Nutrition Facts

Yogurt, fruit, low fat, 11 grams protein per 8 ounce

Nutrient values per 100g

Food group: Dairy and Egg Products

Nutrient Nutrient Value Unit
Protein
4.86
g
Total lipid (fat)
1.41
g
Carbohydrate, by difference
18.6
g
Ash
1.03
g
Energy
105
kcal
Water
74.1
g
Energy
440
kJ
Fiber, total dietary
0
g
Calcium, Ca
169
mg
Iron, Fe
0.07
mg
Magnesium, Mg
16
mg
Phosphorus, P
133
mg
Potassium, K
216
mg
Sodium, Na
65
mg
Zinc, Zn
0.82
mg
Copper, Cu
0.08
mg
Fluoride, F
9
mcg
Manganese, Mn
0.07
mg
Selenium, Se
3.1
mcg
Vitamin A, IU
60
IU
Vitamin C, total ascorbic acid
0.7
mg
Thiamin
0.04
mg
Riboflavin
0.2
mg
Niacin
0.11
mg
Pantothenic acid
0.54
mg
Vitamin B-6
0.05
mg
Folate, total
10
mcg
Vitamin B-12
0.52
mcg
Folic acid
0
mcg
Folate, food
10
mcg
Folate, DFE
10
mcg_DFE
Tryptophan
0.03
g
Threonine
0.2
g
Isoleucine
0.27
g
Leucine
0.49
g
Lysine
0.44
g
Methionine
0.14
g
Cystine
0.04
g
Phenylalanine
0.27
g
Tyrosine
0.25
g
Valine
0.4
g
Arginine
0.15
g
Histidine
0.12
g
Alanine
0.21
g
Aspartic acid
0.39
g
Glutamic acid
0.95
g
Glycine
0.12
g
Proline
0.58
g
Serine
0.3
g
Cholesterol
6
mg
Fatty acids, total saturated
0.91
g
4:0
0.04
g
6:0
0.03
g
8:0
0.02
g
10:0
0.04
g
12:0
0.05
g
14:0
0.15
g
16:0
0.38
g
18:0
0.14
g
18:1 undifferentiated
0.32
g
18:2 undifferentiated
0.03
g
18:3 undifferentiated
0.01
g
20:4 undifferentiated
0
g
16:1 undifferentiated
0.03
g
Fatty acids, total monounsaturated
0.39
g
Fatty acids, total polyunsaturated
0.04
g

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« Yogurt, fruit, low fat, 10 grams protein per 8 ounce

Egg, whole, raw, fresh »

Source

U.S. Department of Agriculture, Agricultural Research Service. 2009. USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory (http://www.ars.usda.gov/ba/bhnrc/ndl)

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