(this is the first post ive created – how funny)
Ok, so for the past year or 18 months i have eaten natural yogurt and cut back on fruit yogurt. Initially i had it for breakfast with oats and raisins…. then i dropped the oats then the raisins to have it with an apple…… now it goes with some cinnamon and pecans or red berries but as a pudding / treat rather than breakfast….. how things have changed from Cocopops to cinnamon yogurt.
Anyway, my natural yogurt of choice was Yeo Valley natural low fat, then moved on to the full fat.
Then i read that full fat greek yogurt is the way to go….. so i beetled off to read the nutrition and understand it.
Nutrition per 100g and my thought process with focus on reducing sugar & carbs:
– For reference – Light and Free greek style raspberry yogurt (yum) = 50 calories, 7.5g carbs, 6.4g sugar.
– Yeo Valley full fat = 82 calories; 5.6g carbs (All sugar) – better than fruit yogurt.
– Yeo Valley fat free = 56 calories, 7.5g carbs (all sugar) – see full fat is better for carbs! Great – its lovely and creamy!
– Fage 5% = 93 calories 3g sugar – ah – better still! Switch to greek required.
– Fage 0% = 54 calories, 3g sugar…… ooooooh interesting!!
So….. can someone explain why i should eat the 5% Fage instead of the 0%? Same carbs, less calories.
As I’m struggling to stick with the 800 calories i have become very conscious of every 50 calories so the 0% is tempting….in all honesty the fruit light and free is tempting and admittedly its an occasional treat….. but I am aware of the advice always to go for the full fat option and wanted to understand it better.
Is it just because the full fat is more filling? Kinda think i’d rather have a serving of 0% twice a day rather than one 5%…..
Thoughts from the wise people of the forum please?
Interesting the Tescos own finest greek yogurt – there is more sugar in the fat free than the full fat (4.6 instead of 3.6g) Fascinating….