Greek yogurt, plain nonfat

Greek yogurt, plain nonfat, per 100 g: 59 kcal, 10.2 g protein, 3.6 g carbohydrate, 0 g fibre, 0.4 g fat. Figures are the USDA reference values for “Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)”.

At 100 g it reaches the EU threshold to be called a source of vitamin b12, riboflavin (b2), phosphorus, selenium. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.

High protein69% of the energy in this food is proteinFat-freeUnder 0.5 g fat per 100 gLow sugars3.2 g sugars per 100 gVery low sodium36 mg sodium per 100 g

Nutritional value per 100 g

Nutrient	Per 100 g	% NRV
Energy and macronutrients
Energy	59 kcal
Protein	10.2 g
Fat	0.39 g
of which saturates	0.117 g
of which monounsaturates	0.053 g
of which polyunsaturates	0.012 g
Carbohydrate	3.6 g
of which sugars	3.24 g
Fibre	0 g
Water	85.1 g
Cholesterol	5 mg
Minerals
Calcium	110 mg	13.8%
Iron	0.07 mg	0.5%
Magnesium	11 mg	2.93%
Phosphorus	135 mg	19.3%
Potassium	141 mg	7.05%
Sodium	36 mg
Zinc	0.52 mg	5.2%
Copper	0.017 mg	1.7%
Manganese	0.009 mg	0.45%
Selenium	9.7 µg	17.6%
Vitamins
Vitamin A	1 µg	0.125%
Vitamin D	0 µg
Vitamin E	0.01 mg	0.083%
Vitamin K	0 µg
Vitamin C	0 mg
Thiamine (B1)	0.023 mg	2.09%
Riboflavin (B2)	0.278 mg	19.9%
Niacin (B3)	0.208 mg	1.3%
Pantothenic acid (B5)	0.331 mg	5.52%
Vitamin B6	0.063 mg	4.5%
Folate	7 µg	3.5%
Vitamin B12	0.75 µg	30%

% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.

What this food is a source of

This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.

High in Vitamin B1230% NRV per 100 g

Vitamin B12 contributes to normal energy-yielding metabolism
Vitamin B12 contributes to normal red blood cell formation

Source of Riboflavin (B2)19.9% NRV per 100 g

Riboflavin contributes to normal energy-yielding metabolism
Riboflavin contributes to the maintenance of normal skin

Source of Phosphorus19.3% NRV per 100 g

Phosphorus contributes to the maintenance of normal bones
Phosphorus contributes to normal energy-yielding metabolism

Source of Selenium17.6% NRV per 100 g

Selenium contributes to the normal function of the immune system
Selenium contributes to the protection of cells from oxidative stress

High protein69.1% of energy from protein

Protein contributes to a growth in muscle mass
Protein contributes to the maintenance of muscle mass

Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) (FDC ID 170894). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.

This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.