Yoghurt 2,7 % fat, valio olo

Food number: 33104
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		27%
protein, total		16%
carbohydrate, available		47%
alcohol		0%
fibre, total		9%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		17%
fatty acids, total trans		1%
fatty acids, total monounsaturated cis		6%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		43%
starch, total		4%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	365 (87)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	10.1	g	calculated as recipe	value created within host-system
fat, total	2.7	g	calculated as recipe	value created within host-system
protein, total	3.5	g	analytical, generic	food label, product information
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	0.8	g	calculated as recipe	value created within host-system
sugars, total	9.2	g	calculated as recipe	value created within host-system
sucrose	4.7	g	calculated as recipe	value created within host-system
lactose	0.5	g	calculated on component profile	food label, product information
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	4.0	g	analytical, generic	food label, product information
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 on component profile	food label, product information
maltose	<0.1	g	calculated as recipe	value created within host-system
galactose	1.6	g	calculated on component profile	food label, product information
Fat
fatty acids, total, calculated as TAG equivalents	2.5	g	calculated as recipe	value created within host-system
fatty acids, total	2.4	g	calculated as recipe	value created within host-system
fatty acids, total saturated	1.7	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0.6	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)	35	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	9	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)	8.6	mg	calculated as recipe	value created within host-system
sterols, total	< 0.1	mg	calculated as recipe	value created within host-system
Minerals
sodium	41.5	mg	calculated as recipe	value created within host-system
salt	105.8	mg	calculated as recipe	value created within host-system
potassium	151.6	mg	calculated as recipe	value created within host-system
magnesium	10.6	mg	calculated as recipe	value created within host-system
calcium	120.0	mg	analytical, generic	food label, product information
phosphorus	85.7	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)	16.4	µg	calculated as recipe	value created within host-system
selenium, total	2.7	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	42.1	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	26.1	µg	calculated as recipe	value created within host-system
vitamin D	1.0	µg	analytical, generic	food label, product information
vitamin E alphatocopherol	<0.1	mg	calculated as recipe	value created within host-system
vitamin K, total	0.62	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	1.0	mg	calculated as recipe	value created within host-system
folate (HPLC)	5.6	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	0.17	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	12.4	µg	calculated as recipe	value created within host-system

Share |

Feedback |