strained cow's yogurt 0% fat
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 58 kcal | 3% |
| Fat | 0.00 g | 0% |
| Carbohydrate | 4.5 g | 2% |
| of which sugars | 3.5 g | 4% |
| Fibre | 0.00 g | — |
| Protein | 10.0 g | 20% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 17 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Γάλα αγελάδος παστεριωμένο αποβουτυρωμένο, καλλιέργεια γιαούρτης. Χώρα προέλευσης γάλακτος: Ελλάδα. (Gayt) Strained cow's yogurt 0% fat. Ingredients: pasteurised skimmed cow's milk, yogurt culture. Milk-Country of origin: Greece. Διατηρείται στο ψυγείο (ψύξη) σε θερμοκρα - σία έως +7°C. Ανάλωση έως: βλέπε καπάκι. Μετά το άνοιγμα, να διατηρείται στο ψυγείο και να καταναλώνεται εντός 3 ημερών. Keep refrigerated up to +7°C. Once opened, keep refrigerated and consume within 3 days. Use by: see lid. Παρασκευάζεται στην Ελλάδα από την Εταιρεία: / Produced and packed in Greece by: Κρι Κρι Α.Ε. Βιομηχανία Γάλακτος. 30 χλμ ΕΟ Σερρών – Δράμας, Τ.Κ. 62125, Σέρρες, Ελλάδα, Greece. 1kg e Βάρος Καθαρό: Net Weight: Ε
The ingredient list is only available in Italian in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
11% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Yogurts” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
Climate impact
Reference value for the category “Yogurts”: 1.89 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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