Greek yogurt strawberry cheesecake
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Nutrition Facts
Per 100g
About This Product
Greek yogurt strawberry cheesecake by Red Top scores 8/10 for Bone Health based on low sodium preserves calcium.
Greek yogurt strawberry cheesecake by Red Top provides 67 calories, 9.3g protein, 0.0g fat, and 7.3g carbohydrates per 100g. That gives it a protein efficiency of 13.9g of protein per 100 calories. It scores well for Heart Health, Muscle Building, Weight Loss health goals.
- ✓Very low calorie density at just 67 kcal per 100g, making it a good choice for volume eating.
- ✓Very low in saturated fat (0.0g per 100g), which is beneficial for cardiovascular health.
- ✓Classified as NOVA Group 4 (ultra-processed food). Consider less processed alternatives if clean eating is a priority.
Deep Analysis
Greek yogurt strawberry cheesecake by Red Top is a lower-calorie option in the yogurts category at 67 kcal per 100g, compared to the category average of 96. Standout protein at 9.3g per 100g — 63% above average. Very low sugar at 2.7g per 100g — much better than the 9.7g category average.
Nutrition Breakdown
- •Calories: 67 kcal per 100g (category avg: 96)
- •Protein: 9.3g per 100g (category avg: 5.7g)
- •Sugars: 2.7g per 100g (category avg: 9.7g)
Who Should Eat This
Best suited for people managing calorie intake or on a weight loss plan, people managing blood sugar levels.
Watch Out
- ⚠Classified as NOVA Group 4 (ultra-processed). If clean eating matters to you, look for less processed options.
Better Alternatives
If Greek yogurt strawberry cheesecake doesn't perfectly fit your goals, consider looking for less processed alternatives (NOVA Group 1-2). Browse the yogurts category page on NutritionRanked to compare options side by side.
Ingredients
Cultured, pasteurized nonfat milk, strawberry cheesecake blend [water, sugar, strawberries, corn starch, natural flavors, pectin, fruit and vegetable juice for color, reb a (natural stevia leaf sweetener), citric acid and monk fruit extract], live and active cultures: s. thermophilus, l. bulgaricus, l. acidophilus, b. lactis and l. casei.