How many teaspoons of sugar in Greek yogurt?

Greek-style yogurt is strained to remove much of the whey, the watery part of the milk that carries a large share of its lactose. What remains is thicker and higher in protein than ordinary yogurt made from the same milk, with less sugar per spoonful. In the UK, “Greek yogurt” should be strained yogurt made in Greece, while “Greek-style” describes similar yogurts made elsewhere, some thickened by other methods.

Greek-style yogurt is the first row of Table 1 in the 2016 paper by Unwin, Haslam and Livesey. For a 200g pot, the table gives a glycaemic index of 12, 8g of available carbohydrate and a glycaemic load printed as 1. Worked through, 8g at GI 12 is a load of 0.96, which gives the published teaspoon figure.

A GI of 12 is the second lowest above zero in this dataset, after cabbage.

The row describes plain yogurt. Fruit-flavoured Greek-style yogurts, honey-topped pots and fat-free versions with added sugars or sweeteners are different products and can contain much more carbohydrate. The sugar burden chart gives one flavoured yogurt, raspberry, a figure of its own.

A 200g pot is a large individual pot or a generous serving from a tub, and many single-serve pots are smaller. The figure scales with weight.

The flavoured yogurt from the sugar burden chart is on the raspberry yogurt page.