USDA Standard Reference · Dairy and Egg Products
Yogurt, Greek, 2% fat,mixed berry blend, CHOBANI
Nutrition facts per 100g, sourced verbatim from USDA FoodData Central (FDC ID 170891).
- 93
- Calories
- 8.3g
- Protein
- 10.9g
- Carbs
- 1.8g
- Fat
Yogurt, Greek, 2% fat,mixed berry blend, CHOBANI contains 93 calories per 100g, according to the USDA FoodData Central database. It provides 8.3g of protein, 1.8g of fat, and 10.9g of carbohydrates per 100g. Dietary fiber: 0.6g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
What This Food Tells Us
Yogurt, Greek, 2% fat,mixed berry blend, CHOBANI is catalogued in the USDA FoodData Central database under FDC ID 170891 as a usda standard reference entry, belonging to the "Dairy and Egg Products" food group. Each 100g serving delivers 93 calories, broken down into 8.3g protein, 1.8g fat, and 10.9g carbohydrates. This macronutrient profile shapes how the food contributes to daily energy needs and fits into different eating patterns.
Looking deeper at the nutrient density, this item provides 0.6g of dietary fiber (2% of the 28g daily reference) per 100g and 41mg of sodium (2% of the 2,300mg daily limit). By calorie share, protein supplies 36%, fat 18%, and carbohydrates 47% of total energy, useful when matching a food to goals like muscle building, weight management, or blood-sugar balance.
Based on the per-100g standardization (FDA convention), Yogurt, Greek, 2% fat,mixed berry blend, CHOBANI qualifies as low fat, low sodium within common dietary frameworks. All figures originate from USDA laboratory analysis or manufacturer-submitted label data under the FDC USDA Standard Reference program. USDA stores values at a 100g standardization to enable apples-to-apples comparison; this page surfaces both the per-serving FDA-label values (matching the package) and the per-100g basis when they differ. Use the Similar Foods section below to see 6 nutritionally comparable items, or browse the full "Dairy and Egg Products" category for context. For a broader view, the nutrition guides linked below explain how to read daily values, compare foods fairly, and spot hidden sugars that routine label reading misses.
Nutritional Value at a Glance
At 93 calories per 100g, Yogurt, Greek, 2% fat,mixed berry blend, CHOBANI gets 36% of its calories from protein , 18% from fat , and 47% from carbohydrates.
With 0.6g of dietary fiber per 100g (2% DV), it contributes moderately to daily fiber intake.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Milk
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text — it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Values per 100g
Macro Breakdown
93 kcal = 5% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Yogurt, Greek, 2% fat,mixed berry blend, CHOBANI compares to Dairy and Egg Products
Per 100 g, against the average across all dairy and egg products foods in USDA FoodData Central.
48% Higher in protein than 48% of dairy and egg products on record.
Category averages computed live across the USDA Dairy and Egg Products group. Compare against a specific food →
Full Nutrient Breakdown
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 10.9 G | 0% |
| Energy | 93.0 KCAL | — |
| Fiber, total dietary | 0.6 G | 0% |
| Protein | 8.3 G | 0% |
| Total lipid (fat) | 1.8 G | 0% |
| Ash | 0.7 G | — |
| Energy | 390.0 kJ | — |
| Fructose | 1.1 G | — |
| Glucose | 1.2 G | — |
| Lactose | 2.5 G | — |
| Maltose | 0.0 G | — |
| Sucrose | 4.8 G | — |
| Water | 78.4 G | — |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 0.3 G | — |
| Arginine | 0.3 G | — |
| Aspartic acid | 0.7 G | — |
| Cystine | 0.1 G | — |
| Glutamic acid | 1.8 G | — |
| Glycine | 0.2 G | — |
| Histidine | 0.2 G | — |
| Isoleucine | 0.4 G | — |
| Leucine | 0.8 G | — |
| Lysine | 0.7 G | — |
| Methionine | 0.2 G | — |
| Phenylalanine | 0.4 G | — |
| Proline | 0.8 G | — |
| Serine | 0.5 G | — |
| Threonine | 0.4 G | — |
| Tryptophan | 0.1 G | — |
| Tyrosine | 0.4 G | — |
| Valine | 0.5 G | — |
| Vitamin C, total ascorbic acid | 0.0 MG | — |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 94.0 MG | 7% |
| Iron, Fe | 0.0 MG | 0% |
| Sodium, Na | 41.0 MG | 2% |
| Carotene, beta | 0.0 UG | — |
| Retinol | 24.0 UG | — |
| Vitamin A, IU | 79 IU | — |
| Vitamin A, RAE | 24.0 UG | — |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 7.0 MG | 2% |
| Fatty acids, total saturated | 1.1 G | 0% |
| Fatty acids, total trans | 0.1 G | — |
| Fatty acids, total monounsaturated | 0.4 G | — |
| Fatty acids, total polyunsaturated | 0.1 G | — |
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
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Frequently Asked Questions
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More in This Category
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Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central October 2024 release. See our methodology.
Source: USDA FoodData Central (FDC ID 170891) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.