From breakfast to dessert, yogurt tastes great any time of the day. But how much do you know about the nutritious treat? The light, clear liquid that separates out on top of yogurt, for instance, is whey. Stir it in before serving for a little extra protein, or drain it off if you prefer a thicker texture. With dozens of options on store shelves, it's hard to know which to choose—until now.
Decoding Yogurt Labels
Fat content: Regular yogurt has at least 3.25% milk fat, while lowfat has 2% or below. Nonfat yogurt must have less than 0.5% milk fat.
Greek and Greek-Style Yogurt: Both are thicker and creamier than regular yogurt and have about twice the protein. Traditional Greek yogurt is strained to make it thicker, while Greek-style can have stabilizers added for texture.
Cultures: These are the good bacteria that give yogurt its tangy flavor and help with digestion. Look for The National Yogurt Association's Live & Active Cultures seal on packaging: It means that when manufactured, the yogurt contained at least 100 million active starter cultures per gram.
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