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

Milk, acidophilus cultured

	Energy Distribution % of total food energy
	Protein, total	22.8 %
	Fat, total	48.2 %
	Carbohydrate, total	29 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	272	kJ
Protein, total	3.7	g
total-N	0.6	g
Fat, total	3.5	g
saturated fatty acids	2.3	g
monounsaturated fatty acids	0.9	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	4.7	g
carbohydrate, available	4.7	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.8	g
Moisture	87.3	g

Vitamins
Vitamin A	31	RE
retinol	29.8	μg
ß-carotene	15.4	μg
Vitamin D	0.1	μg
D3 cholecalciferol	0.1	μg
Vitamin E	0.089	aTE
alpha-tocopherol	0.089	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.038	mg
Vitamin B2, riboflavin	0.185	mg
Niacin equivalents	0.93	NE
niacin	0.08	mg
tryptophan	0.85	mg
Vitamin B6	0.041	mg
Pantothenic Acid	0.31	mg
Biotin	3.5	μg
Folates	6.2	μg
Vitamin B12	0.15	μg
Vitamin C	0.3	mg

Minerals
Sodium, Na	49	mg
Potassium, K	155	mg
Calcium, Ca	124	mg
Magnesium, Mg	12.3	mg
Phosphorus, P	99	mg
Iron, Fe	0.04	mg
Copper, Cu	0.01	mg
Zinc, Zn	0.44	mg
Iodine, I	24.3	μg
Manganese, Mn	0.01	mg
Chromium, Cr	0.052	μg
Selenium, Se	1.83	μg
Nickel, Ni	0.958	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	3.54	g
Maltose	0	g
Saccharose	0	g
All sugars, total	3.7	g
Starch	0	g

Lipids
C 4:0	0.119	g
C 6:0	0.076	g
C 8:0	0.05	g
C 10:0	0.109	g
C 12:0	0.136	g
C 14:0	0.387	g
C 16:0	1.04	g
C 18:0	0.354	g
C 14:1	0.05	g
C 16:1	0.076	g
C 18:1, n-9	0.777	g
C 20:1, n-11	0.04	g
C 18:2, n-6	0.073	g
C 18:3, n-3	0.026	g

Sums lipids
Sum saturated	2.27	g
Sum monounsaturated	0.943	g
Sum polyunsaturated	0.099	g
Sum n-3 fatty acids	0.026	g
Sum n-6 fatty acids	0.073	g
Trans fatty acids	0.099	g

Cholesterol
Cholesterol	14	mg

Amino acids
Isoleucin	200	mg
Leucine	380	mg
Lysine	330	mg
Methionine	93	mg
Cystine	24	mg
Phenylalanine	180	mg
Tyrosine	180	mg
Threonine	160	mg
Tryptophan	51	mg
Valine	260	mg
Arginine	120	mg
Histidine	99	mg
Alanine	120	mg
Aspartic acid	300	mg
Glutamic acid	700	mg
Glycine	81	mg
Proline	360	mg
Serine	190	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0157