Home / Nutrition Facts / Yogurt (Plain, Nonfat)

DairyMilk

Yogurt (Plain, Nonfat) Nutrition Facts

Yogurt (Plain, Nonfat) is a dairy food whose protein, fat, sodium, and moisture depend on the product style. It provides potassium and calcium.

Calories50

Protein4.2 g

Carbs8.1 g

Fat0.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories50 kcal

Protein4.2 g

Total Fat0.1 g

Carbohydrates8.1 g

Fiber0 g

Total SugarsNot reported

Sodium51.48 mg

Source: USDA FoodData Central, record 2647437

Nutrients

Full nutrient profile

Proximates

Water86.57 g

Nitrogen0.6625 g

Protein4.22675 g

Total lipid (fat)0.0875 g

Ash1.039 g

Carbohydrates

Carbohydrate, by difference8.07675 g

Minerals

Calcium, Ca167.4 mg

Iron, Fe0 mg

Magnesium, Mg15.21 mg

Phosphorus, P127 mg

Potassium, K210.5 mg

Sodium, Na51.48 mg

Zinc, Zn0.5989 mg

Copper, Cu0 mg

Manganese, Mn0 mg

Iodine, I58.72 ug

Vitamins and other components

Retinol0 ug

Vitamin D (D2 + D3), International Units8.68 iu

Vitamin D (D2 + D3)0.217 ug

Vitamin D2 (ergocalciferol)0 ug

Vitamin D3 (cholecalciferol)0.2168 ug

Lipids

Cholesterol3.375 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 (Plain, Nonfat)

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 8.8gC 4.8gF 4.4g