Currently, there has been a continued increase in the manufacturing of fermented dairy products, particularly yogurt. Additionally, the occurrence of elements in yogurt is a significant concern, especially considering the demanding quality nutritional standards that are expected. The physicochemical properties of commercially available yogurts are inadequate data despite of the popularity of yogurt as a functional food with health benefits. Therefore, this study evaluated the macro-elements (Calcium (Ca), Potassium (K), Sodium (Na), Phosphorus (P), Sulfur (S)), micro-elements (Aluminum (Al), Barium (Ba), Copper (Cu), Boron (B), Iron (Fe), Manganese (Mn), Zinc (Zn) and Strontium (Sr)), and toxic elements (Lead (Pb), Arsenic (As), Cadmium (Cd)) collected from Debrecen (Hungary) groceries. In addition, this study collected 19 yogurt samples which consists of 5 natural yogurts, 8 peach-flavor yogurts and 6 strawberry-flavor yogurts. Three categories are commonly commercial yogurt which were sold in Debrecen city. The study utilized inductively coupled plasma-optical emission spectrometry (ICP-OES) as an analytical technique. In the result, regarding to determination of macro-elements and micro-elements, two macro elements including Boron (B) and Barium (Ba) were determined to have values which were below the limit of Detection (LoD = 0.10 mg/kg). In addition, most of the yogurt samples were below the maximum limit of European regulation for yogurt products. In specific cases, Peach 5 had the highest content of copper and manganese exceeded the maximum limits for the product. In phosphorus analysis, only the samples of Peach 2 and Strawberry 2 were found to be below the maximum limit of the European regulations. Furthermore, all yogurt samples complied on the daily recommendation intake of the European Food Safety Authority (EFSA) which means they may not cause health risks in normal dietary consumption. Moreover, in terms of evaluation of toxin element in yogurt, the value of Lead (Pb), Arsenic (As), Cadmium (Cd) were found under the Limit of Detection (LoD = 0.10 mg/kg) of the ICP-OES used in this study. It means that the results partly reflected the contents of these 3 toxic elements were significantly low in yogurt samples. However, further measurements are needed to determine specific data that an objective and reliable assessment can be made. Overall, the results suggest that the yogurt samples analyzed in this study are generally safe for consumption. The consumption of yogurt in regular and combination of various types of food could provide adequate nutrient intake for body.