Yogurt, plain, Whole milk, 8 grams protein per 8 ounce

Nutrition Summary

Calories 61

per 100g

Fat 3.25g

per 100g

Carbs 4.66g

per 100g

Protein 3.47g

per 100g


  • No cholesterol


Additional info:

  • High in water
  • Low in polyunsaturated fatty acids

Other common serving sizes:

Serving Size Calories

Some quick facts about "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce"

Main Nutrition Facts per 100g
Calories 61Kcal (255.22kJ)
Calories from fat 28.5675Kcal (119.53kJ)
Saturated fatty acids 2.096g
Cholesterol 13mg
Sodium 46mg
Total Sugars 4.66g
Total Dietary Fiber 0g
Calcium 121mg
Potassium 155mg
Food Energy per 100g
Calories 61Kcal (255.22kJ)
Calories from fat 28.5675Kcal (119.53kJ)
Calories from carbohydrate 18.0342Kcal (75.46kJ)
Calories from protein 14.8169Kcal (61.99kJ)
Fats & Fatty Acids per 100g
Total Fat 3.25g
Saturated fatty acids 2.096g
Polyunsaturated fatty acids 0.092g
Monounsaturated fatty acids 0.893g
Carbohydrates per 100g
Carbohydrate by difference 4.66g
Total Dietary Fiber 0g
Total Sugars 4.66g
Protein & Amino Acids per 100g
Protein 3.47g
Tryptophan 0.02g
Threonine 0.14g
Isoleucine 0.18g
Leucine 0.35g
Lysine 0.31g
Methionine 0.1g
Cystine 0.03g
Phenylalanine 0.18g
Tyrosine 0.17g
Valine 0.28g
Arginine 0.1g
Histidine 0.08g
Alanine 0.14g
Aspartic acid 0.27g
Glutamic acid 0.67g
Glycine 0.08g
Proline 0.41g
Serine 0.21g
Vitamins per 100g
Vitamin A 99iu
Vitamin A (retinol activity equivalents) 27μg
Retinol 27μg
Alpha Carotene 0μg
Beta Carotene 5μg
Beta Cryptoxanthin 0μg
Lycopene 0μg
Lutein + Zeazanthin 0μg
Vitamin B1 (Thiamin) 0.029mg
Vitamin B2 (Riboflavin) 0.142mg
Vitamin B3 (Niacin) 0.075mg
Vitamin B5 (Pantothenic Acid) 0.389mg
Vitamin B6 0.032mg
Vitamin B12 0.37μg
Vitamin C 0.5mg
Vitamin E (alpha-tocopherol) 0.06mg
Vitamin D 0.1μg
Vitamin D 2iu
Vitamin D3 (cholecalciferol) 0.1μg
Vitamin K (phylloquinone) 0.2μg
Total Folate 7μg
Vitamin B9 (Folic Acid) 0μg
Food Folate 7μg
Folate (dietary folate equivalents) 7μg
Total Choline 15.2mg
Minerals per 100g
Calcium 121mg
Iron 0.05mg
Magnesium 12mg
Phosphorus 95mg
Potassium 155mg
Sodium 46mg
Zinc 0.59mg
Copper 0.009mg
Manganese 0.004mg
Selenium 2.2μg
Fluoride 12μg
Sterols per 100g
Cholesterol 13mg
Other Nutriens per 100g
Water 87.9g
Alcohol (ethyl) 0g
Caffeine 0mg
Theobromine 0mg
Ash 0.72g

Eating Healthily

Whether you're trying to lose weight, have more energy, increase lean muscle mass, or prevent disease, a healthy diet can help you achieve these goals. However, many people are not sure how to go about eating healthily at all. Sure, you've heard of macronutrients (fats, proteins, carbohydrates), but how can you use a food label to help determine your best dietary choices?


Here's how CaloriesCalc.com can help you

Our website aims to help you understand your own dietary needs and to facilitate healthy dietary choices. We offer a database of the nutrient composition of virtually every food - prepared items, packaged foods, ingredients, and more.

You can use listings as a guide to help you plan meals, count daily calories, and keep track of the ratio of carbohydrates to fats and proteins. Whether you cook your own meals or rely on packaged reduced-calorie foods, our database can serve as a resource - there's no need to spend countless hours searching for nutritional information.

Of course, having information and knowing how to use it are two different things. It helps to have a basic understanding of macronutrients and how they work.


Carbohydrates are the body's preferred energy source. However, "preferred energy source" doesn't necessarily mean you need to make your diet consist primarily of carbohydrates, or that all carbohydrates are created equal. In today's society, carbs are ubiquitous, especially in pre-packaged foods. In particular, "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" contains 4.66g of carbs per 100g. While planning your diet it's important to understand the difference between refined carbohydrates which are energy dense and have a low nutrient composition, and the more nutritious whole grain or complex carbohydrates.

