What is the difference between regular yogurt and Greek yogurt?

1. Which is healthier: Greek yogurt or regular yogurt?

Greek yogurt or regular yogurt look similar but they are quite distinctive from each other in terms of consistency, protein content, fat content and calcium content. In this article we have compared the nutrition stats of both of them to help you make a better choice.

2. Greek yogurt has more protein

Greek yogurt makes a great alternative source of protein as single 6-ounce serving has 15-20 grams of protein compared to the 9 grams in a serving of regular yogurt.

3. Regular yogurt has more sugar and carbohydrates

Straining off whey, milk sugar and lactose while processing Greek yogurt can lead to fewer carbs and less sugar. According to various studies, regular yogurt has double the amount of carbs than Greek yogurt but by adding sweeteners to either one will increase the carbohydrate count. Greek is a smart choice for low-carb dieters as it contains 5-8 grams per serving while regular yogurt contains 13-17 grams of carbs per serving.

4. Regular yogurt is high in sodium

Greek yogurt contains half the sodium of regular yogurt. As per 6-ounce serving, Greek yogurt has 50 milligrams of salt. Consuming salt excessively can lead to high blood pressure and increases the risk of heart ailments.

5. Greek yogurt has more fat

Greek yogurt has about three times more saturated fat than regular yogurt. A serving size of regular yogurt can contain 8 grams of fat whereas Greek full-fat yogurt has 10 grams of fat.

6. Regular yogurt is cheaper

More milk is required in making Greek yogurt, so it is expensive than regular yogurt.

7. Greek yogurt is creamier

Greek yogurt is made by straining extensively to remove liquid whey and lactose. Straining extensively makes it thicker, creamier and tangier than the regular yogurt.

8. Regular yogurt has more calcium content

Regular yogurt provides 30 percent while Greek yogurt supplies about 20 percent of the daily recommended amount of calcium. Greek yogurt loses some of its calcium during its straining process.

Source from Times Food