Hy-Vee, Inc.
C
ProfileModerate
BLUEBERRY FRUIT ON THE BOTTOM GREEK STRAINED NONFAT YOGURT, BLUEBERRY
Dairy & Eggs USVerified
Label Serving
150 g
Barcode
075450146592
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
Sugars
moderate
Salt
low
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
6.0/10
Nutrition Facts (per serving: 150 g)
Energy87kcal
Carbohydrates14g
Sugar12.67g
Added Sugar8.7g
Protein8g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol3mg
Fiber0.7g
Sodium37mg
Calcium103mg
Iron0mg
Potassium121mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (150 g) — the label's %RDA
Energy & macronutrients
Energy131 kcal7%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol4.5mgLow2%
Carbohydrates21g8%
Total Sugars19gHigh38%
Added Sugars13.1gHigh26%
Dietary Fiber1.05g4%
Protein12gGood source24%
Sodium56mgLow2%
Minerals
Potassium182mg4%
Calcium155mg12%
Iron0mg0%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
11 ingredientsIngredients — as printed on the label
CULTURED PASTEURIZED GRADE A NONFAT MILK, CANE SUGAR, BLUEBERRIES, WATER, FOOD STARCH-MODIFIED, NATURAL FLAVOR, CITRIC ACID, PECTIN, SODIUM CITRATE, CALCIUM LACTATE, VITAMIN D3.
Contains allergens: Cultured Pasteurized Grade A Nonfat Milk, Food Starch-Modified
1
Cane Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Cultured Pasteurized Grade A Nonfat Milk
No NotablesAllergen
Fermentation agent, texture enhancer, and flavor developer in dairy products such as yogurt, cottage cheese, and cultured buttermilk.
3
Blueberries
No Notables
flavour, colorant, antioxidant source, and functional food ingredient
4
Food Starch-Modified
INS 1400-1450 RANGE
LowAllergenThickening agent, stabilizer, emulsifier, and texturizer in processed foods.
5
Natural Flavor
No Notables
flavour
6
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
7
Pectin
E440
No NotablesGelling agent, stabilizer, and thickener
8
Citric Acid
E330
No NotablesFlavour enhancer, acidity regulator, and preservative
9
Sodium Citrate
E331
No NotablesAcidity regulator, buffering agent, emulsifying salt, and preservative enhancer in beverages, cheeses, and processed foods.
10
Vitamin D3
No Notables
Nutrient fortification and dietary supplementation
11
Calcium Lactate
E327
No NotablesFirming agent, nutrient supplement, pH regulator, and stabilizer.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Cane Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
2 Cultured Pasteurized Grade A Nonfat Milk Allergen | ✓No Notable Concerns | Fermentation agent, texture enhancer, and flavor developer in dairy products such as yogurt, cottage cheese, and cultured buttermilk. | Cultured pasteurized grade A nonfat milk is a standard dairy ingredient generally recognized as safe for the general population, with considerations restricted primarily to individuals managing milk protein or lactose sensitivities. |
3 Blueberries | ✓No Notable Concerns | flavour, colorant, antioxidant source, and functional food ingredient | Blueberries are a naturally occurring whole food recognized for their micronutrient and antioxidant profile with no specific regulatory limitations on consumption. |
4 Food Starch-Modified INS 1400-1450 RANGE Allergen | ✓Low Concern | Thickening agent, stabilizer, emulsifier, and texturizer in processed foods. | Food starch-modified is a widely utilized processing ingredient generally recognized as safe, though individuals managing gluten sensitivities should verify the specific plant source. |
5 Natural Flavor | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
6 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
7 Pectin E440 | ✓No Notable Concerns | Gelling agent, stabilizer, and thickener | Pectin is a naturally occurring dietary fiber with an established safety profile and standard regulatory approval across major global food authorities. |
8 Citric Acid E330 | ✓No Notable Concerns | Flavour enhancer, acidity regulator, and preservative | Citric acid is widely consumed naturally and commercially, generally recognized as safe for use in food production under standard regulatory guidelines. |
9 Sodium Citrate E331 | ✓No Notable Concerns | Acidity regulator, buffering agent, emulsifying salt, and preservative enhancer in beverages, cheeses, and processed foods. | Sodium citrate is widely permitted globally for food applications with a well-established safety profile, with total sodium content remaining the primary consideration for daily consumption. |
10 Vitamin D3 | ✓No Notable Concerns | Nutrient fortification and dietary supplementation | Vitamin D3 is a regulated nutrient used for fortification with well-established intake parameters and a high safety profile within recommended consumption limits. |
11 Calcium Lactate E327 | ✓No Notable Concerns | Firming agent, nutrient supplement, pH regulator, and stabilizer. | Calcium lactate is a widely permitted food ingredient recognized as safe for dietary consumption and calcium fortification. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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