HomeYogurtsOrganic Greek Plain Reduced Fat Yogurt
Organic Greek Plain Reduced Fat Yogurt

Organic Greek Plain Reduced Fat Yogurt

🫀7/10
💪7/10
🔥7/10
🩸6/10
🦴8/10
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Nutrition Facts

Per 100g

Calories71 kcal
Protein9.4g
Total Fat2.1g
Saturated Fat1.5g
Carbohydrates4.1g
Sugars2.9g
Fiber0.0g
Sodium41mg
Protein per 100 kcal13.3g

About This Product

Organic Greek Plain Reduced Fat Yogurt by Green Mountain Creamery scores 10/10 for Clean Label based on unprocessed or minimally processed (nova 1).

Organic Greek Plain Reduced Fat Yogurt by Green Mountain Creamery provides 71 calories, 9.4g protein, 2.1g fat, and 4.1g carbohydrates per 100g. That gives it a protein efficiency of 13.3g of protein per 100 calories. It scores well for Heart Health, Muscle Building, Weight Loss health goals.

  • Very low calorie density at just 71 kcal per 100g, making it a good choice for volume eating.
  • Classified as NOVA Group 1 (unprocessed or minimally processed food) — the cleanest category.
  • Contains no detected additives — a clean ingredient list.
Best for: Heart HealthMuscle BuildingWeight LossBone HealthClean LabelKids / Growing

Deep Analysis

Organic Greek Plain Reduced Fat Yogurt by Green Mountain Creamery sits near the middle of the yogurts category with 71 kcal per 100g (category avg: 96). Standout protein at 9.4g per 100g — 65% above average.

Nutrition Breakdown

  • Calories: 71 kcal per 100g (category avg: 96)
  • Protein: 9.4g per 100g (category avg: 5.7g)
  • Sugars: 2.9g per 100g (category avg: 9.7g)
  • Saturated fat: 1.5g per 100g

Who Should Eat This

Best suited for people managing calorie intake or on a weight loss plan, people managing blood sugar levels.

Watch Out

  • No major red flags based on the nutrition data.

Better Alternatives

Organic Greek Plain Reduced Fat Yogurt is a solid choice in its category. For variety, browse other top-scoring yogurts products on NutritionRanked.

Ingredients

Cultured Pasteurized Organic Nonfat Milk, Organic Cream. Contains the following live cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, and L. paracasei.