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FROZEN GREEK YOGURT

Ice Cream & Frozen Yogurt Apollo Food Group, LLC Branded
137 Calories
8.2g Protein
24.7g Carbs
1.4g Fat
1.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 137
% Daily Value*
Total Fat 1.4g 2%
Saturated Fat 0.7g 3%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 82mg 4%
Total Carbohydrate 24.7g 9%
Dietary Fiber 1.4g 5%
Total Sugars 19.2g
Protein 8.2g 16%
Vitamin D 0mcg 0%
Calcium 137mg 11%
Iron 1.0mg 6%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 8.2g 24%
Carbs 24.7g 72%
Fat 1.4g 4%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 137 MG 11%
Iron, Fe 1.0 MG 6%
Sodium, Na 82 MG 4%

Nutrition Highlights

  • Very low in fat (1.4g per 100g).

About FROZEN GREEK YOGURT

FROZEN GREEK YOGURT is a moderate-calorie food with 137 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 8.2g of protein, 24.7g of carbohydrates, and 1.4g of fat. It also contributes 1.4g of dietary fiber per serving. This food belongs to the Ice Cream & Frozen Yogurt category.

Ingredients

CHOCOLATE FROZEN GREEK YOGURT: NONFAT MILK, GREEK YOGURT (NONFAT MILK, YOGURT CULTURES), SUGAR, MILK PROTEIN CONCENTRATE, DEXTROSE, MALTODEXTRIN, DUTCH PROCESSED COCOA, CREAM, NATURAL FLAVORS, LOCUST BEAN GUM, GUAR GUM, SOY LECITHIN. VANILLA FROZEN GREEK YOGURT: NONFAT MILK, GREEK YOGURT (NONFAT MILK, YOGURT CULTURES), SUGAR, MILK PROTEIN CONCENTRATE, DEXTROSE, MALTODEXTRIN, CREAM, NATURAL FLAVOR, LOCUST BEAN GUM, GUAR GUM, SOY LECITHIN, VANILLA BEAN SPECKS.

Dietary Information

FROZEN GREEK YOGURT is considered low-fat, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 137 calories per 100 grams, FROZEN GREEK YOGURT gets 24% of its calories from protein, 72% from carbohydrates, and 9% from fat. This is moderate, similar to many lean proteins and whole grains.

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