1 serving (150 grams) contains 100 calories, 17.0 grams of protein, 0.0 grams of fat, and 6.0 grams of carbohydrates.
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Nutrition Information
Calories |
160.0 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 8.0 mg | 2% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrates | 9.6 g | 3% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 6.4 g | ||
| protein | 27.2 g | 54% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 384 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Nonfat greek yoghurt
Nonfat Greek yoghurt is a creamy, strained yoghurt originating from Greece, known for its thick texture and tangy flavor. It has become a staple in many cuisines worldwide and is celebrated for its high protein content and low-fat profile. Typically made from skimmed milk, nonfat Greek yoghurt undergoes a straining process to remove excess whey, concentrating nutrients like protein while minimizing fat. One serving (about 6 oz) contains around 18 grams of protein, 6 grams of carbohydrates, and negligible fat, along with calcium and probiotics, which support gut health. It is versatile, often used in savory dishes, marinades, desserts, or as a substitute for sour cream.
Health Benefits
- Supports muscle maintenance and repair due to its high protein content (18 grams per serving).
- Promotes bone health with calcium, providing about 20% of the daily recommended intake per serving.
- Enhanced digestion and gut health from probiotics, including Lactobacillus and Bifidobacterium strains.
Dietary Considerations
Selection and Storage
Store the yoghurt in the refrigerator at 40°F (4°C) or lower and consume within 5–7 days of opening. Avoid cross-contamination by using clean utensils.
Common Questions About Nonfat greek yoghurt Nutrition
Is nonfat Greek yogurt high in protein?
Yes, nonfat Greek yogurt is an excellent source of protein. A typical 6-ounce (170g) serving contains around 15-20 grams of protein, making it ideal for muscle repair and general dietary needs.
Can I eat nonfat Greek yogurt on a keto diet?
Nonfat Greek yogurt is not ideal for a keto diet because it typically contains around 6-10 grams of carbs per serving, which may be higher than desired for strict keto guidelines. Full-fat Greek yogurt would be a more compatible option.
What are the health benefits of eating nonfat Greek yogurt?
Nonfat Greek yogurt is a good source of probiotics that support gut health, calcium for bone strength, and protein for muscle repair. It is low in fat and calories, making it an excellent choice for weight management.
How much nonfat Greek yogurt should I eat per serving?
A standard serving of nonfat Greek yogurt is 6-8 ounces (170-227g), which provides approximately 100-120 calories. This size is a good portion for a snack or meal addition, but larger portions may add more calories and carbs.
How does nonfat Greek yogurt compare to regular yogurt?
Nonfat Greek yogurt has about twice the protein concentration compared to regular yogurt, thanks to its straining process. It also tends to be thicker and creamier, while regular yogurt contains more carbs and sugar due to the whey being left intact.
Data Sources & Scientific References
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
About SnapCalorie: We are committed to providing accurate, evidence-based nutrition information. Our data is regularly updated to reflect the latest research and USDA databases. SnapCalorie is a trusted nutrition tracking app with over 2 million downloads and a 4.8/5 star rating.
