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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.

Calories94

Protein8.8 g

Carbs4.8 g

Fat4.4 g

ProteinCarbsFat

Nutrition for 100 g

Calories94 kcal

Protein8.8 g

Total Fat4.4 g

Carbohydrates4.8 g

Fiber source0 g

Total Sugars3.2474 g

Sodium33.76 mg

Source: USDA FoodData Central, record 2259794

Nutrients

Full nutrient profile

Proximates

Water81.32 g

Nitrogen1.376 g

Protein8.77888 g

Total lipid (fat)4.394 g

Ash0.7531 g

Carbohydrates

Carbohydrate, by difference4.75402 g

Sugars, Total3.2474 g

Sucrose0 g

Glucose0 g

Fructose0 g

Lactose2.608 g

Maltose0 g

Galactose0.6394 g

Fiber, total dietary0 g

Sugars, Total4 g

Minerals

Calcium, Ca110.9 mg

Iron, Fe0 mg

Magnesium, Mg10.7 mg

Phosphorus, P125.9 mg

Potassium, K146.9 mg

Sodium, Na33.76 mg

Zinc, Zn0.473 mg

Copper, Cu0.009513 mg

Manganese, Mn0.005738 mg

Iodine, I42.28 ug

Selenium, Se9.7 ug

Vitamins and other components

Thiamin0.05525 mg

Riboflavin0.2444 mg

Niacin0.2269 mg

Vitamin B-60.04394 mg

Biotin0 ug

Retinol38.13 ug

Vitamin D (D2 + D3), International Units0 iu

Vitamin D (D2 + D3)0 ug

Vitamin D2 (ergocalciferol)0 ug

Vitamin D3 (cholecalciferol)0 ug

Vitamin K (phylloquinone)0.2 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)1 ug

Vitamin A, IU15 iu

Vitamin A, RAE2 ug

Carotene, beta7 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Vitamin C, total ascorbic acid0 mg

Folate, total5 ug

Vitamin B-120.75 ug

Folate, food5 ug

Vitamin B-12, added0 ug

Vitamin E (alpha-tocopherol)0.01 mg

Lutein + zeaxanthin0 ug

Pantothenic acid0.331 mg

Choline, total15.1 mg

Folic acid0 ug

Folate, DFE5 ug

Vitamin E, added0 mg

Lipids

Fatty acids, total saturated2.393 g

SFA 12:00.1296 g

SFA 14:00.4184 g

SFA 16:01.084 g

SFA 18:00.3376 g

Fatty acids, total monounsaturated0.9575 g

MUFA 18:1 c0.8359 g

PUFA 18:2 n-6 c,c0.1055 g

Cholesterol16.84 mg

MUFA 22:1 c0 g

MUFA 17:10 g

MUFA 15:10 g

PUFA 20:3 n-30 g

PUFA 18:3i0 g

PUFA 22:40 g

SFA 22:00 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 24:00 g

MUFA 24:1 c0 g

Fatty acids, total trans0 g

SFA 4:00 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 22:10 g

TFA 22:1 t0 g

TFA 18:2 t not further defined0 g

PUFA 18:2 CLAs0 g

PUFA 20:2 n-6 c,c0 g

PUFA 18:3 n-6 c,c,c0 g

PUFA 20:30 g

PUFA 20:4 n-60 g

SFA 6:00.051 g

SFA 10:00.264 g

SFA 20:00.003 g

MUFA 18:10.993 g

PUFA 18:20.209 g

PUFA 18:30.023 g

MUFA 16:1 c0.044 g

Fatty acids, total polyunsaturated0.469 g

SFA 15:00.067 g

TFA 18:1 t0.114 g

MUFA 20:10.034 g

PUFA 18:3 n-3 c,c,c (ALA)0.023 g

TFA 16:1 t0.005 g

SFA 17:00.06 g

MUFA 14:10.018 g

MUFA 16:10.049 g

PUFA 22:6 n-3 (DHA)0.004 g

SFA 8:00.086 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

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.

Practical guidance

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.

100 g

P 19.7gC 5.6gF 19.1g