Yogurt, Greek, plain, whole milk

Basic Information

• Name: Greek Yogurt, Plain, Whole Milk
• Scientific Name: N/A (Common name for a cultured dairy product)
• Category: Dairy
• Varieties: Plain, flavored, whole milk, low-fat, nonfat, and Greek-style.

Nutritional Information (per 100g of plain, whole milk Greek yogurt)

• Macronutrients:
• Carbohydrates: 3.6g
• Proteins: 5.9g
• Fats: 5.0g
• Micronutrients:
• Calcium: 110mg (11% DV)
• Potassium: 141mg (3% DV)
• Sodium: 36mg (2% DV)
• Vitamin B12: 0.5µg (21% DV)
• Riboflavin (Vitamin B2): 0.2mg (15% DV)
• Phosphorus: 93mg (7% DV)

Phytonutrients

Greek yogurt, particularly the plain, whole milk variety, is primarily valued for its macronutrients, vitamins, and minerals rather than phytonutrients. Phytonutrients are compounds found in plants, and yogurt, being a dairy product, does not contain significant amounts of phytonutrients.

However, Greek yogurt does offer various nutrients that contribute to its health benefits, including:

• Protein: Greek yogurt is a rich source of protein, which is essential for muscle repair and growth, as well as many other bodily functions.
• Calcium: Important for bone health, nerve transmission, and muscle function.
• Vitamin B12: Essential for red blood cell formation, neurological function, and DNA synthesis.
• Riboflavin (Vitamin B2): Supports energy production and metabolism.
• Phosphorus: Necessary for bone and teeth health, as well as energy metabolism.
• Probiotics: Live beneficial bacteria that support gut health and digestion.

While Greek yogurt may not contain phytonutrients like fruits and vegetables, it still provides a range of essential nutrients that contribute to overall health and well-being.

Calorie Count and Glycemic Index

• Calorie Count: 97 kcal
• Glycemic Index: Low (approx. 11-14)

Physical Characteristics

• Color: Creamy white
• Shape: Typically sold in a container, semi-solid consistency.
• Size: Varies by packaging, commonly in 150g, 200g, and larger tubs.
• Texture: Thick and creamy, smoother than regular yogurt due to straining process.

Culinary Uses

• Common Dishes: Breakfast bowls, smoothies, dips (like tzatziki), salad dressings, desserts, and baking (as a substitute for sour cream or mayonnaise).
• Preparation Methods: Can be eaten plain, mixed with fruits, honey, nuts, or used as an ingredient in cooking and baking.
• Suitable Pairings: Fresh fruits (berries, banana, mango), granola, nuts, seeds, honey, and savory dishes (herbs, spices, cucumbers, garlic).

Geographical Information

• Origin: Greece, traditional Greek yogurt has ancient origins in the Mediterranean region.
• Primary Growing Regions: Widely produced in the United States, Greece, and other countries with dairy production facilities.
• Seasonal Availability: Available year-round.

Greek yogurt, especially the whole milk variety, is valued for its creamy texture and rich flavor. It is a versatile ingredient in various dishes and offers nutritional benefits such as protein, calcium, and probiotics.