Once a rare option, Greek yoghurt has become as popular as its regular counterpart today. Fans praise Greek yoghurt as not only the tastier of two, but also the healthier alternative. But what does science say about this claim?
While both yoghurts are made of the same ingredients – milk and live cultures – Greek yoghurt is strained more extensively to remove most of whey liquid, lactose and sugar, creating a thicker, more concentrated product.
Because of this, Greek yoghurt can have up to twice as much protein as the regular version while cutting the sugar and sodium content by half. The removal of whey liquid also means that the sweet aftertaste is taken out, giving the yoghurt a stronger, tangier flavour.
“For someone who wants the creamier texture, a little bit of a protein edge and a sugar decrease, going Greek is definitely not all hype,” registered dietitian Dawn Jackson Blatner told US News.
However, Greek yoghurt packs more in the fat department. According to dietitian Carol Aguirre of Nutrition Connections, a serving size of Greek yoghurt can have 10 grams of fat with 7 grams of it being saturated fat, while regular yoghurt contains 8 grams of fat with 5 grams saturated.
Regular yoghurt also has higher levels of calcium, minerals and probiotics thanks to the less strenuous straining process.
Both yoghurts can be a great addition to your diet – but the one to put in your shopping cart depends on your dietary and taste preferences.