Yoghurt, flavoured, 2.7% fat, ab, low-lactose, probiotics Nutrition Label

Yoghurt, flavoured, 2.7% fat, ab, low-lactose, probiotics Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 85kcal (355 kj)
18%
Carbohydrates 12.03g
5%
Sugars 12.01g
Starch 0.02g
Sucrose 7.54g
Maltose 0.00g
Fructose 0.06g
Galactose 1.84g
Glucose 1.89g
Protein 2.74g
2%
Fat 2.74g
5%
Polyunsaturated fatty acids 0.06g
Monounsaturated fatty acids 0.57g
Saturated fatty acids 1.74g
Cholesterol 8.65mg
Sterols 0.41mg
Iron 0.07mg
0%
Vitamin d 0.03ug
0%
Calcium 112.13mg
11%
Chromium 0.95ug
4%
Sodium 39.86mg
3%
Iodine 12.92ug
9%
Copper 0.01mg
0%
Salt 101.55mg
4%
Selenium 2.64ug
5%
Vitamin e 0.08mg
1%
Zinc 0.40mg
5%
Vitamin c 1.05mg
1%
Vitamin b12 0.36ug
15%
Vitamin a (rae) 22.37ug
3%
Vitamin b1 0.03mg
3%
Vitamin b2 0.17mg
15%
Vitamin b6 0.05mg
4%
Manganese 0.06mg
3%
Magnesium 10.29mg
3%
Potassium 148.05mg
6%
Fluoride 0.01mg
0%
Phosphorus 81.90mg
12%
Vitamin k 0.75ug
1%
Fibre, total 0.05g
0%
Fibre, dietary 0.05g
0%
Niacin equivalents 0.78mg
6%
Molybdenum 0.01mg
0%
Folate 5.34ug
1%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 81.80g
3%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Yoghurt, flavoured, 2.7% fat, ab, low-lactose, probiotics Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Yoghurt, flavoured, 2.7% fat, ab, low-lactose, probiotics

Fat 29%
Carbohydrates 57%
Protein 13%

Protein Amino Acids Profile

The ratio of amino acids in Yoghurt, flavoured, 2.7% fat, ab, low-lactose, probiotics. See full profile

Tryptophan 1%
Cystine 1%
Glycine 2%
Histidine 2%
Methionine 3%
Arginine 3%
Threonine 4%
Alanine 4%
Tyrosine 5%
Isoleucine 5%
Phenylalanine 5%
Serine 6%
Aspartic acid 7%
Valine 8%
Lysine 8%
Leucine 9%
Proline 11%
Glutamic acid 18%

Component Breakdown for Yoghurt, flavoured, 2.7% fat, ab, low-lactose, probiotics

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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