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H Strougga Strained Greek Yogurt 10% Fat

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H Strougga Strained Greek Yogurt 10% Fat

Veroukas
85 Excellent
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Summary

This yogurt is made with high-quality ingredients like pasteurized skim milk, cream, and beneficial live bacterial cultures, which support gut health and provide essential nutrients. The product is processed, but it maintains a clean label with no harmful additives or artificial ingredients, allowing it to score well within its category. The presence of cream adds richness and flavor, while the live cultures enhance its probiotic benefits.

At a glance

Beneficial ingredients 3
Harmful ingredients 0
Owned by Veroukas Group A.E.
Category Yogurt

Key ingredients 4

Pasteurized Grade A Skim Milk
Good

Pasteurized Grade A Skim Milk is a high-quality source of protein and calcium. The pasteurization process ensures safety by eliminating harmful bacteria. It provides essential nutrients without the added fat found in whole milk.

Benefits

Rich in protein and calcium, supporting bone health and muscle maintenance.

Cream
Good

Cream adds richness and a smooth texture to the yogurt, contributing to its creamy consistency. It is a source of saturated fats, which are essential in moderation for hormone production and cell structure. The inclusion of cream enhances the flavor profile of the yogurt.

Risks

Excessive consumption of saturated fats may contribute to cardiovascular issues.

Benefits

Provides a rich source of energy and enhances the flavor and texture of the yogurt.

See more about Cream →
Live and Active Bacterial Cultures
Very Good

Live and Active Bacterial Cultures such as S. Thermophilus and L. Bulgaricus are beneficial probiotics that support gut health. These cultures aid in digestion and improve the balance of gut microbiota. They are essential for the fermentation process that gives yogurt its tangy flavor.

Benefits

Promotes digestive health and enhances the immune system by maintaining a healthy gut flora.

Lactase Enzyme
Neutral

Lactase Enzyme is added to help break down lactose, making the yogurt more digestible for lactose-intolerant individuals. It does not alter the nutritional profile of the yogurt. This enzyme is beneficial for those who have difficulty digesting lactose.

Benefits

Facilitates lactose digestion, making the product suitable for lactose-intolerant consumers.

See more about Lactase Enzyme →

Processing

Group 3 · Processed

Processed Foods

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