Rhubarb yoghurt, 4,6% fat, lactose-free

Food number: 33150
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		41%
protein, total		13%
carbohydrate, available		45%
alcohol		0%
fibre, total		0%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		28%
fatty acids, total trans		1%
fatty acids, total monounsaturated cis		10%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		45%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	412 (98)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	10.9	g	calculated as recipe	value created within host-system
fat, total	4.6	g	calculated as recipe	value created within host-system
protein, total	3.2	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	g	calculated as recipe	value created within host-system
sugars, total	10.9	g	calculated as recipe	value created within host-system
sucrose	8.1	g	calculated as recipe	value created within host-system
lactose	< 0.1	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	1.4	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	1.4	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	4.6	g	calculated as recipe	value created within host-system
fatty acids, total	4.4	g	calculated as recipe	value created within host-system
fatty acids, total saturated	3.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	1.1	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)	61	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	17	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)	12.1	mg	calculated as recipe	value created within host-system
sterols, total	0.6	mg	calculated as recipe	value created within host-system
Minerals
sodium	40.7	mg	calculated as recipe	value created within host-system
salt	103.7	mg	calculated as recipe	value created within host-system
potassium	153.5	mg	calculated as recipe	value created within host-system
magnesium	9.6	mg	calculated as recipe	value created within host-system
calcium	117.4	mg	calculated as recipe	value created within host-system
phosphorus	76.9	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	2.4	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	42.5	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	43.3	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	1.40	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	1.1	mg	calculated as recipe	value created within host-system
folate (HPLC)	4.7	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	26.8	µg	calculated as recipe	value created within host-system

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