Yoghurt, plain, 2.5% fat, low-lactose Nutrition Label

Yoghurt, plain, 2.5% fat, low-lactose Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 60kcal (252 kj)
13%
Carbohydrates 5.00g
2%
Sugars 5.00g
Starch 0.00g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.00g
Galactose 2.25g
Glucose 2.25g
Protein 3.19g
3%
Fat 2.50g
4%
Fatty acids, total polyunsaturated 0.06g
Fatty acids, total monounsaturated cis 0.54g
Fatty acids, total saturated 1.47g
Cholesterol (gc) 10.80mg
Sterols 0.00mg
Iron 0.07mg
0%
Vitamin d 0.02ug
0%
Calcium 143.00mg
14%
Chromium 0.50ug
2%
Sodium 55.00mg
4%
Iodine 15.00ug
10%
Copper 0.01mg
0%
Salt 140.14mg
6%
Selenium 2.75ug
5%
Vitamin e alphatocopherol 0.04mg
0%
Zinc 0.55mg
7%
Vitamin c (ascorbic acid) 0.70mg
1%
Vitamin b-12 (cobalamin) 0.20ug
8%
Vitamin a retinol activity equivalents 22.25ug
3%
Thiamin (vitamin b1) 0.04mg
3%
Riboflavine (vitamin b2) 0.20mg
18%
Vitamin b6 pyridoxine (hydrochloride) 0.05mg
4%
Manganese 0.01mg
1%
Magnesium 14.00mg
5%
Potassium 200.00mg
9%
Fluoride 0.01mg
0%
Phosphorus 120.00mg
17%
Vitamin k 0.71ug
1%
Fibre, total 0.00g
0%
Fibre, dietary 0.00g
0%
Niacin equivalents, total 0.95mg
7%
Molybdenum 0.00mg
0%
Folate 5.84ug
1%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 87.00g
3%

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

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Yoghurt, plain, 2.5% fat, low-lactose Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Yoghurt, plain, 2.5% fat, low-lactose

Fat 41%
Carbohydrates 36%
Protein 23%

Protein Amino Acids Profile

The ratio of amino acids in Yoghurt, plain, 2.5% fat, low-lactose. 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, plain, 2.5% fat, low-lactose

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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