Yoghurt, drinkable, danonino drink

Food number: 32091
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		17%
protein, total		14%
carbohydrate, available		68%
alcohol		0%
fibre, total		0%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		11%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		4%
fatty acids, total polyunsaturated		0%

Percentage of energy from carbohydrates
sugars, total		66%
starch, total		2%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	349 (83)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	13.9	g	calculated as recipe	value created within host-system
fat, total	1.6	g	calculated as recipe	value created within host-system
protein, total	2.9	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0.2	g	calculated as recipe	value created within host-system
starch, total	0.4	g	calculated as recipe	value created within host-system
sugars, total	13.5	g	calculated as recipe	value created within host-system
sucrose	8.6	g	calculated as recipe	value created within host-system
lactose	4.6	g	calculated as recipe	value created within host-system
fructose	0.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	< 0.1	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	0.1	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	1.6	g	calculated as recipe	value created within host-system
fatty acids, total	1.5	g	calculated as recipe	value created within host-system
fatty acids, total saturated	1.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0.4	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)	25	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	8	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)	6.3	mg	calculated as recipe	value created within host-system
sterols, total	0.6	mg	calculated as recipe	value created within host-system
Minerals
sodium	41.0	mg	calculated as recipe	value created within host-system
salt	104.6	mg	calculated as recipe	value created within host-system
potassium	156.4	mg	calculated as recipe	value created within host-system
magnesium	11.3	mg	calculated as recipe	value created within host-system
calcium	117.3	mg	calculated as recipe	value created within host-system
phosphorus	87.9	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)	15.5	µg	calculated as recipe	value created within host-system
selenium, total	2.6	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	43.3	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	21.0	µg	calculated as recipe	value created within host-system
vitamin D	< 0.1	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	0.68	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	2.7	mg	calculated as recipe	value created within host-system
folate (HPLC)	5.5	µg	calculated as recipe	value created within host-system
niacin equivalents, total	0.8	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	0.18	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.03	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.4	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.05	mg	calculated as recipe	value created within host-system
carotenoids, total	67.1	µg	calculated as recipe	value created within host-system

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