Yoghurt Nutrition Facts


ΜIn cooperation with Dimitris Grigorakis, Clinical Nutritionist-Dietician, MSc, Scientific Director of the Dietetic Support & Metabolic Control Centre APISXNANSIS - LOGO DIATROFIS, President of the Hellenic Nutritionists Society, www.logodiatrofis.gr, www.activekids.gr, www.care24.gr

Yoghurt is a very nutritious food and essential throughout lifespan. It is known as a food of high biological value, given its high content in numerous essential nutrients. In addition, when combined with fruits, yoghurt can be a balanced and tasteful snack of high nutritional value but also of low calorie content.

The nutritional superiority of yoghurt is the result of its high content in the following essential nutrients:

  • Proteins of high biological value: they are the most important structural component of tissues, organs and muscles.
  • Vitamin A: a vitamin essential for vision, growth, reproduction, bone formation and immune system regulation.
  • B-complex vitamins: they contribute to the proper growth of children, as well as the proper function of the nervous system and the metabolism of adults.
  • Calcium: a mineral that has an important role in the formation of strong and healthy bones and teeth, and contributes to the prevention of osteoporosis. Macronutrient composition of low-fat yoghurt (2%), amount per serving (100 gr)


Energy 71kcal
Proteins 7,9gr
Carbohydrates 5,3gt
Total fat 2gr
Saturated fat 1,2gr
Monounsaturated fat 0,54gr
Polyunsaturated fat 0,056gr
Cholesterol 7,6mg

Micronutrient composition of low-fat yoghurt (2%), amount per serving (100 gr)

Α) Vitamins  

  Amount per serving (100 gr) % RDA (Recommended Dietary Allowance)
Vitamin A 14mg 2%
Vitamin Β2 (Riboflavin) 0,17mg 24%
Vitamin Β12 (Cyanocobalamin) 0,4mg 16%


Β) Minerals

  Amount per serving (100 gr) % RDA (Recommended Dietary Allowance)
Calcium 120mg 15%
Phosphorus   94mg 13%
Zinc 0,36mg 4%
Potassium  150mg 8%

1. Huth PJ, DiRienzo DB, Miller GD. Major Scientific Advances with Dairy Foods in Nutrition and Health. Journal of Dairy Science (2006);89:4: 1207–1221.
2. USDA National Nutrient Database for Standard Reference