Suppression

Yoghurt

Category: Food

Type

Voluntary

Introduction and description

Yoghurt is partly covered under the more generic heading of Dairy products, as butter, cheese, cream and milk all derive from the same source, however, it may be helpful to see the specific nutrient content of yoghurt.  The following table describes simple whole milk, plain yoghurt, not low fat or vitamin enriched or with added sugar. 

Source: National Nutrient Database for Standard Reference
Release 26   Software v.1.3.1
Nutrient values and weights are for edible portion 

Nutrient

Unit


Value per 100 g

Proximates

Water

g

87.90

Energy

kcal

61

Protein

g

3.47

Total lipid (fat)

g

3.25

Carbohydrate, by difference

g

4.66

Fiber, total dietary

g

0.0

Sugars, total

g

4.66

Minerals

Calcium, Ca

mg

121

Iron, Fe

mg

0.05

Magnesium, Mg

mg

12

Phosphorus, P

mg

95

Potassium, K

mg

155

Sodium, Na

mg

46

Zinc, Zn

mg

0.59

Vitamins

Vitamin C, total ascorbic acid

mg

0.5

Thiamin

mg

0.029

Riboflavin

mg

0.142

Niacin

mg

0.075

Vitamin B-6

mg

0.032

Folate, DFE

µg

7

Vitamin B-12

µg

0.37

Vitamin A, RAE

µg

27

Vitamin A, IU

IU

99

Vitamin E (alpha-tocopherol)

mg

0.06

Vitamin D (D2 + D3)

µg

0.1

Vitamin D

IU

2

Vitamin K (phylloquinone)

µg

0.2

Lipids

Fatty acids, total saturated

g

2.096

Fatty acids, total monounsaturated

g

0.893

Fatty acids, total polyunsaturated

g

0.092

Cholesterol

mg

13

Related observations