Greek-style yoghurt is strained yoghurt from which much of the whey has been removed, concentrating the protein, fat, and flavour. It typically contains twice the protein of regular yoghurt (~10g/100g) and provides excellent calcium, riboflavin, vitamin B12, and iodine alongside live bacterial cultures. Its thick, creamy texture and high protein content make it one of the most satiating dairy foods. Note that Greek-style yoghurt sold in the UK may be made differently from authentic Greek strained yoghurt (PDO).
Use as a protein-rich base for breakfast bowls, dips (tzatziki), sauces, and dressings. Substitutes for soured cream, crème fraîche, and mayonnaise in many recipes at lower calorie cost. Stir before serving if whey has separated. Choose plain, full-fat Greek yoghurt for maximum satiety and nutrient density.
Where Yoghurt, Greek-style, plain Stands Out
Macronutrients per 100g
Glycemic Index & Load
Low GI food — causes a slow, steady rise in blood sugar. Ideal for sustained energy, blood glucose control, and reducing insulin demand.
Glycemic Load (GL = GI × carbs ÷ 100) accounts for portion size. A low GL means this food has minimal real-world blood sugar impact.
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Calcium | 150 mg | 19% | |
| Potassium | 141 mg | 7% | |
| Phosphorus | 135 mg | 19% | |
| Vitamin A (RE) | 108 µg | 15% | |
| Chloride | 100 mg | 13% | |
| Choline | 15.8 mg | — | |
| Magnesium | 14.0 mg | 4% | |
| Folate | 11.0 µg | 6% | |
| Selenium | 2.20 µg | 4% | |
| Vitamin K | 1.20 µg | 1% | |
| Zinc | 0.640 mg | 6% | |
| Vitamin B12 | 0.450 µg | 41% | |
| Pantothenic Acid (B5) | 0.450 mg | 8% | |
| Riboflavin (B2) | 0.230 mg | 16% | |
| Niacin (B3) | 0.180 mg | 1% | |
| Vitamin E (alpha-TE) | 0.130 mg | 1% | |
| Vitamin B6 | 0.090 mg | 6% | |
| Iron | 0.070 mg | 1% | |
| Vitamin D | 0.060 µg | 0% | |
| Thiamin (B1) | 0.060 mg | 5% | |
| Copper | 0.020 mg | 2% | |
| Manganese | 0.005 mg | 0% | |
| Iodine | 22.0 µg | 15% | |
| Monounsaturated fat | 2.78 g | — | |
| Glutamic acid | 1.32 g | — | |
| Proline | 0.659 g | — | |
| Leucine | 0.630 g | — | |
| Lysine | 0.505 g | — | |
| Aspartic acid | 0.492 g | — | |
| Valine | 0.428 g | — | |
| Isoleucine | 0.383 g | — | |
| Serine | 0.353 g | — | |
| Phenylalanine | 0.315 g | — | |
| Tyrosine | 0.315 g | — | |
| Threonine | 0.286 g | — | |
| Arginine | 0.229 g | — | |
| Alanine | 0.198 g | — | |
| Histidine | 0.173 g | — | |
| Methionine | 0.161 g | — | |
| Glycine | 0.136 g | — | |
| Tryptophan | 0.090 g | — | |
| Cysteine | 0.058 g | — | |
| Omega-6 (Linoleic acid) | 0.280 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.270 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →