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.
Nutrition for 100 g
Full nutrient profile
Proximates
Carbohydrates
Minerals
Vitamins and other components
Lipids
Fat Goes, Solids Stay
USDA's yogurt specification caps nonfat yogurt at not more than 0.5% fat while still requiring not less than 8.25% milk solids not fat — the same solids floor as full-fat yogurt. Removing the cream does not reduce what the standard demands of the rest.
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 (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.
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Yogurt (Plain, Whole Milk)
100 g
Yogurt (Greek, Flavored, Nonfat)
100 g
Plain Nonfat Greek Yogurt
100 g
Yogurt (Greek, Plain, Whole Milk)
100 g
Milk (Low-Fat)
100 g
Buttermilk (Low Fat)
100 g
Milk (Nonfat)
100 g
Milk (Reduced Fat, Low Fat)
100 g
