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Greek Nonfat Yogurt, Pineapple Mango

Processing Score
5.5Highly Processed
Nutrition Score
—/10No Data

The processing score reflects 15 ingredients, including natural flavoring.

Nutrition Highlights

Good Protein Source
Data Updated
Oct 18, 2026
UPC
015400110693
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Nutrition Facts
Serving size170 g
Amount per serving
Calories
130
% Daily Value*
Total Fat N/A
Saturated Fat N/A
Trans Fat N/A
Cholesterol 5mg
2%
Sodium 75mg
3%
Total Carbohydrate 16g
6%
Dietary Fiber N/A
Total Sugars 14g
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

15 listed · 3 flagged for review

CULTURED ULTRAFILTERED NONFAT MILK, CULTURED SKIM MILK, SUGAR, MANGOES, PINEAPPLE, PINEAPPLE JUICE CONCENTRATE, CORN STARCH, NATURAL FLAVOR, PECTIN, REBAUDIOSIDE-A*, LEMON JUICE CONCENTRATE, VITAMIN A PALMITATE, VITAMIN D3, ACTIVE CULTURES WITH L. ACIDOPHILUS, B. BIFIDUM.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Highly Processed?

In our analysis, Greek Nonfat Yogurt, Pineapple Mango scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Within Yogurt, this product is more processed than about 38% of the 7,195 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Greek Nonfat Yogurt, Pineapple Mango's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Synthetic VitaminsProcessing indicator

In this product: Vitamin A Palmitate, Vitamin D3.

Fortification often compensates for processing losses.

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