Yogurt (Greek, Plain, Whole Milk) Nutrition Facts
Yogurt (Greek, Plain) is a dairy food whose protein, fat, sodium, and moisture depend on the product style. It provides protein, calcium, and vitamin B12.
Nutrition for 100 g
Full nutrient profile
Proximates
Carbohydrates
Minerals
Vitamins and other components
Lipids
Other bioactive components
Two-Thirds Gets Poured Off
Greek yogurt is made by straining ordinary yogurt until enough liquid is gone, and the acid whey removed amounts to roughly two-thirds of the milk that went in. What stays behind lands around 10% protein and 17% total solids.
Source: NIH PubMed Central
More about allergens
Contains Milk as an intrinsic ingredient. Cross-contact is still possible in packaged products made on shared equipment. Check the actual package and manufacturer warning.
How to choose and store Yogurt (Greek, Plain, Whole Milk)
How to choose
Choose refrigerated dairy within its sell-by or use-by date, with intact, well-sealed packaging.
Storage
Keep refrigerated at 40°F (4°C) or below and follow the date on the package. After opening, keep refrigerated and follow the manufacturer's date and instructions on the package.
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