Cream yoghurt, 9 % fat, with fruit - Nutrition data & facts, nutritional informationHome » Milk and milk products » Fermented milk products

Cream yoghurt, 9 % fat, with fruit

	Energy Distribution % of total food energy
	Protein, total	12.2 %
	Fat, total	70.2 %
	Carbohydrate, total	17.5 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	404	kJ
Protein, total	3	g
total-N	0.47	g
Fat, total	7.7	g
saturated fatty acids	4.98	g
monounsaturated fatty acids	2.07	g
polyunsaturated fatty acids	0.22	g
Carbohydrate, total	4.3	g
carbohydrate, available	3.8	g
added sugar	7.6	g
dietary fibre	0.5	g
Alcohol	0	g
Ash	0.8	g
Moisture	76.5	g

Vitamins
Vitamin A	68	RE
retinol	65	μg
ß-carotene	34	μg
Vitamin D	0.13	μg
D3 cholecalciferol	0.13	μg
Vitamin E	0.2	aTE
alpha-tocopherol	0.2	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.04	mg
Vitamin B2, riboflavin	0.17	mg
Niacin equivalents	0.75	NE
niacin	0.1	mg
tryptophan	0.67	mg
Vitamin B6	0.04	mg
Pantothenic Acid	0.3	mg
Biotin	1.4	μg
Folates	4	μg
Vitamin B12	0.3	μg
Vitamin C	0.9	mg

Minerals
Sodium, Na	40	mg
Potassium, K	140	mg
Calcium, Ca	105	mg
Magnesium, Mg	10	mg
Phosphorus, P	80	mg
Iron, Fe	0.04	mg
Copper, Cu	0.01	mg
Zinc, Zn	0.34	mg
Iodine, I	10.1	μg
Manganese, Mn	0.007	mg
Chromium, Cr	0.1	μg
Selenium, Se	1.3	μg
Nickel, Ni	1	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	4.4	g
Maltose	0	g
Saccharose	7.6	g
All sugars, total	12	g
Starch	0	g

Lipids
C 4:0	0.26	g
C 6:0	0.17	g
C 8:0	0.11	g
C 10:0	0.24	g
C 12:0	0.3	g
C 14:0	0.85	g
C 16:0	2.28	g
C 18:0	0.78	g
C 14:1	0.11	g
C 16:1	0.17	g
C 18:1, n-9	1.71	g
C 20:1, n-11	0.087	g
C 18:2, n-6	0.16	g
C 18:3, n-3	0.058	g

Sums lipids
Sum saturated	4.98	g
Sum monounsaturated	2.07	g
Sum polyunsaturated	0.22	g
Trans fatty acids	0.34	g

Cholesterol
Cholesterol	25	mg

Amino acids
Isoleucin	170	mg
Leucine	290	mg
Lysine	270	mg
Methionine	75	mg
Cystine	23	mg
Phenylalanine	150	mg
Tyrosine	130	mg
Threonine	130	mg
Tryptophan	40	mg
Valine	210	mg
Arginine	100	mg
Histidine	85	mg
Alanine	99	mg
Aspartic acid	240	mg
Glutamic acid	600	mg
Glycine	61	mg
Proline	290	mg
Serine	170	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0866