Yogurt, Greek, strawberry, DANNON OIKOS
Whole food · Dairy and Egg Products
Photo: Wikipedia
Dannon Oikos Greek Strawberry Yogurt is a thick, creamy, strained yogurt swirled with sweet strawberry flavor. It delivers a satisfying, protein-rich punch with a smooth, velvety texture that's less tart than traditional Greek yogurt. At 106 kcal per 100g, it's a nutrient-dense snack that balances sweetness with a substantial 8.25g of protein.
Calorie split: 31% protein · 44% carbs · 25% fat
↓ Full nutrition💚 Why it's loved
People love it for its convenient, pre-flavored sweetness and thick, spoonable texture that feels indulgent yet remains a smart snack. It's a go-to for a quick protein boost, a post-workout refuel, or a simple dessert alternative that doesn't sacrifice taste.
⚠️ Watch-outs & how to enjoy it better
The added sugar (11g per 100g) can cause blood-sugar spikes, making it less ideal for those monitoring glycemic intake. To counteract this, pair it with a source of healthy fat or fiber, like a handful of nuts or chia seeds, to slow sugar absorption and enhance satiety. Also, be mindful of portion sizes if you're sensitive to dairy lactose.
Key benefits
- High protein content (8.25g per 100g) supports muscle maintenance and satiety.
- Relatively low in fat (2.92g per 100g) compared to full-fat varieties.
- Good source of calcium for bone health.
- Provides a convenient, portable source of energy and protein.
- Contains probiotics which may support digestive health.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dannon Oikos is the US market version of Danone's 'Oikos' brand, named after Mount Olympus, the home of the Greek gods, to evoke a sense of divine, wholesome goodness.
Full nutrition (USDA data · scales with serving)
| Water | 76.6 g |
| Energy | 106 kcal |
| Energy | 443 kj |
| Protein | 8.3 g |
| Total lipid (fat) | 2.9 g |
| Ash | 0.56 g |
| Carbohydrate, by difference | 11.7 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 11.0 g |
| Sucrose | 3.7 g |
| Glucose | 0.30 g |
| Fructose | 4.1 g |
| Lactose | 2.3 g |
| Maltose | 0.00 g |
| Galactose | 0.54 g |
| Starch | 0.00 g |
| Calcium, Ca | 86.0 mg |
| Iron, Fe | 0.07 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 110 mg |
| Potassium, K | 131 mg |
| Sodium, Na | 34.0 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 9.5 ug |
| Thiamin | 0.04 mg |
| Riboflavin | 0.23 mg |
| Niacin | 0.21 mg |
| Pantothenic acid | 0.39 mg |
| Vitamin B-6 | 0.05 mg |
| Vitamin B-12 | 0.56 ug |
| Vitamin A, RAE | 1.0 ug |
| Carotene, beta | 8.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 13.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 g |
| SFA 4:0 | 0.07 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.09 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.29 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 0.86 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.28 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.74 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.04 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 0.66 g |
| MUFA 18:1 c | 0.60 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.13 g |
| PUFA 18:2 | 0.11 g |
| PUFA 18:2 n-6 c,c | 0.08 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.09 g |
| Fatty acids, total trans-monoenoic | 0.07 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.06 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 13.0 mg |
Amino acid profile (per 100g)
Estimated from Yogurt, fruit variety, nonfat — USDA does not publish this profile for Yogurt.
| Tryptophan | 0.03 g |
| Threonine | 0.20 g |
| Isoleucine | 0.27 g |
| Leucine | 0.50 g |
| Lysine | 0.44 g |
| Methionine | 0.14 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.27 g |
| Tyrosine | 0.25 g |
| Valine | 0.41 g |
| Arginine | 0.15 g |
| Histidine | 0.12 g |
| Alanine | 0.21 g |
| Aspartic acid | 0.39 g |
| Glutamic acid | 0.97 g |
| Glycine | 0.12 g |
| Proline | 0.58 g |
| Serine | 0.30 g |
FAQ
Is this yogurt good for muscle recovery?
Yes, its high protein content (8.25g per 100g) makes it an excellent choice for post-workout muscle repair and recovery.
Can I use this in baking?
Absolutely. It can be used as a substitute for sour cream or buttermilk in recipes like muffins, pancakes, or cakes to add moisture and a slight tang.
How does it differ from regular yogurt?
Greek yogurt is strained to remove whey, resulting in a thicker texture, higher protein concentration, and often a tangier taste compared to regular, unstrained yogurt.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.06 kcal/g · 31% calories from protein · 1.0 g fiber · 11.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.