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Plain, unflavored Wti Gpng; source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Wti Gpng (Plain) (240 g) has 149 calories. That works out to 62 calories per 100 g. It contains 11.3 g of carbs, 8.4 g of protein, 7.7 g of fat and 0 g of fiber. Its 1.1 µg of B12 covers 45% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
149
KCAL / 240G
Carbs
11.3g
· 4% DV
Protein
8.4g
· 17% DV
Fat
7.7g
· 10% 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 31% · Protein 23% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 4.8 g | 24% |
| Trans fat | 0.02 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 11.3 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 8.4 g | 17% |
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) | 240 g | 149 kcal |
| 100 g | 100 g | 62 kcal |
| 1 piece (small) | 100 g | 62 kcal |
| 1 serving (medium) | 150 g | 93 kcal |
| 1 cup (small) | 200 g | 124 kcal |
| 1 piece (large) | 200 g | 124 kcal |
| 1 serving (large) | 250 g | 155 kcal |
| 1 cup (large) | 300 g | 186 kcal |
| 1 bottle (large) | 500 g | 310 kcal |
Calculated from 62 calories per 100 g.
Plain yogurt is unflavored yogurt, while Greek yogurt is strained to remove some of its whey. Straining makes Greek yogurt thicker and changes its nutrient profile, so the two may behave differently in recipes.
Yes, plain yogurt can replace sour cream in dips, dressings, and many toppings. Its tangy flavor is similar, but it is usually less rich; add it off the heat or stir it into warm food gently to prevent curdling.
The liquid on plain yogurt is usually whey, which can separate naturally during storage. Stir it back in or pour it off for a thicker texture; liquid alone does not mean the yogurt has spoiled.
Yes, plain yogurt can be frozen, but thawing may leave it grainy or separated. Use thawed yogurt in smoothies, sauces, or baked dishes rather than expecting it to have the same smooth texture as fresh yogurt.
Discard plain yogurt if you see mold, notice a distinctly unpleasant smell, or find an unusual color change. A little clear whey on top is normal; keep the yogurt refrigerated and follow the date and storage directions on its package.
To reduce curdling, bring plain yogurt closer to the dish’s temperature by whisking in a little warm liquid before adding it. Stir it in near the end of cooking and avoid boiling the dish afterward.
Yes, you can make plain yogurt by mixing a small amount of live-culture yogurt into warm milk and keeping it warm while it ferments. Clean equipment and a starter with live cultures help the batch set reliably.
Some plain yogurt contains live cultures, but not every product provides live microorganisms at the time you eat it. Look for wording such as “live and active cultures” on the package; heating yogurt can also destroy live cultures.
Plain yogurt can fit into a weight-loss eating plan and may be filling because it provides protein. Choose it instead of sweetened yogurt when you want to limit added sugar, and pair it with fruit or other satisfying foods.
Most dogs can have a small amount of plain, unsweetened yogurt, but some dogs do not tolerate lactose well. Avoid flavored yogurt and products containing xylitol, which is dangerous to dogs; stop offering it if digestive symptoms appear.
Vitamins
B12
1.08µg · 45% DV
B2
0.43mg · 33% DV
Biotin
7.68µg · 26% DV
B5
0.84mg · 17% DV
Minerals
Phosphorus
228mg · 33% DV
Calcium
288mg · 29% DV
Iodine
38µg · 25% DV
Selenium
6µg · 11% DV
Potassium ⭐
360mg · 11% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 1 cup (medium) (240 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.
Plain yogurt is milk fermented with live yogurt cultures, made and eaten across many food traditions. It has a gently tangy flavour and a spoonable texture; depending on how it is made, it may be loose or thick. It is served at breakfast, as a snack, or alongside savoury dishes, and is also the base for dips, sauces and drinks.
It provides protein and calcium, with about 3.5 g of protein per 100 g. Enjoy it with fruit or oats, or use it in place of richer cream in a dressing. For a savoury side, stir in cucumber and herbs and adjust the salt to taste.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.8g
MONOUNSATURATED
1.92g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 9.5:1
Above the ideal 4:1 (9.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.