Yogurt, Greek, plain, whole milk
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 94.507 kcalEnergy
- 8.779 gProtein
- 4.394 gFat
- 4.754 gCarbohydrate
| Nutrient | Per 100 g | 1 5.3 oz container | Source field |
|---|---|---|---|
| Energy | 94.507 kcal | 142 kcal | 2048 Energy (Atwater Specific Factors) |
| Protein | 8.779 g | 13.2 g | 1003 Protein |
| Fat | 4.394 g | 6.6 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 2.393 g | 3.6 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 0.958 g | 1.4 g | 1292 Fatty acids, total monounsaturated |
| Cholesterol | 16.84 mg | 25 mg | 1253 Cholesterol |
| Carbohydrate | 4.754 g | 7.1 g | 1005 Carbohydrate, by difference |
| Sugars | 3.247 g | 4.9 g | 1063 Sugars, Total |
| Sodium | 33.76 mg | 51 mg | 1093 Sodium, Na |
| Potassium | 146.9 mg | 220 mg | 1092 Potassium, K |
| Calcium | 110.9 mg | 166 mg | 1087 Calcium, Ca |
| Iron | 0 mg | 0 mg | 1089 Iron, Fe |
| Water | 81.32 g | 122 g | 1051 Water |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|
| 1 5.3 oz container | 150 g | 142 | 13.2 | 6.6 | 7.1 | 4.9 | 51 |
| 1 6 oz container | 170 g | 161 | 14.9 | 7.5 | 8.1 | 5.5 | 57 |
| 1 container, NFS | 150 g | 142 | 13.2 | 6.6 | 7.1 | 4.9 | 51 |
| 1 cup | 245 g | 232 | 21.5 | 10.8 | 11.6 | 8 | 83 |
| Quantity not specified | 150 g | 142 | 13.2 | 6.6 | 7.1 | 4.9 | 51 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, Foundation Foods, 2026-04-30
- Source record
- fdc:2259794
- Published
- 2022-04-28
- Retrieved
- 2026-10-10
- Food group
- Milk, yogurt and cream
- Preparation
- as sold
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, Foundation Foods 2026-04-30. fdc.nal.usda.gov
Names in other languages
- English: Yogurt, Greek, plain, whole milk (official name from the source)
- Français: Yaourt, grec, nature, lait entier (machine-translated, confirmed by a second independent pass)
- Deutsch: Joghurt, griechisch, natur, Vollmilch (machine-translated, confirmed by a second independent pass)
- Italiano: Yogurt, greco, al naturale, latte intero (machine-translated, confirmed by a second independent pass)
- Español: Yogur, griego, natural, leche entera (machine-translated, confirmed by a second independent pass)
Other analyses of the same food
USDA publishes more than one analysis of this food. NutrientGraph serves the record above; the others are available through the API.
- Yogurt, Greek, plain, whole milk (fdc:171304, 97 kcal)
- Yogurt, Greek, whole milk, plain (fdc:2705422, 94 kcal)
Related foods
- Yogurt, plain, whole milk
- Yogurt, Greek, plain, nonfat
- Cream, heavy
- Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D
- Milk, nonfat, fluid, with added vitamin A and vitamin D (fat free or skim)
- Cream, sour, full fat
- Milk, whole, 3.25% milkfat, with added vitamin D
- Milk, lowfat, fluid, 1% milkfat, with added vitamin A and vitamin D
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:2259794" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.