Yogurt can be enjoyed as a simple, wholesome snack, eaten with fresh fruit
or nuts.
Yogurt is a cultured milk product that has been made
for thousands of years in Middle Eastern and Eastern European countries such as Bulgaria. Some
people who cannot digest milk are able to
enjoy yogurt.
Varieties
Yogurt is available in many varieties, best described by their characteristics.
Milk type
In addition to yogurt made from regular cows’ milk, some yogurts are made from
goats’ milk.
Yogurt culture
American yogurt originally contained only
Lactobacillus acidophilus, L. thermophilus, and L.
bulgaricus cultures. Yogurts are now available with added bifidobacteria and other
beneficial lactic-acid bacteria.
Fat content
Yogurt can be purchased with a range of fat content, from cream-on-top style to fat-free.
Flavoring
Varieties include the different flavors of plain yogurts, and yogurts sweetened with sugar, honey, maple syrup, or fruit juice; some yogurt contains fruit preserves.
Texture
Some yogurts are thick and rich; others, made in the style of Eastern European yogurt, are
very smooth; yet another variety is a beverage drink that resembles Kefir, and yogurt products are available in many other styles as
well.
Buying and storing tips
Like other fresh cultured-milk products, yogurt can be kept for up to a week in the
refrigerator.
Availability
Yogurt is widely available in natural foods, grocery, and specialty stores.
Preparation, uses, and tips
Yogurt can be a simple, wholesome snack, eaten with fresh fruit, nuts, or
hearty bread. It is a healthy substitute in recipes
calling for sour cream, even though cooking
destroys its friendly bacteria. Often the best approach to yogurt is to enjoy it as-is, and
that can include using it as a substitute for milk with
breakfast cereal.
Nutritional Highlights
Yogurt, 1 cup (254g) (plain)
Calories: 155
Protein: 13g
Carbohydrate: 17g
Total Fat: 3.8g
Fiber: 0.0g
*Excellent source of: Calcium (447mg)
*Good source of: Magnesium (43mg), and Potassium (573mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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