Berry and fruit yoghurt fat-free

Food number: 639
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		1%
protein, total		16%
carbohydrate, available		81%
alcohol		0%
fibre, total		1%
organic acids, total		1%
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
sugars, total		81%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	298 (71)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	14.2	g	summation from constituent components	value created within host-system
fat, total	0.1	g	calculated as recipe	value created within host-system
protein, total	2.8	g	summation from constituent components	value created within host-system
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0.2	g	calculated as recipe	value created within host-system
starch, total	< 0.1	g	calculated as recipe	value created within host-system
sugars, total	14.2	g	summation from constituent components	value created within host-system
sucrose	5.3	g	other method type	food composition table	168
lactose	2.8	g	calculated on component profile	food label, product information
fructose	3.1	g	other method type	food composition table	168
sugar alcohols	0	g	calculated as recipe	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	3.0	g	other method type	food composition table	168
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	< 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)	7	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)	0.9	mg	calculated as recipe	value created within host-system
sterols, total	1.3	mg	calculated as recipe	value created within host-system
Minerals
sodium	39.8	mg	calculated as recipe	value created within host-system
salt	101.5	mg	calculated as recipe	value created within host-system
potassium	173.9	mg	calculated as recipe	value created within host-system
magnesium	11.8	mg	calculated as recipe	value created within host-system
calcium	106.9	mg	calculated as recipe	value created within host-system
phosphorus	81.0	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)	14.2	µg	calculated as recipe	value created within host-system
selenium, total	2.8	µg	imputed/estimated from related food	value created within host-system
Nitrogen Components
tryptophan	41.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	1.1	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	summation from constituent components	value created within host-system
vitamin E alphatocopherol	0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	0.46	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	2.4	mg	calculated as recipe	value created within host-system
folate (HPLC)	4.6	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	0.20	mg	analytical, generic	independent laboratory	90
thiamin (vitamin B1)	0.04	mg	analytical, generic	independent laboratory	90
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	22.2	µg	summation from constituent components	value created within host-system

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