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

Yoghurt with pear and banana

	Energy Distribution % of total food energy
	Protein, total	14.8 %
	Fat, total	32 %
	Carbohydrate, total	53.2 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	372	kJ
Protein, total	3.3	g
total-N	0.5	g
Fat, total	3.2	g
saturated fatty acids	2.1	g
monounsaturated fatty acids	0.9	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	11.9	g
carbohydrate, available	11.4	g
added sugar	4.5	g
dietary fibre	0.5	g
Alcohol	0	g
Ash	1	g
Moisture	80.3	g

Vitamins
Vitamin A	28.4	RE
retinol	27.2	μg
ß-carotene	14.1	μg
Vitamin D	0.092	μg
D3 cholecalciferol	0.092	μg
Vitamin E	0.082	aTE
alpha-tocopherol	0.082	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.036	mg
Vitamin B2, riboflavin	0.163	mg
Niacin equivalents	0.874	NE
niacin	0.124	mg
tryptophan	0.75	mg
Vitamin B6	0.042	mg
Pantothenic Acid	0.31	mg
Biotin	3.5	μg
Folates	23	μg
Vitamin B12	0.15	μg
Vitamin C	0	mg

Minerals
Sodium, Na	41	mg
Potassium, K	152	mg
Calcium, Ca	118	mg
Magnesium, Mg	12	mg
Phosphorus, P	88	mg
Iron, Fe	0.085	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	1.3	μg
Nickel, Ni	2.1	μg

Carbohydrates
Fructose	1.36	g
Glucose	1.2	g
Lactose	2.36	g
Maltose	0	g
Saccharose	4.45	g
All sugars, total	10.3	g
Starch	0	g

Lipids
C 4:0	0.109	g
C 6:0	0.07	g
C 8:0	0.045	g
C 10:0	0.1	g
C 12:0	0.124	g
C 14:0	0.354	g
C 16:0	0.946	g
C 18:0	0.324	g
C 14:1	0.045	g
C 16:1	0.07	g
C 18:1, n-9	0.711	g
C 20:1, n-11	0.036	g
C 18:2, n-6	0.067	g
C 18:3, n-3	0.024	g

Sums lipids
Sum saturated	2.07	g
Sum monounsaturated	0.862	g
Sum polyunsaturated	0.091	g
Sum n-3 fatty acids	0.024	g
Sum n-6 fatty acids	0.067	g
Trans fatty acids	0.139	g

Cholesterol
Cholesterol	13	mg

Amino acids
Isoleucin	180	mg
Leucine	320	mg
Lysine	300	mg
Methionine	83	mg
Cystine	22	mg
Phenylalanine	150	mg
Tyrosine	150	mg
Threonine	140	mg
Tryptophan	45	mg
Valine	220	mg
Arginine	110	mg
Histidine	88	mg
Alanine	110	mg
Aspartic acid	290	mg
Glutamic acid	640	mg
Glycine	67	mg
Proline	310	mg
Serine	180	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0739