Plain Greek Lowfat Yogurt
Summary
This yogurt has a good macronutrient profile with low sugars and high protein content, which is beneficial for health. However, it is classified as ultra-processed due to the inclusion of milk protein concentrate and pasteurized cream, which limits its score. Despite the absence of harmful additives, the processing level prevents it from being rated higher.
At a glance
Key ingredients 4
Cultured Pasteurized Nonfat MilkNeutral
Cultured pasteurized nonfat milk is a common base for yogurt, providing a source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the fat content that can provide additional nutritional benefits.
Benefits
Provides a source of protein and calcium, essential for bone health.
Milk Protein ConcentrateNeutral
Milk protein concentrate is used to increase the protein content of the yogurt. It is derived from milk and retains most of the milk's natural proteins. However, it is a processed ingredient and may not offer the same nutritional profile as whole milk.
Benefits
Increases the protein content of the yogurt, supporting muscle maintenance and repair.
Pasteurized CreamNeutral
Pasteurized cream adds richness and a creamy texture to the yogurt. The pasteurization process ensures safety by killing harmful bacteria. It provides some beneficial fats but is not a significant source of nutrients in this product.
Benefits
Contributes to the creamy texture and flavor of the yogurt.
ParacaseiNeutral
Paracasei is a probiotic culture used in yogurt to promote gut health. It is beneficial for maintaining a healthy balance of gut bacteria. However, its effectiveness can vary depending on the strain and quantity used.
Benefits
Supports gut health by promoting a healthy balance of gut bacteria.
Processing
Ultra-Processed Foods
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