Yoghurt, blueberries, 0 % fat, Yoplait

Energy in 100 g

192 kJ (45 kcal)

Fat →

0.1 g

Protein →

4 g

Carbohydrate →

6 g

More yoghurt:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 88 g
Carbohydrate: 6 g
Protein: 4 g
Dietary fibre: 2 g
Fat: 0.1 g
Energy content
Carbohydrate: 54 E%
Protein: 36 E%
Dietary fibre: 8 E%
Fat: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 192 kJ (45 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1270.1 g1%
CarbohydrateMI01816 g53%
Dietary fibre1272 g8%
Protein1274 g35%
Alcohol500 g0%
WaterMI014288 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310.5 g
Sugar, totalMI_SUGAR_NO5.5 g
Sugar, added1270 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids1270.1 g
Trans fatty acids1270 g
Monounsaturated fatty acids1270 g
Polyunsaturated fatty acids1270 g
Omega-3109c0 g
Omega-6109c0 g
Cholesterol400e0 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)109c0 g
C14:0 (myristic acid)109c0 g
C16:0 (palmitic acid)109c0 g
C18:0 (stearic acid)109c0 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)109c0 g
C18:1 sum (oleic acid)109c0 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)109c0 g
C18:3n-3 (alpha-linolenic acid)109c0 g
C20:3n-3 (eicosatrienoic acid)109c0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)109c0 g
C20:4n-3 (eicosatetraenoic acid)109c0 g
C20:4n-6 (arachidonic acid)109c0 g
C20:5n-3 (eicosapentaenoic acid, EPA)109c0 g
C22:5n-3 (docosapentaenoic acid, DPA)109c0 g
C22:6n-3 (docosahexaenoic acid, DHA)109c0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03252 µg-RE
Vitamin A (RE)MI03222 µg-RE0 %
Beta-carotene460b4 µg
Retinol460b2 µg
Vitamin D860 µg0 %
Vitamin E450a0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1270.04 mg3 %
Vitamin B2 (riboflavin)1270.15 mg9 %
Vitamin B3 (niacin)1270.1 mg
Niacin equivalentsMI04211 mg4 %
Vitamin B6 (pyridoxine)1270.03 mg1 %
Vitamin B9 (folate)1274 µg1 %
Vitamin B12 (cobalamin)1270.4 µg10 %
Vitamin C (askorbic acid)450a1 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)127135 mg11 %
Potassium (K)127190 mg5 %
Sodium (Na)12740 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)12798 mg15 %
Magnesium (Mg)12713 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1270.1 mg0 %
Copper (Cu)1270 mg0 %
Zinc (Zn)1270.5 mg3 %
Selenium (Se)1272 µg2 %
Iodine (I)12715 µg10 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0101Cultured milk product (US CFR)
A0783Fermented milk product (EUROFIR)
B1201Cow
C0235Milk
E0110Semiliquid with solid pieces
F0003Not heat-treated
G0003Cooking method not applicable
H0101Lactic acid fermented
H0108Nonnutritive sweetener added
H0147Fruit added
H0165Gelatin added
H0168Fructose added
H0248Fat fully removed
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0187Plastic container, rigid or semirigid, plastic lid
N0022Polystyrene
P0040Reduced fat food
Z0112Food industry prepared

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
86
Calculated from the factor 0.005 µg vitamin D/g fat in cream.
109c
Data from the industry to the Food Composition Table 2016, calculated value.
127
Product information, information from nutrition labelling/internet sites, 2021.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
450a
Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
460b
US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010).
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Compare foods

<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Compare now<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Suggestions: