Blood Sugar Impact of Mountain High Original Plain Whole Milk Yoghurt
contains 6.5g carbs per 100g with a Blood Sugar Impact score of 20. Learn detailed nutrition facts for this yogurt/yogurt substitutes to make informed diabetic food choices.
Key Nutrients
Per 161.0g servingMountain high original plain whole milk yoghurt contains 10.4g of carbs, 7.7g of sugar, 7.6g of protein, 5.9g of fat, and 0.1g of fiber per 161.0g serving. These nutrients directly impact blood sugar levels and overall nutritional value.
| Nutrient |
Amount per serving |
|---|---|
| Carbs | 10.4g |
| Sugars | 7.7g |
| Fiber | 0.1g |
| Protein | 7.6g |
| Fat | 5.9g |
Estimated Blood Sugar Response
Mountain high original plain whole milk yoghurt contains 6.5g of carbs, 4.8g of sugar, and 0.1g of fiber per 161.0 GRMg serving. This chart shows the estimated blood sugar curve based on these nutritional factors. This data is an estimate intended for educational purposes only.
Medical Disclaimer: This blood sugar response estimate is intended for educational purposes only and is not medical advice.
Our Methodology: We calculate blood sugar impact using nutritional data including carbohydrates, sugars, fiber content, and food processing factors. This proprietary algorithm estimates timing and magnitude of blood sugar response based on established glycemic research.
Important: Individual responses vary significantly based on metabolism, medication, activity level, and overall health. This tool cannot replace professional medical advice, glucose monitoring, or consultation with your healthcare provider.
Community Blood Sugar Response
Real people share how this food actually affected their blood sugar levels.
Serving size 161.0 GRMg
% Daily Value*
* Some fat components may not be available in USDA data
* 2.6g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
INGREDIENTS: CULTURED GRADE A MILK, FRUIT PECTIN, VITAMIN A ACETATE, VITAMIN D3. CONTAINS LIVE AND ACTIVE CULTURES (S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, B. BIFIDUS, AND L. CASEI).
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Vitamins & Minerals
Minerals
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INGREDIENTS: CULTURED GRADE A MILK, FRUIT PECTIN, VITAMIN A ACETATE, VITAMIN D3. CONTAINS LIVE AND ACTIVE CULTURES (S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, B. BIFIDUS, AND L. CASEI).
Information about this food's data source, quality, and naming in the USDA database.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Mountain High Original Plain Whole Milk Yoghurt is a food product in the yogurt/yogurt substitutes category with a Blood Sugar Impact score of 20.3.
Mountain High Original Plain Whole Milk Yoghurt has a Blood Sugar Impact (BSI) score of 20.3. Lower scores indicate less impact on blood glucose levels.
Mountain High Original Plain Whole Milk Yoghurt contains 6.5g carbs, 4.8g sugars, 0.1g fiber, and 4.8g protein per 100g.
This food has a moderate blood sugar impact and can be included with portion control. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Mountain High Original Plain Whole Milk Yoghurt into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Mountain High Original Plain Whole Milk Yoghurt compares to similar foods. You can also explore other foods in the yogurt/yogurt substitutes category for alternatives.