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Greek Yogurt

Background

Greek yogurt, conveniently named after its country of origin, has become more common in recent years due to it’s higher in protein when compared to regular yogurt. Straining or boiling off excess liquid makes it more concentrated and results in a thick and creamy texture. It is less likely to curdle when heated due to its lower water and higher fat content, making it useful in cooking! Greek yogurt is available with different fat contents and flavours. When purchasing, stick with 0% or 2% plain Greek yogurt and sweeten it yourself with some fresh fruit on top!

 

Benefits

  • An excellent source of protein, which is essential for the growth, repair and maintenance of body tissues such as muscle, skin, organs, bones and blood.
  • Great source of B vitamins such as riboflavin (B2), B6 and B12, which help your body obtain and use energy.
  • Good source of calcium, which is important for the health of your bones and teeth.
  • Many Greek yogurts contain probiotics such as Thermophilus and L. Acidophilus, which are beneficial bacteria that multiply in the gut. They help prevent bacterial invasion and maintain the gut barrier.

 

Nutritional Value of 100g (~ 1/2 cup) of plain, low-fat Greek yogurt

  • 73 calories
  • 4 g carbohydrate
  • 10 g protein
  • 2 g fat
  • 15% of your daily calcium needs

 

Did you know

Due to the breakdown of lactose through bacterial fermentation, lactose intolerant individuals may tolerate yogurt better than other dairy products. Lactose free Greek yogurt is also available in most grocery stores!

 

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