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Greenwise Greek Fat-Free Plain Yogurt
Photo: Open Food Facts contributors (CC BY-SA)

Greek-style yogurts

Greenwise Greek Fat-Free Plain Yogurt

680 g

Excellent out of 100 Medium confidence
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Why it scores 100

Greenwise Greek Fat-Free Plain Yogurt scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. Protein 9.4 g / 100 g: A good source of protein. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Greek Fat-Free Plain Yogurt

START100

Nutrition per 100 g

  • Protein 9.4 g / 100 g
    Info A good source of protein. [1]
subtotal+2

Bonuses

  • Simple whole food
    Info A few low-concern ingredients, minimally processed. [2]
subtotal+5
TOTAL 100Excellent

100 + 7 = 100

GTIN 00041415577640 · 2026-07-18

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy59 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates5.3 g
Sugars2.4 g
Added sugars0 g
Fiber0 g
Protein9.4 g
Salt0.1 g

Serving: 3/4 cup (170 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

STRAINED YOGURT (GRADE A PASTEURIZED ORGANIC NONFAT MILK, LIVE ACTIVE YOGURT CULTURES [L. BULGARICUS, S. THERMOPHILUS, L. ACIDOPHILUS, BIFIDUS, L. CASEI]).

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest Greek-style yogurts in the US

More from Greenwise

Sources

  1. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org