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© National Institute for Health and Welfare, Nutrition Unit
Based on the Fineli Food Composition Database Release 11 (June 1, 2010)
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Yeast dough for pie with low-fat milk
Yoghurt (natural) 2.5% fat
Yoghurt 1,5 % fat
Yoghurt fat 6-8 g, for food preparation
Yoghurt fatfree, low-lactose
Yoghurt with jam, fat-free
Yoghurt, a+, low-lactose, fat 2.5%
Yoghurt, drinkable, berry/fruit, fat 0.1 g
Yoghurt, drinkable, berry/fruit, fat 0.1 g, low-lactose
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SUOMEKSI
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In alphabetical order
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