying. Keeping toppings simple, such as fruit or a small handful of nuts, helps avoid turning it into a dessert-heavy meal.
Once opened, it should stay refrigerated and be handled with a clean spoon each time. If the smell, taste, or surface changes noticeably, it is best to discard it.
Yes, but freezing often changes the texture and can make it watery or grainy after thawing. It is usually better in smoothies, baking, or cooked dishes once defrosted.
No, that liquid is whey and it can separate naturally during storage. You can stir it back in for a smoother texture or pour it off if you prefer a thicker consistency.
Not always, although some people find it easier to handle than other dairy foods because of fermentation and straining. Tolerance varies, so starting with a small amount is the safest approach.
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Nutrition data compiled from USDA FoodData Central and scientific sources.