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High-protein plain whole-milk Greek yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
88
KCAL / 100G
Carbs
3.5g
· 14%
Protein
8.8g
· 36%
Fat
5.3g
· 50%
Fiber
0g
Vitamins
B12
0.55µg · 23% DV
B2
0.28mg · 22% DV
Biotin
3.5µg · 12% DV
B5
0.42mg · 8% DV
Minerals
Iodine
22µg · 15% DV
Phosphorus
105mg · 15% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
3.1g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Wegmans Whole Milk Plain Greek Yogurt has 88 calories per 100 g.
It provides 8.8 g of protein per 100 g. This makes it a protein-containing dairy option.
Yes. It is listed as compatible with keto diets and contains 3.5 g of carbohydrates per 100 g.
Yes, its glycemic index is 11, which is low. Portion size still affects the total carbohydrate consumed.
It contains 5.3 g of fat per 100 g. It is a whole-milk yogurt.
No, it contains 0 g of fiber per 100 g. Pairing it with fiber-containing foods may help add fiber to a meal.
Yes, it is listed as compatible with a gluten-free diet. It is also compatible with omnivore, vegetarian, Mediterranean, and flexitarian eating patterns.
No. Dairy is listed as an allergen for this product.
This yogurt provides 8.8 g of protein and 5.3 g of fat per 100 g, which can contribute to a more satisfying meal. It does not provide fiber.
Yes, it is classified as processed. This may be relevant for people who monitor the processing level of the foods they eat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.