53 %
Iodine contributes to normal cognitive function and to normal thyroid function.
How many calories are in whole milk yogurt?
98.8kcal
in a 125 g pot
79 kcal per 100 g.
Source: UK CoFID 2021, record 12-184, 22 analysed samples. Checked 5 October 2026.
3.8 gFat
7.1 gProtein
0 gFibre
53 %Daily iodine
What’s in a 125 g pot
More than half of a pot is water. The rest is 9.8 g carbohydrate and 7.1 g protein.
- 3.8 gFat
- 7.1 gProtein
- 9.8 gCarbohydrate
- 102 gWater
- 2 gMinerals and the rest
Below average for dairy
Whole milk yogurt is 79 kcal per 100 g. The 99 dairy in this database average 224.
Whole milk yogurt79
Dairy average224
Low in fat
3 g of fat per 100 g; the UK “low fat” line is 3 g.
Fat, per pot3.8 g
Saturates, per pot2.4 g
Vitamins and minerals in whole milk yogurt
One of the 21 recorded reach the “high in” level. Iodine leads.
Only a trace
- Copper
- Manganese
None recorded
- Vitamin D
Show all 21 with amounts
Iodine0.0788 mg, 53 %
Calcium250 mg, 31 %
Phosphorus213 mg, 30 %
Chloride213 mg, 27 %
Riboflavin (vitamin B2)0.34 mg, 24 %
Potassium350 mg, 18 %
Niacin (vitamin B3)1.9 mg, 12 %
Folate0.0225 mg, 11 %
Pantothenic acid (vitamin B5)0.63 mg, 10 %
Vitamin B120.00025 mg, 10 %
Vitamin B60.13 mg, 8.9 %
Zinc0.88 mg, 8.7 %
Thiamin (vitamin B1)0.08 mg, 6.8 %
Biotin0.00325 mg, 6.5 %
Magnesium23.8 mg, 6.3 %
Vitamin A0.04 mg, 5 %
Selenium0.0025 mg, 4.5 %
Vitamin C1.3 mg, 1.6 %
Iron0.13 mg, 0.9 %
Vitamin E0.06 mg, 0.5 %
Vitamin Dnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What whole milk yogurt doesn’t give you. And where to find it.
No recorded vitamin D, and only 1.3 % of the vitamin C reference intake and 3.6 % of the selenium reference intake per 100 g.
Vitamin D
0mgin whole milk yogurt
Find it inBloater, grilled500 % per 100 g
Vitamin C
1.3%in whole milk yogurt, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Selenium
3.6%in whole milk yogurt, per 100 g
Find it inKidney, pig, fried491 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
Or one scoop of Immufix
Every 25 g scoop declares 100 mg of vitamin C, 0.00125 mg of vitamin D and 0.075 mg of selenium, alongside other vitamins and minerals. Vitamin C, vitamin D and selenium contribute to the normal function of the immune system.
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Tracked UK delivery
Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Whole milk yogurt against other dairy
Per 100 g, whole milk yogurt has the most iodine of the 6 here, ahead of cheese (Stilton, white).
0.063mg
0.046mg
0.031mg
0.03mg
0.03mg
0.018mg
Yogurt, whole milk, plainthis page
Cheese, Stilton, white−0.017 mg
Milk, 1% fat, pasteurised−0.033 mg
Cheese, Cheddar, English−0.033 mg
Cheese, Mozzarella, fresh−0.045 mg
All values per 100 g, from the same dataset. Differences are against whole milk yogurt.
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Taken every morning since 1998.
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Questions about whole milk yogurt
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of whole milk yogurt?
A typical portion (125 g, one pot of yogurt) gives 99 kcal. Per 100 g the figure is 79 kcal.
Is whole milk yogurt high in iodine?
Yes. Yogurt, whole milk, plain has 0.063 mg iodine per 100 g, 42 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does whole milk yogurt have most of?
By share of the daily reference intake: iodine (0.063 mg, 42 %), calcium (200 mg, 25 %) and phosphorus (170 mg, 24 %) per 100 g.
Is whole milk yogurt a good source of protein?
Yogurt, whole milk, plain has 5.7 g protein per 100 g, 29 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 12-184, Yogurt, whole milk, plain, 22 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. Milk Products and Eggs Supplement, 1989; fatty acids calculated from whole cows milk Fatty Acids Supplement 12-868. Values are per 100 g of the edible part; a pot is 125 g, one pot of yogurt, the usual UK portion for dairy. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 99 dairy kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dairy
From the same group, with calories per 100 g, and the foods with the most iodine.
