Yogurt, plain whole milk

Yogurt, plain whole milk, per 100 g: 61 kcal, 3.5 g protein, 4.7 g carbohydrate, 0 g fibre, 3.3 g fat. Figures are the USDA reference values for “Yogurt, plain, whole milk”.

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

High protein23% of the energy in this food is proteinLow sugars4.7 g sugars per 100 gLow sodium46 mg sodium per 100 g

Nutritional value per 100 g

Nutrient	Per 100 g	% NRV
Energy and macronutrients
Energy	61 kcal
Protein	3.47 g
Fat	3.25 g
of which saturates	2.1 g
of which monounsaturates	0.893 g
of which polyunsaturates	0.092 g
Carbohydrate	4.66 g
of which sugars	4.66 g
Fibre	0 g
Water	87.9 g
Cholesterol	13 mg
Minerals
Calcium	121 mg	15.1%
Iron	0.05 mg	0.357%
Magnesium	12 mg	3.2%
Phosphorus	95 mg	13.6%
Potassium	155 mg	7.75%
Sodium	46 mg
Zinc	0.59 mg	5.9%
Copper	0.009 mg	0.9%
Manganese	0.004 mg	0.2%
Selenium	2.2 µg	4%
Vitamins
Vitamin A	27 µg	3.38%
Vitamin D	0.1 µg	2%
Vitamin E	0.06 mg	0.5%
Vitamin K	0.2 µg	0.267%
Vitamin C	0.5 mg	0.625%
Thiamine (B1)	0.029 mg	2.64%
Riboflavin (B2)	0.142 mg	10.1%
Niacin (B3)	0.075 mg	0.469%
Pantothenic acid (B5)	0.389 mg	6.48%
Vitamin B6	0.032 mg	2.29%
Folate	7 µg	3.5%
Vitamin B12	0.37 µg	14.8%

% 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.

Source of Calcium15.1% NRV per 100 g

Calcium is needed for the maintenance of normal bones
Calcium contributes to normal muscle function

High protein22.8% 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, plain, whole milk (FDC ID 171284). 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.