A simplified version of this concept is the fact that complex carbohydrates tend to be better nutritional choices. Complex carbohydrates are less processed than refined carbohydrates. Essentially refined carbohydrates provide energy with little nutritional value. Whereas complex carbohydrates and wholegrains contain vitamins, minerals and fiber and have many beneficial health effects.

While an apple and a lollipop both contain carbohydrates, the lollipop is made primarily of refined sugars. The apple, being closer to its natural state, provides a combination of carbohydrates and fiber as well as vitamins and minerals. When carbohydrates are combined with fiber, glucose is released into the blood stream at a slow and steady pace, providing more lasting energy. This is in contrast to the quick rush of glucose from foods high in refined carbohydrate and sugar.


As a general rule of thumb, carbohydrates in their natural state are more nutritious than those that are refined or altered. Whole grain items (pastas, breads, etc.) are usually healthier choices than white bread or pasta. This is because white flour has been processed to remove the outer layer of the grain, during this process much of the fiber and protein is also removed. Whole grain flour, as the name suggests, uses the entire grain of wheat and preserves its nutritional value.

In addition, when using labels, it's important to look under the "carbohydrates" section and read how many grams of carbohydrates (4 calories from carbohydrate = 1 gram) are comprised of sugars. However, when reading labels be mindful that some of the sugar content may come from added sugars and not from natural sources such as fruit. Added sugars are the kind of sugar you want to avoid - this means that sucrose has been artificially added to enhance flavor. For example, "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" contains 4.66g total sugars per 100g. Added sugar may significantly increase the calorie content of food with little nutritional value, to achieve or maintain a healthy weight try not to consume foods with refined or added sugars on a regular basis. Eating fruits also supplies the body with fiber and antioxidants - something adding table sugar doesn't accomplish. Vegetables have some carbohydrate, but they tend to have many micronutrients, antioxidants, and lots of fiber that can improve your well-being.

One other important thing to look for under the "carbohydrate" section of food labels is fiber content. Fiber assists in digestion and isn't metabolized in the same way that other carbohydrates are.

Unfortunately, the typical American diet contains a large amount of refined carbohydrates which can easily add a significant amount of calories to your total calorie intake, and may lead to you exceeding your total calorie requirements for the day. The other downside to consuming to many refined carbohydrates is that they typically leave you feeling less satisfied then complex carbohydrates. The reason for this is the refining process strips the grain of a large proportion of the fiber content, the fiber is what typically produces that feeling of fullness and satiety. Additionally, many of the beneficial vitamins and minerals are also lost during the refining process.


Protein is essential for all bodily functions as it provides the body with amino acids. Amino acids are the building blocks for all body tissues including muscle and organ tissue. Consuming protein with each meal can also leave you feeling fuller for a longer period of time. In particular, the protein contained in "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" is 3.47g.

egg proteins

Consuming protein after strength and/or resistance training can aid in muscle synthesis and help increase muscle mass, however simply eating extra protein will not increase muscle mass, protein consumption needs to be combined with regular exercise. Even if you're not a bodybuilder, adding on some lean muscle mass can help raise metabolism and burn fat. Those with more muscle have a higher resting metabolic rate, so even at rest, they burn more calories than those with less muscle.

Some important proteins that "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" contains are tryptophan 0.02g, lysine 0.31g, methionine 0.1g, phenylalanine 0.18g, tyrosine 0.17g, arginine 0.1g, alanine 0.14g, glycine 0.08g and proline 0.41g (values are calculated per 100g). Whether you're eating protein to drop fat, gain muscle, or both, it's important to seek out lean protein, or protein that has very little fat. Some fat is important (see the next section), but the type of fat matters greatly, so not all high-fat proteins are equally healthy. Some examples of lean protein include skinless chicken, tuna fish, tilapia, extra-lean ground beef, egg whites, low-fat or fat free Greek yogurt and cottage cheese, and tofu.

While reading a label, be sure to check the ratio of protein to fat. In lean proteins, there is substantially more protein than fat (as an example, egg whites have zero fat but plenty of protein).


Vitamins are essential to good health and wellbeing. Vitamins play a key role in virtually all physiological processes occurring within the body. For example, "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" contains 0.1μg of vitamin D which can aid in calcium absorption and 0.5mg of vitamin C which can aid in iron absorption and plays a role in collagen formation. A healthy balanced diet with plenty of wholegrains, vegetables and fruits will ensure you are receiving an adequate amount of vitamins to help your body perform at its best. Vitamins are micronutrients which are important for our bones, skin and organs. Plus, they play a significant role in resistance to infections and diseases.

