Yoghurt, vanilla

Energy in 100 g

300 kJ (71 kcal)

Fat →

2.6 g

Protein →

4.5 g

Carbohydrate →

7.5 g

More yoghurt:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 85 g
Carbohydrate: 7.5 g
Protein: 4.5 g
Fat: 2.6 g
Energy content
Carbohydrate: 42 E%
Fat: 32 E%
Protein: 25 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 300 kJ (71 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat115a2.6 g32%
CarbohydrateMI01817.5 g42%
Dietary fibre500 g0%
Protein115a4.5 g25%
Alcohol500 g0%
WaterMI014285 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch200.4 g
Sugar, total115a7.1 g
Sugar, added701G2.9 g
Sugar, free3312.9 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI02081.8 g
Trans fatty acids700.1 g
Monounsaturated fatty acids700.7 g
Polyunsaturated fatty acids700.1 g
Omega-3700 g
Omega-6700.1 g
Cholesterol207 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)700.1 g
C14:0 (myristic acid)700.3 g
C16:0 (palmitic acid)700.8 g
C18:0 (stearic acid)700.3 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)700 g
C18:1 sum (oleic acid)700.6 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)700 g
C18:3n-3 (alpha-linolenic acid)700 g
C20:3n-3 (eicosatrienoic acid)700 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)700 g
C20:4n-3 (eicosatetraenoic acid)700 g
C20:4n-6 (arachidonic acid)700 g
C20:5n-3 (eicosapentaenoic acid, EPA)700 g
C22:5n-3 (docosapentaenoic acid, DPA)700 g
C22:6n-3 (docosahexaenoic acid, DHA)700 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032541 µg-RE
Vitamin A (RE)MI032242 µg-RE5 %
Beta-caroteneMI023220 µg
RetinolMI023239 µg
Vitamin D200 µg0 %
Vitamin EMI02320.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI02320.05 mg3 %
Vitamin B2 (riboflavin)115b0.14 mg8 %
Vitamin B3 (niacin)MI02320.1 mg
Niacin equivalentsMI04211.2 mg5 %
Vitamin B6 (pyridoxine)115b0.04 mg2 %
Vitamin B9 (folate)MI02324 µg1 %
Vitamin B12 (cobalamin)115b0.4 µg10 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)115b119 mg10 %
Potassium (K)MI0232221 mg6 %
Sodium (Na)12840 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)MI0232114 mg17 %
Magnesium (Mg)MI023216 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI02320.1 mg0 %
Copper (Cu)MI02320 mg0 %
Zinc (Zn)MI02320.6 mg4 %
Selenium (Se)MI02322 µg2 %
Iodine (I)MI023216 µg11 %

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
H0107Lactic acid-other agent fermented
H0136Sugar or sugar syrup added
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0187Plastic container, rigid or semirigid, plastic lid
N0022Polystyrene
N0033Polyester
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
70
Calculated from a specific factor for fatty acids in total fat.
115a
Data from the industry to the Food Composition Table 2022, unspecified/verified value.
115b
Data from the industry to the Food Composition Table 2022, analysed value.
128
Product information, information from nutrition labelling/internet sites, 2022.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
701G
Aggregated value from several food items
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])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0232
Imputation of a component from one or more components from related food
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)

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