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High-protein strained yogurt
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Greek yogurt (245 g) has 238 calories. That works out to 97 calories per 100 g. It contains 9.6 g of carbs, 24.3 g of protein, 12.3 g of fat and 0 g of fiber. Its 1.8 µg of B12 covers 77% of the Daily Value. Its glycemic index is 11 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 245 g
238
KCAL / 245G
Carbs
9.6g
· 3% DV
Protein
24.3g
· 49% DV
Fat
12.3g
· 16% 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 16% · Protein 39% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 238 kcal | |
| Total fat | 12.3 g | 16% |
| Saturated fat | 7.84 g | 39% |
| Trans fat | 0.34 g | |
| Sodium | 88 mg | 4% |
| Total carbohydrate | 9.6 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 24.3 g | 49% |
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 cup (medium) | 245 g | 238 kcal |
| 1 ounce (small) | 28 g | 27 kcal |
| 2 tablespoon (small) | 30 g | 29 kcal |
| 4 tablespoon (medium) | 60 g | 58 kcal |
| 100 g | 100 g | 97 kcal |
| ½ cup (half) | 120 g | 116 kcal |
| 1 pack (small) | 150 g | 146 kcal |
| 1 serving (small) | 170 g | 165 kcal |
| 1 serving (medium) | 200 g | 194 kcal |
| 1.5 cup (large) | 368 g | 357 kcal |
Calculated from 97 calories per 100 g.
Greek yogurt is strained to remove some of the whey, so it is thicker and often higher in protein than regular yogurt. The two can usually be swapped in recipes, but regular yogurt may make the result thinner.
Yes, Greek yogurt can be used in warm dishes, but boiling or adding it straight to a very hot pan can make it split. Let it warm slightly, whisk in a little hot liquid first, then stir it into the dish over low heat.
To make Greek yogurt at home, drain plain yogurt through a clean cheesecloth or fine sieve in the refrigerator until it reaches the thickness you want. The collected whey can be added to smoothies, soups, or baking recipes.
Yes, plain Greek yogurt can replace sour cream in dips, toppings, and many recipes. Its tang and thick texture work well, though it may taste less rich; for hot dishes, add it gently at low heat to reduce splitting.
Greek yogurt pairs well with berries, sliced fruit, nuts, seeds, or oats for breakfast. For a savory bowl, add cucumber, herbs, olive oil, and a little salt; its thick texture also works as a spread or a base for sauces.
Greek yogurt often contains less lactose than regular yogurt because some lactose leaves with the whey during straining, but it is not necessarily lactose-free. People with lactose intolerance may tolerate it differently, so use your own symptoms as a guide.
Greek yogurt can be a source of live cultures when it contains active bacterial cultures. Straining does not necessarily remove them, but heat treatment and cooking can reduce live cultures; check the product description for an active-culture statement.
Yes, Greek yogurt can be frozen, but thawing often makes it watery or grainy. Stir it well after thawing and use it in smoothies, sauces, or cooked dishes, where the texture change is less noticeable.
Greek yogurt can make a meal more filling because it is protein-rich, which may help some people manage hunger. Choose plain Greek yogurt rather than a heavily sweetened variety, and pair it with fruit or other foods that suit your meals.
Yes, many people with diabetes can include plain Greek yogurt in meals; sweetened versions may contain added sugar. The right portion depends on an individual’s meal plan and glucose response, so ask your clinician or dietitian if you need personal guidance.
Vitamins
B12
1.84µg · 77% DV
B2
0.69mg · 53% DV
Biotin
9.31µg · 31% DV
B5
1.27mg · 25% DV
Minerals
Phosphorus
331mg · 47% DV
Selenium
24µg · 44% DV
Calcium
270mg · 27% DV
Zinc
1.27mg · 12% DV
Potassium ⭐
345mg · 10% DV
Sodium
88mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 238 calories in 1 cup (medium) (245 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.
Greek yogurt is thick yogurt made by straining away some of the whey. The style listed here is also familiar in Turkey as süzme yoğurt, where it is made at home and sold ready to eat. Its smooth, dense texture and gentle tang make it easy to enjoy at breakfast with fruit, honey or granola, or to use in savoury dips and sauces.
It is a protein-rich dairy choice that works well in a filling breakfast or snack. Pair it with fresh fruit for a simple bowl, or stir a little water into it when you want a lighter, looser dressing.
High
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.84g
MONOUNSATURATED
3.43g
POLYUNSATURATED
0.37g
Omega 6:3 ratio 4.1:1
Above the ideal 4:1 (4.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.