Furthermore, we can categorize vitamins into water-soluble vitamins and fat-soluble vitamins. Water-soluble vitamins as the name suggests dissolve in water, because of this they cannot be stored in the body and need to be consumed regularly. The B group vitamins are an example of water-soluble vitamins. The B group vitamins are B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic Acid), B6 and B12. "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" contains thiamin (B1) 0.029mg, riboflavin (B2) 0.142mg, niacin (B3) 0.075mg, pantothenic acid (B5) 0.389mg, B6 0.032mg and B12 0.37μg. These vitamins are responsible for releasing and producing energy, building proteins and cells.


Fat-soluble vitamins are stored within the body and are not excreted as easily as water-soluble vitamins; this is due to their inability to be absorbed in water. The bodies’ ability to store fat-soluble vitamins allows them to be released into circulation when required, aiding in numerous bodily functions including bone formation, vision and blood coagulation. However, this also means they are able to reach toxic levels if over consumed, for example when consuming supplements unnecessarily or in high doses.

In particular, "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" contains 27μg of vitamin A (retinol activity equivalents) which is responsible not only for vision, but also cellular growth and development and immune function. There are two major dietary sources of vitamin A, the plant sources beta-carotene and other carotenes can be found in dark green vegetables and orange and red fruits. Retinol is the vitamin A found in animal foods such as liver, eggs, dairy and fatty fish. Those parts of Vitamin A in "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" are Retinol 27μg, Alpha Carotene 0μg, Beta Carotene 5μg, Beta Cryptoxanthin 0μg, Lycopene 0μg and Lutein+Zeazanthin 0μg.

Also Vitamins such as D and E are responsible for several functions of our body and help vitamin A with their action. For example, Vitamin D aids in for bone formation and Vitamin E acts as an antioxidant and is critical for nerve and muscle function. In "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" there is Vitamin D 0.1μg and Vitamin E (alpha-tocopherol) 0.06mg.

Our bodies are very efficient at regulating internal stores of vitamins, a balanced healthy diet should provide you with sufficient vitamins. Supplements are generally unnecessary unless you are deficient in a specific vitamin or mineral. Without a diagnosed deficiency you should generally avoid vitamin supplementation as certain vitamins can accumulate to dangerous levels and have adverse side effects.


Fats are essential for normal body functioning and well-being. Omega-3 fatty acids and DHA support brain development and can support weight loss. In terms of fats, omega-3s are especially important, and some studies suggest that they can help to alleviate depression. First of all, you can gain calories from a variety of nutrients which are important for our metabolism. fatsIn particular, the calories (61Kcal) that are contained in "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" are separated in calories from fat (28.5675Kcal), from carbohydrate (18.0342Kcal) and from protein (14.8169Kcal). It also contains fatty acids which can be categorized in fats (total) 3.25g, saturated fats 2.096g, polyunsaturated fats 0.092g and monounsaturated fats 0.893g. Omega-3s can be found in salmon and other fatty fish, and they're also found in eggs.

You may have heard the old saying that fewer legs means meat is better for you. In general, fish and poultry are better than red meat. This is because many animal fats contain saturated fat, saturated fats can increase the risk of cardiovascular disease. When reading labels, the best fats are non-trans fats, unsaturated, and polyunsaturated fats.

It may be daunting to tackle food labels when you're unfamiliar with them, but a little research goes a long way when it comes to revolutionizing your diet. With some work, you'll be feeling (and looking) better in no time.

"Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" Categories & Pros/Cons

"Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" belongs to the "Dairy and Egg Products" category. Its major pros are that it has no cholesterol. In addition, it's high in water and it's low in polyunsaturated fatty acids.

How to burn 61 calories

Everyone's metabolism is responsible for converting food into energy. Being a natural process of our body, metabolism is better activated by exercise for burning calories. Some factors which define this process are body structure, sex and age.

How to burn caloriesFor example a 30 year old male about 176 lb and 5 feet & 10 inches according to "Centers for Disease Control & Prevention", can burn the 61 calories received by consuming "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" by running (7 mph) for 4 minutes or walking (3 mph) for 11 minutes or swimming (moderate) for 8 minutes or cycling (13 mph) for 5 minutes or playing basketball (on 1/2 court) for 6 minutes.

On the other hand, a 30 year old female about 150 lb and 5 feet & 6 inches according to "Centers for Disease Control & Prevention", can burn the 61 calories received by consuming "Yogurt, plain, Whole milk, 8 grams protein per 8 ounce" by running (6 mph) for 5 minutes or walking (3 mph) for 12 minutes or swimming (moderate) for 9 minutes or cycling (13 mph) for 6 minutes or dancing (modern) for 9 minutes.

In conclusion, exercising and eating fewer calories are a good combination for losing weight and gaining a healthy way of living.