go, greek yogurt!

by Diane Lofshult

Food for Thought:

Readers who have traveled to the Grecian islands may recall seeing villagers selling yogurt out of clay pots or in goatskin bags. While we may all pine to see the ancient landmarks of Greece, we no longer have to journey there to enjoy the country’s famous yogurt, which is now available in most American supermarkets.

Greek yogurt is gaining popularity among foodies because it has a stronger flavor and thicker texture than regular yogurt. However, this creamy goodness does come at a price: among whole-milk varieties, Greek yogurt has a much higher milk fat content than regular yogurt.

The creamier texture of Greek yogurt is achieved by straining away more of the liquid whey. Like regular yogurt, it is available in low-fat and fat-free versions, which are recommended to minimize your intake of saturated fat. An 8-ounce cup of nonfat Greek yogurt contains about the same number of calories as regular nonfat yogurt, but considerably less calcium (151 milligrams [mg], compared with 450 mg for the regular type). However, the nonfat Greek yogurt contains more protein (20 g, compared with only 13 g) and less sodium (83 mg versus a whopping 175 mg). Yogurt is a dietary mainstay for Greeks, who eat it plain; mix it with honey and/or nuts; use it as a topping for cooked meats; or blend it into sauces and dips.

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