|Yoghurt||Pack size (g)||Calories /100g||Fat /100g||Carbs /100g||Sugars /100g|
|Waitrose No 1 Natural Greek||500||131||10.2||3.7||3.7|
|Sainsbury Greek style||500||120||9.2||5.3||5.1|
|Rachel’s organic Greek style||450||109||8.3||5||5|
|Rachels’ Greek with honey||450||131||7.5||12.7||12.7|
|Muller corner strawberry||143||105||3.9||12.4||11.9|
|FAGE % natural, fat free Recipe||170||93||0||3||3|
|FAGE natural Greek||170||93||5||3||3|
|Ski smooth strawberry and raspberry *||4×120||83||2.6||11.6||11.3|
* All-natural ingredients, low-fat with fruit puree
- I have taken Waitrose No1 Greek strained yoghurt as a baseline example of traditional real food yoghurt. Note it’s 10.2g of fat/100g. Just guessing a serving may be 125g, so that makes x4 servings from a 500g tub.
- A 125g serving of Waitrose Greek yoghurt gives you just over 1 teaspoon’s worth of sugar (around 4.6g)
- It looks like ‘style’ and ‘recipe’ are words to get around using a description of the ‘protected designation of origin’ rules.
- Note Sainsbury’s Greek yoghurt is marginally lower fat and higher sugars. A 125g serving gives just under 2 teaspoon’s worth of sugar (around 6.4g).
- Anything with fruit in delivers more sugar. Looks like more sugar than if you added real fruit to plain yoghurt. Adding fruit puree to yoghurt can be described as ‘no added sugars’ because the fruit is naturally sugary (with its ‘intrinsic’ sugars)
- Anything pureed will deliver more sugar more quickly than whole fruit. The same applies to smoothies.