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Plant-based yogurt: Everything you need to know




We tell you about the main advantages and disadvantages of plant-based yogurt. These are usually made in soy or oat drink.

In recent years, plant-based yogurt has become increasingly available as an alternative to traditional dairy products. Although it can be a good alternative, its nutritional value is very different from the classic versions we are all used to. We will address the main differences and advantages of this type of food.

Before we begin, we must emphasize that the presence of dairy products in the diet is recommended to maintain a good state of health. Above all, fermented dairy products. They contain live bacteria that are positive for the digestive system.

What is plant-based yogurt?

Plant-based yogurt is a series of products that are similar to traditional yogurt in texture and taste but are not made from animal milk. Because of this, they are suitable for vegans .

Generally, they are made from soy, almond, or coconut, but do not undergo a fermentation process. As a rule, they contain different kinds of additives for improved consistency.

It is important to note that this type of yogurt does not contain lactose or galactose. This means that they are easy for the body to process and that they are an alternative for people with lactose intolerance. In addition, they contain less saturated fat.

The calorie content is moderate. They can therefore be included in a low-calorie weight loss diet.


Among the main advantages of plant-based yogurts, we can highlight their low energy content and their ability to create satiety. Because of this, they can be included in all kinds of diet plans, including as a satiety supplement for reduced food anxiety and easier compliance with the diet plan. In the medium term, this makes a difference, as it helps you not to give up and also reduces the risk of a rebound effect.

At the same time, they provide you with quality minerals, such as calcium. The content is lower than for animal yogurt, but it can still contribute. However, these products do not naturally contain any vitamin D, which is why some plant products contain this as an additive.

Certain bases used for plant-based yogurts have shown some specific benefits. This is the case with soy, which can contribute to the control of triglycerides in the blood.

On the other hand, beta-glucans from oats, which can also be used as a base for plant-based yogurt, can have a positive effect on reducing the bad LDL cholesterol in the body. This substance is still being researched to determine if it can help prevent insulin resistance.


Despite the advantages that we mentioned above, plant-based yogurt also has some disadvantages compared to those of animal origin. For example, they do not contain probiotics.

This type of live bacteria has been shown to be very positive for intestinal function and general health. They improve the digestion process and nutrient absorption.

But the fact is that several producers of plant-based yogurt today enrich the drink with bacterial cultures.

The content of proteins is also lower. In addition, the proteins found in these products are not of high biological value, as they do not have all the essential amino acids or are absorbed as well by the body. They help cover our daily needs, but they are not a sufficient main source.

Finally, they are also not as good when it comes to the presence of micronutrients. They can help cover our needs, but yogurt of animal origin contains many more vitamins and minerals.

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