Yogurt, Greek, plain, whole milk
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 0.2 MG | 1% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 15.1 MG | 3% | |
| Vitamin B-12 | 0.8 UG | 31% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 100 MG | 8% | |
| Iron, Fe | 0 MG | 0% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 135 MG | 11% | |
| Potassium, K | 141 MG | 3% | |
| Sodium, Na | 35 MG | 2% | |
| Zinc, Zn | 0.5 MG | 5% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 9.7 UG | 18% |
Nutrition Highlights
- Low in calories with 97 kcal per 100g.
- Good source of Riboflavin (21% DV).
- Good source of Vitamin B-12 (31% DV).
About Yogurt, Greek, plain, whole milk
This creamy dairy product is made by straining regular yogurt to remove whey, resulting in a thicker texture and more concentrated nutrients. The whole milk version contains a balanced mix of macronutrients, with nearly 10 grams of protein per 100-gram serving - about double what you'd find in regular yogurt. The protein is high-quality, containing all essential amino acids, making it particularly valuable for muscle maintenance and satiety. The fat content, while higher than low-fat varieties, includes beneficial fatty acids and helps with the absorption of fat-soluble vitamins. With minimal carbohydrates (mostly from naturally occurring milk sugars) and no fiber, it's a straightforward, nutrient-dense food.
In the kitchen, this versatile ingredient shines in both sweet and savory applications. It can be enjoyed plain as a satisfying snack or breakfast base, topped with fresh fruit, nuts, or a drizzle of honey. The rich texture makes it an excellent substitute for sour cream, mayonnaise, or cream in recipes, adding protein while reducing calories in dips, dressings, and sauces. It's also commonly used in Mediterranean and Middle Eastern cuisines, stirred into soups at the end of cooking or as a marinade base for meats, where its acidity helps tenderize while adding moisture. Some people even use it in baking to create moist, tender results in cakes and quick breads.
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