How does the sugar and salt content in this product affect a diabetic or hypertensive diet?

The low sugar level (3 g per 100 g) makes it a relatively safe choice for people managing diabetes, though it should still be counted toward total carbohydrate intake, while the very low salt (0.13 g per 100 g) supports blood‑pressure control, making it suitable for hypertensive individuals when eaten in moderation.

Is the sheep‑milk in this yogurt a concern for people with dairy allergies?

Yes; the product lists milk as an allergen, and sheep‑milk proteins can trigger reactions in anyone allergic to cow or sheep milk, so those with dairy sensitivities should avoid it.

What is the best way to store this yogurt after opening to keep its quality?

Keep the opened pots refrigerated at 4°C (39°F) or below, tightly sealed, and consume within 3–5 days, avoiding temperature fluctuations and keeping it away from strong‑smelling foods to preserve flavor and prevent spoilage.

U • 500 g

Yaourt au lait de brebis nature 3%MG, 4x125g

Milk And Dairy Products

Product Insights

This plain sheep‑milk yogurt belongs to the Milk and dairy products family, specifically the milk‑and‑yogurt subgroup, and provides 5.5 g of protein per 100 g with 3% fat. It earned a Nutri‑Score of A and is classified in NOVA group 1, offering low sugar (3 g) and very low salt (0.13 g) compared with typical dairy desserts. However, it contains milk allergens and its moderate total fat and saturated fat (2.2 g) still add to overall calorie intake.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal67 kcal

Fat3 g

Saturated Fat2.2 g

Carbohydrates4.4 g

Sugars3 g

Comparative Analysis

Compared with the average dairy dessert, this yogurt has roughly half the sugar (3 g vs 7.46 g), markedly less salt (0.13 g vs 1.03 g) and lower saturated fat (2.2 g vs 3.71 g) while its total fat is slightly below the average (5.5 g vs 5.97 g).

Ingredients

LAIT de brebis à 3% de matière grasse, ferments (dont LAIT).

84%

35%

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