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Nutrition Facts For Curd milk, plain, 1% fat

Data sources: Nutriely Data Sources
Last updated on August 2, 2024.

Curd milk, plain, 1% fat Nutrition Label

Curd milk, plain, 1% fat Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 37kcal (153 kj)
2%
Carbohydrates 3.60g
1%
Starch 0g
Sugars 3.60g **
Sucrose 0g
Maltose 0g
Fructose 0g
Galactose 0g
Glucose 0g
Fibre, total 0g
0%
Polyols 0g
Protein 3.06g
2%
Fat 1g
2%
Polyunsaturated fatty acids 0.02g
Monounsaturated fatty acids 0.25g
Saturated fatty acids 0.62g
Sterols 0.10mg
Cholesterol 7mg
Water 92g
4%
Alcohol 0g
Salt 104mg **
Calcium 120mg
12%
Chromium 0.50ug
2%
Copper 0.01mg
1%
Fluoride 0.01mg
Iodine 17ug
11%
Iron 0.05mg
0%
Magnesium -
0%
Manganese 0.01mg
1%
Molybdenum 0.01mg
13%
Phosphorus -
0%
Potassium -
0%
Selenium 2.75ug
5%
Sodium 41mg
Zinc 0.41mg
5%
Vitamin A (RAE) 8ug
1%
Vitamin D 0.02ug
0%
Vitamin E 0.02mg
0%
Vitamin K 4.20ug
5%
Vitamin B1 0.04mg
3%
Vitamin B2 0.20mg
18%
Vitamin B3 (Niacin) equivalents 0.90mg
6%
Vitamin B6 0.05mg
4%
Vitamin B9 (Folate) 6ug
1%
Vitamin B12 0.20ug
8%
Vitamin C 1mg
1%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value is the maximum suggested amount and has no actual required amount.

*** Italic values are estimated using ingredient algorithm.

Food Preferences

Egg free
Gluten free
Lacto-ovo vegetarian
Lacto vegetarian
Low fat
Low gluten
No added salt
Soy free
Unsweetened

Curd milk, plain, 1% fat Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Curd milk, plain, 1% fat

Fat 25%
Carbohydrates 40%
Protein 34%

Component Breakdown for Curd milk, plain, 1% fat

Macro
Mineral
Vitamin
Amino
Carbs
Fats

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