FAGE 0% vs 2% vs 5%: calories and protein
At 170 g, the U.S. plain labels list 90, 120 and 160 kcal respectively, with 18, 17 and 15 g protein.
For the same 170 g portion, FAGE Total 0% lists 90 kcal and 18 g protein; Total 2% lists 120 kcal and 17 g; Total 5% lists 160 kcal and 15 g. The milk-fat percentage changes the comparison, but it is not a percentage of calories or protein.
Compare the same bowl, not different pot sizes
This table uses the U.S. plain-yogurt tub labels. Each column describes 170 g of yogurt, without fruit, honey, granola or another topping. A single-serve 150 g pot has its own panel; its smaller numbers do not establish a different recipe.
Calculate your yogurt portion
| Yogurt | kcal | Protein (g) | Carbs (g) | Fat (g) | Saturated fat (g) |
|---|---|---|---|---|---|
| Total 0% | 90 | 18 | 5 | 0 | 0 |
| Total 2% | 120 | 17 | 5 | 3.5 | 2.5 |
| Total 5% | 160 | 15 | 5 | 9 | 6 |
Calculated from the source-market label values below, including label rounding. Toppings, sauce and cooking water are not included. Source editions and limits.
What changes when you switch?
Moving from 5% to 0% in this fixed portion changes the label total by 70 kcal, 9 g fat and 3 g protein. Moving from 2% to 0% changes it by 30 kcal, 3.5 g fat and 1 g protein. These are comparisons between the named products, not a prediction that removing a teaspoon of cream will reproduce either yogurt.
All three panels list 5 g total sugars and 0 g added sugars. Plain does not mean sugar-free: the sugar already present in the yogurt is included in total sugars. The panels also each list 200 mg calcium. A higher milk-fat percentage does not make every nutrient higher.
If you scoop 200 g
Divide 200 by the label’s 170 g, then multiply each label value by that ratio. The calculated results are about 106 kcal and 21.2 g protein for 0%; 141 kcal and 20 g protein for 2%; and 188 kcal and 17.6 g protein for 5%. These are estimates scaled from rounded label values, not newly measured nutrition facts.
For logging, select the correct milk-fat version first, then enter the amount. Do not search only “Greek yogurt” and assume that a result with the right brand has the right formulation. Check plain versus split-cup, the percentage, market and source serving. Your own label takes precedence if its figures differ.
Build breakfast from what you actually add
A bowl’s final total depends on the yogurt and its additions. Weigh the yogurt separately from the topping or add each ingredient while noting the scale change. Log nuts, cereal or syrup as their own foods rather than using the plain-yogurt figure for the finished bowl.
The 0% product offers the most listed protein in the fixed portion here. That is useful if protein is your immediate comparison; it does not settle taste, texture, price, fullness or what fits the rest of your meals. No current shelf price, retailer stock or health advantage is established by this table.
Sources & serving notes
- FAGE USA · Total 0%
Official product panel read on the research date. Check your own package for the current formulation.
- FAGE USA · Total 2%
Official product panel read on the research date. Check your own package for the current formulation.
- FAGE USA · Total 5%
Official product panel read on the research date. Check your own package for the current formulation.
- FDA · serving size is not a recommended portion
Official product panel read on the research date. Check your own package for the current formulation.
Sources checked 2026-10-19. U.S. labels only; formulations and package panels can change. Scaled values retain label rounding.