Protein Mango Yogurt
Summary
This yogurt contains beneficial ingredients like yogurt and milk protein, which provide probiotics and protein. However, it is considered ultra-processed due to the inclusion of natural flavoring and a sweetener, which detract from its overall healthiness. The presence of grape juice concentrate and the processing level limit its score despite the good macronutrient profile.
At a glance
Key ingredients 8
YogurtGood
Yogurt is a fermented dairy product that provides beneficial probiotics for gut health. It is made from milk and contains live cultures that can aid digestion and improve the immune system. The fermentation process enhances nutrient absorption and provides a source of calcium and protein.
Risks
Some individuals may be lactose intolerant and experience digestive discomfort.
Benefits
Rich in probiotics that support digestive health and provide a good source of calcium and protein.
Milk proteinNeutral
Milk protein is added to increase the protein content of the yogurt, providing essential amino acids. It is derived from milk and can enhance the nutritional profile of the product. However, it does not offer additional benefits beyond those of whole milk.
Risks
May cause allergic reactions in individuals with milk allergies.
Benefits
Provides essential amino acids and increases the protein content of the yogurt.
MangoNeutral
Mango is a fruit that adds natural sweetness and flavor to the yogurt. It is a source of vitamins and antioxidants, contributing to the nutritional value of the product. However, the small percentage used may not provide significant health benefits.
Benefits
Contains vitamins and antioxidants that can support overall health.
Grape juice concentrateNeutral
Grape juice concentrate is used as a natural sweetener in the yogurt. It is derived from grapes and provides a source of natural sugars. However, it may contribute to the overall sugar content without offering substantial nutritional benefits.
Risks
May contribute to increased sugar intake if consumed in large amounts.
Benefits
Provides natural sweetness and contains some antioxidants from grapes.
Corn starchNeutral
Corn starch is used as a thickening agent to improve the texture of the yogurt. It is a processed carbohydrate derived from corn and does not provide significant nutritional benefits. Its primary role is to enhance the consistency of the product.
Benefits
Improves the texture and consistency of the yogurt.
Natural flavouringBad
Natural flavouring is a broad term that can include a variety of substances derived from natural sources. It is used to enhance the taste of the yogurt but lacks transparency about its specific components. This ambiguity can be concerning for consumers seeking to avoid certain additives.
Risks
Potential for allergic reactions or sensitivities due to unspecified components.
Benefits
Enhances the flavor profile of the yogurt.
Steviol glycosidesNeutral
Steviol glycosides are natural sweeteners derived from the Stevia plant. They provide sweetness without adding calories, making them a popular sugar substitute. Despite being processed, they are generally considered safe and do not significantly impact blood sugar levels.
Benefits
Offers a calorie-free sweetening option that does not affect blood sugar levels.
Lactase enzymeNeutral
Lactase enzyme is added to break down lactose, making the yogurt more digestible for lactose-intolerant individuals. It is a beneficial addition for those who have difficulty digesting lactose. However, it does not provide additional nutritional benefits beyond aiding digestion.
Benefits
Helps lactose-intolerant individuals digest the yogurt more easily.
Processing
Ultra-Processed Foods
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