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Deep Dahi
Photo: Open Food Facts contributors (CC BY-SA)

Whole milk yogurts

Deep Dahi

500 g

Excellent out of 100 Medium confidence
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Why it scores 92

Deep Dahi scores 92 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Saturated fat 1.8 g / 100 g: Contains some saturated fat. Counted at half for this whole-food category. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Deep Dahi

START100

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [1]
subtotal−8

Nutrition per 100 g

  • Saturated fat 1.8 g / 100 g
    Strong Contains some saturated fat. Counted at half for this whole-food category. [2]
subtotal−0.5
TOTAL 92Excellent

100 − 8.5 = 91.5 → 92

GTIN 00053600102568 · 2026-05-25

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy71 kcal
Fat2.9 g
Saturated fat1.8 g
Trans fat0 g
Carbohydrates5.9 g
Sugars5.9 g
Added sugars0 g
Fiber0 g
Protein4.1 g
Salt0.1 g

Serving: 2/3 cup (170g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

CULTURED PASTEURIZED GRADE A MILK, NONFAT MILK SOLIDS, CONTAINS ACTIVE YOGURT CULTURES INCLUDING L. BULGARICUS, S. THERMOPHILUS, BIFIDOBACTERIUM (BB-12), L. ACIDOPHILUS AND L. CASEI

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest whole milk yogurts in the US

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int