Yogurt (plain, whole milk)
Fermented milk; the straining is what makes Greek yogurt Greek.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 61 kcal | 3.5 g | 4.7 g | 0.0 g | 3.2 g |
| Per 100 kcal | — | 5.7 g | 7.6 g | 0.0 g | 5.3 g |
| One cup · 245 g | 149 kcal | 8.5 g | 11.4 g | 0.0 g | 8.0 g |
Where the calories come from
Also in 100 g
| Total sugars | 4.7 g |
|---|---|
| Saturated fat | 2.1 g |
| Sodium | 46 mg · 2% DV |
| Potassium | 155 mg · 3% DV |
| Calcium | 121 mg · 9% DV |
| Iron | 0 mg · 0% DV |
| Magnesium | 12 mg · 3% DV |
| Vitamin C | 0.5 mg · 1% DV |
| Vitamin A (RAE) | 27 mcg · 3% DV |
| Vitamin E (alpha-tocopherol) | 0.1 mg · 0% DV |
| Folate (DFE) | 7 mcg · 2% DV |
| Choline | 15.2 mg · 3% DV |
| Vitamin B6 | 0.03 mg · 2% DV |
| Phosphorus | 95 mg · 8% DV |
| Copper | 0.01 mg · 1% DV |
| Potassium : sodium | 3.4 : 1 · favorable |
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DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 171284 Fiber sits inside the carbs figure.
865 gfor 30 g protein
527 kcalthose grams cost
0.0 gfiber per 100 g
Where it sits in the whole library
Rank within meat, fish & dairy
Fiber, in context
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