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Oikos Greek Yogurt is one of the many Greek yogurts available 123. It comes in both traditional and nonfat varieties, and it's available in 19 different flavors, including strawberry, coconut vanilla, pomegranate and café latte. When choosing a snack, Greek yogurt is a good dairy product to include as part of a healthy diet 1.
Oikos Greek Yogurt has 87 Calories and 8.00 g of Protein per 100 gram serving according to the nutrition facts provided by the USDA Food Composition Database.
Calories, Carbs and Protein
One serving of nonfat Oikos Greek Yogurt has 80 to 130 calories, 12 to 15 grams of protein and 6 to 20 grams of carbohydrates 123. Based on a 2,000-calorie diet, this equals 4 to 7 percent of the daily calorie value, 24 to 30 percent of the daily protein value, and 2 to 7 percent of the daily value for carbs. The nutritional profile of a serving of traditional yogurt is slightly different 3. That variety of Oikos Greek Yogurt has 160 calories per serving, or 8 percent of the daily value 123. It also has 11 grams of protein, or 22 percent of the daily value, and 18 to 19 grams of carbohydrates, or 6 percent of the daily value.
Fat and Sugar Numbers
Halva Nutrition Information
In the available nonfat flavors, no fat is included. The profile of traditional Oikos Greek Yogurt is much different, with 4.5 grams of fat, or 7 percent of the daily value, and 3 grams of saturated fat, or 15 percent of the daily value 123. Each type of Oikos Greek Yogurt varies in sugar content, with between 6 and 20 grams per serving, and includes both natural and added sugars 123.
Both traditional and nonfat Oikos Greek Yogurt contain 15 percent of the daily value for calcium 123. The nonfat variety has 10 to 15 percent of the daily value for vitamin D. The traditional variety has no vitamin D, but it does have 2 percent of the daily value for vitamin A.
Halva Nutrition Information
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Stacey Phillips is a registered dietitian and nutrition writer. She has had articles and patient information handouts published in the "Renal Nutrition Forum" and the "Journal of Renal Nutrition." She holds a Bachelor's degree from the University of Illinois in Champaign-Urbana and a Masters degree at Central Michigan University.