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Greek Natural Yogurt

g Natural Yogurt

146 KCAL KCAL / 100g

13.5g Protein

7.5g Fat

6g Carbohydrates

Natural Yogurt

Greek Natural Yogurt

146 KCAL / 100g

13.5g Protein

7.5g Fat

6g Carbohydrates

Nutrients

Name	/ 100g
Ash	1.2 g
Calcium	150 mg
Carbohydrate	6 g
Cholesterol	10 mg
Fat	7.5 g
Fatty monounsaturated	2.25 g
Fatty polyunsaturated	0.3 g
Fatty saturated	4.5 g
Fiber	1 g
Iron	0.05 mg
Lactose	4 g
Magnesium	16.54 mg
Phosphorus	202.5 mg
Potassium	211.5 mg
Protein	13.5 g
Salt	0.13 g
Selenium	14.55 µg
Sodium	50 mg
Sugar	4 g
Vitamin A	27 µg
Vitamin B1 (Thiamin)	0.03 mg
Vitamin B12 (Cobalamin)	1.13 µg
Vitamin B2 (Riboflavin)	0.42 mg
Vitamin B5 (Pantothenic acid)	0.5 mg
Vitamin B6 (Pyridoxine)	0.05 mg
Vitamin B9 (Folate)	7 µg
Vitamin C (Ascorbic acid)	0.5 mg
Water	78 g
Zinc	0.78 mg

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Knowledge Hub

Expert Nutrition Insights

A comparative examination of natural yogurt varieties: Key considerations for consumers

While natural yogurts are broadly perceived as more nutritious than their sweetened, flavored, or dessert-style counterparts—which often fail to meet the technical definition of yogurt—substantial variations exist even within the "natural" category itself in terms of composition, production methods, and health implications. Not all commercially available options qualify as wholesome, health-promoting food products, a distinction that arises from differences in fat content, functional additives, and fermentation techniques employed during manufacturing.

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Seven Health Benefits of Greek Natural Yogurt

Greek milk is a plant-based alternative to milk drinks of animal origin. With the nutrients contained therein, comparable to those found in cow's milk, you can reap its health benefits. Review seven primary advantages that can be achieved by consuming Greek milk alternative.

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Natural yogurt 2% with increased digestibility

Natural yogurt 2% contains lactose which is broken down by fermenting bacteria, increasing its digestibility. Due to fermentation, even those with lactose intolerance can benefit from its advantages. Yogurt can be made from various types of milk, such as cow, sheep, or goat milk. During the fermentation process, some components of milk undergo transformation, for instance, lactose is partially broken down into glucose and galactose, and proteins become more easily digestible. Natural yogurt also contains larger amounts of bioavailable calcium, iron, and phosphorus, which supports the building of a strong bone structure. Compared to milk, natural yogurt contains more vitamin B12 and folic acid, as well as the enzyme beta-galactosidase, which supports the digestion process of lactose in the small intestine.

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