GREEN VALLEY ORGANICS, GRADE A LOW FAT YOGURT
Summary
This yogurt is made from high-quality organic lowfat milk and contains beneficial live active cultures, which support gut health. The product is minimally processed, with a clean ingredient list free from harmful additives, making it a nutritious choice. The inclusion of lactase enzyme also makes it suitable for lactose-intolerant individuals, enhancing its digestibility without compromising nutritional value.
At a glance
Key ingredients 4
Organic lowfat pasteurized milkVery Good
Organic lowfat pasteurized milk is a high-quality source of protein and calcium. Being organic, it is free from synthetic pesticides and hormones, enhancing its nutritional profile. Pasteurization ensures safety by eliminating harmful bacteria while retaining essential nutrients.
Benefits
Provides essential nutrients such as calcium and protein, supporting bone health and muscle maintenance.
Lactase enzymeGood
Lactase enzyme is added to help break down lactose, making the yogurt suitable for lactose-intolerant individuals. It enhances digestibility without altering the nutritional content of the yogurt. This enzyme is crucial for those who have difficulty digesting lactose naturally.
Benefits
Improves lactose digestion, making dairy products accessible to lactose-intolerant individuals.
PectinNeutral
Pectin is a natural thickening agent derived from fruits, used to improve the texture of yogurt. It is minimally processed and does not significantly alter the nutritional profile of the product. Pectin is commonly used in food products for its gelling properties.
Benefits
Enhances texture and consistency without adding calories or altering flavor.
Flourish live active culturesGood
Flourish live active cultures include beneficial bacteria that support gut health and digestion. These probiotics are essential for maintaining a healthy balance of gut flora. Regular consumption can improve digestive health and boost the immune system.
Benefits
Supports digestive health and enhances the immune system through the presence of probiotics.
Processing
Unprocessed or Minimally Processed Foods
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