Yogurt can be a simple, wholesome snack, eaten with fresh fruit, nuts, or hearty bread. It is a healthy substitute in recipes calling for sour cream, even though cooking destroys its friendly bacteria. Often the best approach to yogurt is to enjoy it as-is, and that can include using it as a substitute for milk with breakfast cereal.
Yogurt is available in many varieties, best described by their characteristics.
In addition to yogurt made from regular cows’ milk, some yogurts are made from goats’ milk.
American yogurt originally contained only Lactobacillus acidophilus, L. thermophilus, and L. bulgaricus cultures. Yogurts are now available with added bifidobacteria and other beneficial lactic-acid bacteria.
Yogurt can be purchased with a range of fat content, from cream-on-top style to fat-free.
Some yogurts are thick and rich; others, made in the style of Eastern European yogurt, are very smooth; yet another variety is a beverage drink that resembles Kefir, and yogurt products are available in many other styles as well.
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.