Organic Reduced Fat Yogurt
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Nutrition Facts
Per 100g
About This Product
Organic Reduced Fat Yogurt by Trader Joe's scores 8/10 for Bone Health based on low sodium preserves calcium.
Organic Reduced Fat Yogurt by Trader Joe's provides 107 calories, 3.6g protein, 1.8g fat, and 17.9g carbohydrates per 100g. That gives it a protein efficiency of 3.3g of protein per 100 calories. It scores well for Heart Health, Bone Health health goals.
- ✓Moderate calorie content at 107 kcal per 100g.
- ✓Very low in saturated fat (0.9g 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
Organic Reduced Fat Yogurt by Trader Joe's sits near the middle of the yogurts category with 107 kcal per 100g (category avg: 96). Sugar is a concern at 16.1g per 100g (66% above category average).
Nutrition Breakdown
- •Calories: 107 kcal per 100g (category avg: 96)
- •Protein: 3.6g per 100g (category avg: 5.7g)
- •Sugars: 16.1g per 100g (category avg: 9.7g)
- •Saturated fat: 0.9g per 100g
Who Should Eat This
Best suited for people managing calorie intake or on a weight loss plan.
Watch Out
- ⚠Classified as NOVA Group 4 (ultra-processed). If clean eating matters to you, look for less processed options.
Better Alternatives
If Organic Reduced Fat Yogurt doesn't perfectly fit your goals, consider looking for lower-sugar options in the same category, higher-protein alternatives for better satiety, less processed alternatives (NOVA Group 1-2). Browse the yogurts category page on NutritionRanked to compare options side by side.
Ingredients
CULTURED PASTEURIZED ORGANIC REDUCED FAT MILK, ORGANIC SUGAR, ORGANIC CORN STARCH, ORGANIC STRAWBERRY JUICE CONCENTRATE, ORGANIC CAROB BEAN GUM, NATURAL STRAWBERRY FLAVOR, NATURAL FLAVOR, GELLAN GUM, PECTIN, ORGANIC NATURAL VANILLA FLAVOR, ORGANIC BEET JUICE CONCENTRATE (FOR COLOR), VITAMIN D3. CONTAINS LIVE AND ACTIVE CULTURES: BIFIDOBACTERIUM LACTIS, LACTOBACILLUS ACIDOPHILUS, L. BULGARICUS, L. PARACASEI, STREPTOCOCCUS THERMOPHILUS, L. RHAMNOSUS. CULTURED AFTER PASTEURIZATION.