Calories of yogurt

Choose yogurt with less calories

Yogurt is one of the most important food products of our diet; peculiar are in fact some of its nutritional characteristics, such as the high digestibility, the high calcium content and the balanced contribution of the various macronutrients.

The low calorie content contributes to making it a fundamental food even in slimming diet regimes. Speaking of yoghurt and calories, however, is a bit like arguing about cars and fuel consumption. In fact, there are many types of yogurt on the market, specifically designed to diversify the offer and make them more appealing to consumers; for this reason the calories vary considerably from one product to another. Unfortunately, the average buyer pays much more attention to the taste of the yogurt and the way it is presented with respect to its real nutritional value.

Calories and quality of yoghurts

The yoghurt calories vary depending on the type of milk used and the amount of added sugar. By law, products prepared with whole milk must have a lipid content of 3% or more; these are generally balanced foods, with a medium-low caloric intake. Preferably those creamy and free of added sugar, both because the energy density is much lower, and because the satiating power grows with increasing consistency (for this reason, drinking yoghurts have a very low satiety index).

The high sugar content makes the yogurt too energetic, palatable (leads to greater consumption) and healthily discouraged.

By law, in low-fat yoghurts the lipid content must be equal to or lower than the percentage point; for this reason they are prepared using partially or completely skimmed milk. Compared to whole ones, low-fat yoghurts boast lower calorific value (about 50% less), are less balanced from a nutritional point of view and have less satiating power.

The white yogurts without sugar or other sweeteners have a sour taste, unpleasant to most and in particular to children. The latter are often addressed to the consumption of fruit products, almost as if it were a healthy choice. Unfortunately, however, these products have the big limitation of being rich in sugars and poor in fruit; just think that on average in a 125 gram jar we find only 10 to 20 grams, when an apple or a medium sized peach weighs at least 200 grams. Much better, therefore, to choose a non-sweetened whole white yogurt rather than a low-fat fruit yogurt enriched with sugar. If you cannot tolerate the sour taste of "natural" products, you can eat sweetened yoghurts with artificial sweeteners (almost no calories) or accompany them to a ripe fruit (such as strawberries or a banana).

YOGURT (average values per 100g of food)	Calories	Protein	Grassi	Carbohydrates
YOGURT (average values per 100g of food)	Kcal	g	g	g
WHOLE YOGURT (natural)	66	3.8	3.9	4.3
YOGURT P. SCREMATO (natural)	43	3.4	1.7	3.8
YOGURT MAGRO (natural)	36	3.3	0.9	4.0
YOGURT FRUIT	110	3.3	3.7	14.9
YOGURT FROM DRINKING FRUIT	81	2.5	0.9	15.8

When it comes to yogurt, calories are not the only important parameter for assessing product quality. The use of high quality fresh milk and the addition of fibers, prebiotics and lactic bacteria with probiotic action are all factors that improve the virtues of food. On the contrary, the use of sweeteners, dyes, preservatives and artificial flavors significantly lowers the quality of the yogurt . Finally, it is good to consume the product when the expiration date is still far away, as with time the quantity of live milk enzymes decreases.