Yogurt, plain, whole milk

Basic Information

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

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

• Macronutrients:
• Carbohydrates: 4.7g
• Proteins: 3.5g
• Fats: 3.3g
• Micronutrients:
• Calcium: 110mg (11% DV)
• Potassium: 140mg (3% DV)
• Sodium: 40mg (2% DV)
• Vitamin B12: 0.5µg (21% DV)
• Riboflavin (Vitamin B2): 0.2mg (15% DV)
• Phosphorus: 100mg (8% DV)

Phytonutrients

Yogurt, including plain whole milk yogurt, is primarily a dairy product and does not contain significant amounts of phytonutrients. Phytonutrients, also known as phytochemicals, are bioactive compounds found in plants that offer various health benefits. Since yogurt is derived from milk and does not contain plant-based ingredients, it does not provide phytonutrients in significant quantities.

While yogurt may not contain phytonutrients like fruits, vegetables, grains, nuts, and seeds do, it still offers numerous health benefits due to its nutritional profile. Here are some of the key nutrients found in plain whole milk yogurt:

• Proteins: Essential for muscle repair and growth, as well as various metabolic functions in the body.
• Calcium: Important for bone health, muscle function, and nerve transmission.
• Vitamin B12: Necessary for red blood cell formation, neurological function, and DNA synthesis.
• Riboflavin (Vitamin B2): Supports energy production and metabolism.
• Phosphorus: Vital for bone and teeth health, as well as energy metabolism.
• Potassium: Important for heart health, muscle contraction, and nerve function.

While plain whole milk yogurt may not provide phytonutrients, it is still considered a nutritious food choice due to its high protein content, calcium, and other essential nutrients.

Calorie Count and Glycemic Index

• Calorie Count: Approximately 61 kcal.
• Glycemic Index: Low (approx. 11-14).

Physical Characteristics

• Color: Creamy white.
• Shape: Typically sold in individual cups or larger tubs.
• Size: Varies by packaging, commonly in 150g or 200g servings.
• Texture: Smooth and creamy.

Culinary Uses

• Common Dishes: Breakfast bowls, smoothies, parfaits, dips, dressings, marinades, sauces, and desserts (like frozen yogurt or yogurt cake).
• Preparation Methods: Enjoyed as-is or mixed with fruits, nuts, seeds, honey, or granola for added flavor and texture; can be used as a base for sauces and dressings.
• Suitable Pairings: Fresh fruits (berries, banana, mango), nuts, seeds, honey, granola, cinnamon, and savory dishes (cucumbers, garlic, herbs).

Geographical Information

• Origin: Yogurt has been consumed for centuries in various cultures, with origins in Central Asia, particularly in regions like Turkey and Greece.
• Primary Growing Regions: Dairy-producing regions worldwide, including Europe, North America, and parts of Asia.
• Seasonal Availability: Available year-round; production may vary by region and local dairy industry.

Plain whole milk yogurt is a versatile and nutritious dairy product that can be enjoyed in a variety of dishes and recipes. It serves as a good source of protein, calcium, and other essential nutrients, making it a popular choice for health-conscious individuals and those seeking a richer, creamier option in their diet.