Yogurt, Greek, whole, plain, CHOBANI
Whole food · Dairy and Egg Products
Photo: Wikipedia
Chobani's whole-milk plain Greek yogurt is a thick, velvety dairy staple with a clean, tangy flavor and a rich, spoonable texture. It's a protein powerhouse, packing over 8 grams of protein per 100 grams, which is significantly more than regular yogurt. Its simplicity makes it a blank canvas, ready to be sweetened, seasoned, or used as a creamy base in countless dishes.
Calorie split: 40% protein · 16% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore its luxurious, creamy texture and clean tang that isn't overly sour. Its incredible versatility is a major draw, serving as a healthy substitute for sour cream, mayonnaise, or cream in recipes, and as a protein-rich base for breakfast bowls or marinades.
⚠️ Watch-outs & how to enjoy it better
The lactose content, though reduced by straining, can still cause digestive discomfort for those with lactose intolerance. Its tangy flavor can be off-putting to those unaccustomed to fermented dairy. To mitigate, try small portions, pair it with low-fiber foods if sensitive, or use it in cooked dishes where the flavor mellows.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Contains probiotics that support a healthy gut microbiome.
- Provides calcium and phosphorus essential for bone health.
- Whole-milk version offers fat-soluble vitamins like A and K2.
- Versatile base for both sweet and savory culinary applications.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The straining process that defines Greek yogurt removes whey, concentrating the protein and creating its signature thickness—a single cup of Greek yogurt can require up to four cups of regular milk to produce.
Full nutrition (USDA data · scales with serving)
| Water | 83.8 g |
| Energy | 82.0 kcal |
| Energy | 343 kj |
| Protein | 8.2 g |
| Total lipid (fat) | 4.0 g |
| Ash | 0.74 g |
| Carbohydrate, by difference | 3.2 g |
| Fiber, total dietary | 0.80 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 2.4 g |
| Maltose | 0.00 g |
| Calcium, Ca | 111 mg |
| Iron, Fe | 0.03 mg |
| Sodium, Na | 35.0 mg |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Vitamin A, RAE | 58.0 ug |
| Retinol | 58.0 ug |
| Carotene, beta | 0.00 ug |
| Vitamin A, IU | 194 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.5 g |
| Fatty acids, total monounsaturated | 0.87 g |
| Fatty acids, total polyunsaturated | 0.12 g |
| Fatty acids, total trans | 0.17 g |
| Cholesterol | 15.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.12 g |
| Threonine | 0.37 g |
| Isoleucine | 0.45 g |
| Leucine | 0.82 g |
| Lysine | 0.71 g |
| Methionine | 0.23 g |
| Cystine | 0.05 g |
| Phenylalanine | 0.41 g |
| Tyrosine | 0.41 g |
| Valine | 0.54 g |
| Arginine | 0.30 g |
| Histidine | 0.24 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.66 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.16 g |
| Proline | 0.84 g |
| Serine | 0.45 g |
FAQ
Is Greek yogurt the same as regular yogurt?
No. Greek yogurt is strained to remove liquid whey, resulting in a thicker, creamier texture and a higher concentration of protein compared to regular, unstrained yogurt.
Why does plain Greek yogurt have 0g of sugar?
The nutrition label for plain yogurt lists 'Added Sugars' as 0g. It naturally contains lactose, a milk sugar, which is accounted for in the 'Total Carbohydrate' line.
Can I use Greek yogurt in baking?
Absolutely. It's a popular substitute for oil, butter, or sour cream in cakes, muffins, and breads, adding moisture, a slight tang, and a protein boost without overpowering other flavors.
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 0.82 kcal/g · 40% calories from protein · 0.8 g fiber · 0.0 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.