Yoghurt - Nutrition data & facts, nutritional informationHome » Milk and milk products » Fermented milk products

Yoghurt

	Energy Distribution % of total food energy
	Protein, total	24.3 %
	Fat, total	51.4 %
	Carbohydrate, total	24.3 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	262	kJ
Protein, total	3.8	g
total-N	0.6	g
Fat, total	3.6	g
saturated fatty acids	2.3	g
monounsaturated fatty acids	1	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	3.8	g
carbohydrate, available	3.8	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.8	g
Moisture	87.9	g

Vitamins
Vitamin A	29.8	RE
retinol	28.5	μg
ß-carotene	16	μg
Vitamin D	0.101	μg
D3 cholecalciferol	0.101	μg
Vitamin E	0.092	aTE
alpha-tocopherol	0.092	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.042	mg
Vitamin B2, riboflavin	0.175	mg
Niacin equivalents	0.962	NE
niacin	0.095	mg
tryptophan	0.867	mg
Vitamin B6	0.038	mg
Pantothenic Acid	0.31	mg
Biotin	3.5	μg
Folates	21	μg
Vitamin B12	0.25	μg
Vitamin C	0.2	mg

Minerals
Sodium, Na	46.6	mg
Potassium, K	146	mg
Calcium, Ca	136	mg
Magnesium, Mg	11.7	mg
Phosphorus, P	99	mg
Iron, Fe	0.058	mg
Copper, Cu	0.01	mg
Zinc, Zn	0.469	mg
Iodine, I	24.3	μg
Manganese, Mn	0.01	mg
Chromium, Cr	0.052	μg
Selenium, Se	1.83	μg
Nickel, Ni	1	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	2.49	g
Maltose	0	g
Saccharose	0	g
All sugars, total	3.63	g
Starch	0	g

Lipids
C 4:0	0.122	g
C 6:0	0.078	g
C 8:0	0.051	g
C 10:0	0.112	g
C 12:0	0.139	g
C 14:0	0.396	g
C 16:0	1.06	g
C 18:0	0.361	g
C 14:1	0.051	g
C 16:1	0.078	g
C 18:1, n-9	0.795	g
C 20:1, n-11	0.041	g
C 18:2, n-6	0.074	g
C 18:3, n-3	0.027	g

Sums lipids
Sum saturated	2.32	g
Sum monounsaturated	0.965	g
Sum polyunsaturated	0.101	g
Sum n-3 fatty acids	0.027	g
Sum n-6 fatty acids	0.074	g
Trans fatty acids	0.157	g

Cholesterol
Cholesterol	14	mg

Amino acids
Isoleucin	200	mg
Leucine	360	mg
Lysine	340	mg
Methionine	95	mg
Cystine	25	mg
Phenylalanine	170	mg
Tyrosine	170	mg
Threonine	160	mg
Tryptophan	52	mg
Valine	260	mg
Arginine	130	mg
Histidine	100	mg
Alanine	130	mg
Aspartic acid	330	mg
Glutamic acid	740	mg
Glycine	77	mg
Proline	360	mg
Serine	210	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0333