Berry and fruit yoghurt fat-free, lactose-free

Food number: 30464
Food type: Food
Processing method: Industrial
Ingredient class: Fermented milk products
Food use class: Yoghurt
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		5%
protein, total		89%
alcohol		0%
fibre, total		2%
organic acids, total		4%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		0%

Percentage of energy from carbohydrates
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	309 (74)	kJ (kcal)
fat, total	0.1	g	calculated as recipe	value created within host-system
protein, total	3.7	g	calculated as recipe	value created within host-system
alcohol	0	g	estimated according to logical deduction	value created within host-system
Carbohydrate Components
organic acids, total	0.2	g	calculated as recipe	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
lactose	0	g	calculated on component profile	food label, product information
fructose	0.3	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	estimated according to logical deduction	value created within host-system
fibre, total	0.2	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0.1	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	< 0.1	g	calculated as recipe	value created within host-system
glucose	1.6	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	1.3	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total saturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	6	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	4	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	1.1	mg	calculated as recipe	value created within host-system
sterols, total	1.1	mg	calculated as recipe	value created within host-system
Minerals
sodium	46.3	mg	calculated as recipe	value created within host-system
salt	118.1	mg	calculated as recipe	value created within host-system
potassium	175.8	mg	calculated as recipe	value created within host-system
magnesium	11.0	mg	calculated as recipe	value created within host-system
calcium	124.7	mg	calculated as recipe	value created within host-system
phosphorus	76.3	mg	calculated as recipe	value created within host-system
iron, total	< 0.1	mg	calculated as recipe	value created within host-system
zinc	0.4	mg	calculated as recipe	value created within host-system
iodide (iodine)	16.0	µg	calculated as recipe	value created within host-system
selenium, total	2.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	47.8	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.9	µg	calculated as recipe	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.1	mg	calculated as recipe	value created within host-system
vitamin K, total	0.49	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	3.0	mg	calculated as recipe	value created within host-system
folate (HPLC)	5.4	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.9	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.1	mg	calculated as recipe	value created within host-system
riboflavine	0.20	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.04	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.1	µg	imputed/estimated from related food	food composition table	146
vitamers pyridoxine (hydrochloride)	0.05	mg	calculated as recipe	value created within host-system
carotenoids, total	17.8	µg	calculated as recipe	value created within host-system

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