Hey can someone, (you dad) run the numbers on yogurts for me. I've been really grooving on using greek yogurt as a base for sauces for many things. I was wondering if you could compare different yogurts and maybe some of that fancy "better than mayo" real oil mayo.
Thanks
Andy
June 26, 2012
I took a look at four brands/types of plain yogurt at the store. The range was from Dannon Nonfat to Cabot Greek, which is a whopping 10% Milkfat. It looks like you can use yogurt culture to convert just about any dairy product from skim milk to half-and-half. You get out what you put in, so the nutrition analysis pretty much follows the milkfat percentage. The more cream you put in, the creamier it tastes and the more fat calories you get. A cup of Dannon Nonfat is 100 calories with 0 from fat. A cup of Cabot Greek has about the same carb and protein calories (diluted by the cream) with a whopping 210 fat calories added on. So it comes down to what you like and who you are trying to feed. Once again, if you are 60 years old and walking around with 50 lbs of excess fat, you should probably gravitate to the Dannon nonfat; if you are 30 years old and engaged in strenuous outdoor activities in the cold all day, you probably welcome the fuel from the Cabot Greek; if you are 2 months old and making brain cells, you need a healthy but not excessive level of fat in your diet.
Just for fun and as a follow up on Maggie's recent posting about cottage cheese, I also included the data for 0%, 1%, 2%, and 3.5% (whole) cottage cheese for comparison.
Enjoy,
Lindsey
June 26, 2012
I took a look at four brands/types of plain yogurt at the store. The range was from Dannon Nonfat to Cabot Greek, which is a whopping 10% Milkfat. It looks like you can use yogurt culture to convert just about any dairy product from skim milk to half-and-half. You get out what you put in, so the nutrition analysis pretty much follows the milkfat percentage. The more cream you put in, the creamier it tastes and the more fat calories you get. A cup of Dannon Nonfat is 100 calories with 0 from fat. A cup of Cabot Greek has about the same carb and protein calories (diluted by the cream) with a whopping 210 fat calories added on. So it comes down to what you like and who you are trying to feed. Once again, if you are 60 years old and walking around with 50 lbs of excess fat, you should probably gravitate to the Dannon nonfat; if you are 30 years old and engaged in strenuous outdoor activities in the cold all day, you probably welcome the fuel from the Cabot Greek; if you are 2 months old and making brain cells, you need a healthy but not excessive level of fat in your diet.
Just for fun and as a follow up on Maggie's recent posting about cottage cheese, I also included the data for 0%, 1%, 2%, and 3.5% (whole) cottage cheese for comparison.
Enjoy,
Lindsey
Brand Type Serving
size Weight, g Total cal Carb Cal Fat
Cal Pro Cal
Dannon Nonfat Plain 1
cup 225 100 56 0 44
Dannon Plain 1
cup 225 150 44 70 36
LaYogurt Fat Free 1
cup 227 130 67 5 58
Cabot Greek, 10% Milkfat 1
cup 226 290 48 210 32
Cottage Cheese 1% 1
cup 226 163 22.9 20.3 120
Cottage Cheese 2% 1
cup 226 194 31.5 48.7 114
Cottage Cheese Whole 1
cup 226 222 28.8 85.4 107.4
Cottage Cheese Nonfat, noncreamed 1.6 cup 226 162 57 6 100
Brand Type Carb
g Fat g Protein g % Carb Cal %
Fat Cal %
ProCal
Dannon Nonfat Plain 14 0 11 56% 0% 44%
Dannon Plain 11 7.8 9 29% 47% 24%
LaYogurt Fat Free 16.7 0.6 14.5 52% 4% 45%
Cabot Greek, 10% Milkfat 12 23.3 8 17% 72% 11%
Cottage Cheese 1% 6.1 2.3 30 14% 12% 74%
Cottage Cheese 2% 8.3 5.5 28 16% 25% 59%
Cottage Cheese Whole 7.6 9.8 25.2 13% 38% 48%
Cottage Cheese Nonfat, noncreamed 15 1 23 35% 4% 62%
I've been eating yogurt like crazy. I like mixing some chipotle peppers in it and using it to "marinade" chicken before cooking it up. So good!
ReplyDeleteI also just had a terrible realization that my beloved breakfast of yogurt, fruit, and granola isn't as healthy as I had hoped. Turns out granola can have a lot of extra sugar and calories. I might try to make my own.
I'd also be interested in exploring using cottage cheese more. It's got a ton of protein and is low in calories, has some good flavor, and can be pureed to a smooth consistency. I've used it in place of some of the ricotta in lasagna to wonderful effect. I wonder if it could also work in sauces - like in mac and cheese maybe.
ReplyDeleteJust posted nutrition data as an edit to the main posting. Also included cottage cheese.
ReplyDelete