Dairy & Alternatives · SOURCE-BASED NUTRITION
Yogurt, plain, whole milk nutrition facts
Foundation
Yogurt, plain, whole milk. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy (Atwater General Factors) | 78 kcal | — |
| Protein | 3.82 g | 7.6% |
| Carbohydrate, by difference | 5.57 g | 2% |
| Total lipid (fat) | 4.48 g | 5.7% |
| Sugars, Total | 4.09 g | — |
| Fatty acids, total saturated | 2.32 g | 11.6% |
| Cholesterol | 14.2 mg | 4.7% |
| Sodium, Na | 41.8 mg | 1.8% |
| Potassium, K | 164 mg | 3.5% |
| Calcium, Ca | 127 mg | 9.8% |
| Iron, Fe | 0 mg | 0% |
| Magnesium, Mg | 11.4 mg | 2.7% |
| Phosphorus, P | 101 mg | 8.1% |
| Zinc, Zn | 0.43 mg | 3.9% |
| Copper, Cu | 0 mg | 0.3% |
| Manganese, Mn | 0 mg | 0.1% |
| Vitamin D (D2 + D3) | 0.78 µg | 3.9% |
| Vitamin K (phylloquinone) | 0.2 µg | 0.2% |
| Thiamin | 0.06 mg | 4.6% |
| Riboflavin | 0.24 mg | 18.7% |
| Niacin | 0.14 mg | 0.8% |
| Vitamin B-6 | 0.05 mg | 2.6% |
| Ash | 0.85 g | — |
| Biotin | 0 µg | — |
| Fatty acids, total monounsaturated | 0.87 g | — |
| Fructose | 0 g | — |
| Galactose | 0.75 g | — |
| Glucose | 0 g | — |
| Iodine, I | 32.3 µg | — |
| Lactose | 3.35 g | — |
| Maltose | 0 g | — |
| MUFA 18:1 c | 0.77 g | — |
| Nitrogen | 0.6 g | — |
| PUFA 18:2 n-6 c,c | 0.08 g | — |
| Retinol | 48.2 µg | — |
| SFA 12:0 | 0.12 g | — |
| SFA 14:0 | 0.38 g | — |
| SFA 16:0 | 1.07 g | — |
| SFA 18:0 | 0.37 g | — |
| Sucrose | 0 g | — |
| Vitamin D2 (ergocalciferol) | 0 µg | — |
| Vitamin D3 (cholecalciferol) | 0.78 µg | — |
| Vitamin K (Dihydrophylloquinone) | 0 µg | — |
| Vitamin K (Menaquinone-4) | 0.9 µg | — |
| Water | 85.3 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Riboflavin (B2) (18.7% DV), Calcium (9.8% DV) and Phosphorus (8.1% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Riboflavin (B2): energy and cell growth
This amount provides 0.24 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCalcium: bones, muscles and nerves
This amount provides 127 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 101 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.06 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceZinc: immune function and repair
This amount provides 0.43 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin D: calcium absorption and bones
This amount provides 0.78 µg. Vitamin D helps the body absorb calcium and supports bone, muscle, nerve and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Riboflavin (B2)
This amount provides 0.24 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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