Yogurt (Plain, Whole Milk) Nutrition Facts
Yogurt (Plain) 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
Amino acids
Other bioactive components
A Number on the Cultures
A yogurt may only claim "contains live and active cultures" if it holds at least 10 million colony forming units per gram at the time of manufacture, with a reasonable expectation of 1 million per gram through its shelf life. Yogurt heat-treated after culturing has to say it does not contain them.
Source: Code of Federal Regulations
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, 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.
Related foods
View all
Yogurt (Greek, Plain, Whole Milk)
100 g
Yogurt (Plain, Nonfat)
100 g
Yogurt (Greek, Flavored, Nonfat)
100 g
Plain Nonfat Greek Yogurt
100 g
Milk (Whole)
100 g
Milk (Reduced Fat, Low Fat)
100 g
Buttermilk (Low Fat)
100 g
Milk (Low-Fat)
100 g