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Plain strained yogurt that is low in fat and high in protein.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
170 gram (medium) of Fage 0.2% Greek yogurt (170 g) has 92 calories. That works out to 54 calories per 100 g. It contains 6.5 g of carbs, 17.5 g of protein, 0.3 g of fat and 0 g of fiber. Its 1.3 µg of B12 covers 53% of the Daily Value. Its glycemic index is 11 (low), so it raises blood sugar slowly.
Selected: 170 gram (medium) · 170 g
92
KCAL / 170G
Carbs
6.5g
· 2% DV
Protein
17.5g
· 35% DV
Fat
0.3g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 26% · Protein 71% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 92 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.17 g | 1% |
| Trans fat | 0 g | |
| Sodium | 61 mg | 3% |
| Total carbohydrate | 6.5 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 17.5 g | 35% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 81 kcal |
| 1 tablespoon (small) | 15 g | 8 kcal |
| 1 ounce (small) | 28.4 g | 15 kcal |
| 0.25 cup (small) | 61 g | 33 kcal |
| 100 g | 100 g | 54 kcal |
| ½ cup (medium) | 122 g | 66 kcal |
| 1 pack (medium) | 170 g | 92 kcal |
| 1 cup (large) | 245 g | 132 kcal |
| 1 pack (large) | 500 g | 270 kcal |
Calculated from 54 calories per 100 g.
It can fit into a weight-loss eating plan, but it does not cause weight loss by itself. Its thick texture makes it a useful base for a filling snack; adding fruit is a simple alternative to sweet toppings or large amounts of granola.
Yes, Fage 0.2% Greek yogurt works as a tangy, lower-fat swap for sour cream in dips, tacos, and baked potatoes. For hot dishes, stir it in off the heat to reduce the chance of curdling.
Plain Fage 0.2% Greek yogurt is made by culturing milk and straining the yogurt to create its thick texture. The plain version uses reduced-fat milk and yogurt cultures; flavored versions may have additional ingredients.
A little liquid on top of Fage 0.2% Greek yogurt is usually whey separating from the yogurt, not a sign that it has spoiled. Stir it back in for a looser texture, or pour it off if you prefer a thicker spoonful.
Yes, plain Fage 0.2% Greek yogurt is cultured, and its live-culture content depends on the product and handling. Check the package for live-culture information; heating the yogurt during cooking can reduce the number of living cultures.
Fage 0.2% Greek yogurt is not lactose-free, although straining removes some of the whey and may reduce its lactose compared with some yogurts. Tolerance varies, so choose a lactose-free product if this yogurt causes symptoms.
Yes, Fage 0.2% Greek yogurt can add moisture and tang to muffins, quick breads, and cakes. Because it is thick and low in fat, replacing all the fat in a recipe may change the texture; follow a recipe designed for yogurt.
Keep Fage 0.2% Greek yogurt covered and refrigerated after opening, use a clean spoon, and follow the package’s opened-product guidance. Discard it if it develops mold, an unusual smell, or an unexpectedly changed appearance.
Yes, but freezing can make Fage 0.2% Greek yogurt grainy or separated after thawing. Stir it well and use it in a smoothie, sauce, or baked recipe rather than expecting its original smooth texture.
Yes, Fage 0.2% Greek yogurt is a refrigerated dairy product and should be returned to the refrigerator promptly after serving. Keep the container covered, and do not leave it sitting out for an extended period.
Vitamins
B12
1.27µg · 53% DV
B2
0.34mg · 26% DV
B5
0.6mg · 12% DV
Biotin
3.4µg · 11% DV
Minerals
Phosphorus
230mg · 33% DV
Selenium
15µg · 27% DV
Iodine
34µg · 23% DV
Calcium
187mg · 19% DV
Potassium ⭐
240mg · 7% DV
Sodium
61mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 92 calories in 170 gram (medium) (170 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fage 0.2% Greek yogurt is a plain, very low-fat yogurt made by culturing milk and straining it to give it a thicker, creamier texture than regular yogurt. Fage is a Greek-founded brand, and this style of yogurt is traditionally associated with Greece.
Its mild tang works equally well with sweet and savoury additions. Serve it with fruit, honey or granola for breakfast, or stir it into dips and sauces; it can also stand in for richer toppings. It is notably high in protein for such a low-fat yogurt, with 10.3 g per 100 g. Pair it with fruit and nuts for a more substantial snack, or add it at the end of cooking to help preserve its smooth texture.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.17g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.