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Yoghurt, skimmed, 0,1 % fat, fruit, Yoplait

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 85 g 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 221 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 52 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.1 g 104d Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
Saturated fatty acids 0.1 g 72 Fatty acids from dairy products calculated from specific factors (the internal standard fatty acids distribution) multiplied by the total amount of fatty acids (fat content X fatty acid factor 0.945).
C12:0 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C14:0 0.01 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C16:0 0.03 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:0 0.01 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Transunsaturated fatty acids 0 g 72 Fatty acids from dairy products calculated from specific factors (the internal standard fatty acids distribution) multiplied by the total amount of fatty acids (fat content X fatty acid factor 0.945).
Cis-mono unsaturated fatty acids 0 g 72 Fatty acids from dairy products calculated from specific factors (the internal standard fatty acids distribution) multiplied by the total amount of fatty acids (fat content X fatty acid factor 0.945).
C16:1 sum 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:1 sum 0.02 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids 0 g 72 Fatty acids from dairy products calculated from specific factors (the internal standard fatty acids distribution) multiplied by the total amount of fatty acids (fat content X fatty acid factor 0.945).
C18:2n-6 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:3n-3 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:3n-3 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:3n-6 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:4n-3 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:4n-6 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:5n-3 (EPA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C22:5n-3 (DPA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C22:6n-3 (DHA) 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids, n-3 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids, n-6 0 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cholesterol 0 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Carbohydrate, glycemic 8.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 8.9 g 104d Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
Sugar, added 3 g 104a Data from the industry to the Food Composition Table 2011, unspecified.
Dietary fibre 0 g 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Protein 3.9 g 104d Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
Salt 0.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 2 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 2 µg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Beta-carotene 4 µg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Vitamin D 0 µg 86 Calculated from the factor 0.005 µg vitamin D/g fat in cream.
Vitamin E 0 alfa-TE 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Thiamin 1.1 mg 460b US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23 (2010). Online version, http://www.nal.usda.gov/fnic/foodcomp/search/
Riboflavin 0.29 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.07 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folate 8 µg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0.2 µg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin C 1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 115 mg 104d Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
Iron 0.1 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 45 mg 104d Data from the industry to the Food Composition Table 2011, calculated mean value of several products.
Potassium 180 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 13 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0.4 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 1 µg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Copper 0 mg 450b Converted value from reference 450a: Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 110 mg 450a Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iodine 13.4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0101 Cultured milk product (US CFR)
A0783 Fermented milk product (EUROFIR)
B1201 Cow
C0235 Milk
E0110 Semiliquid with solid pieces
F0003 Not heat-treated
G0003 Cooking method not applicable
H0101 Lactic acid fermented
H0108 Nonnutritive sweetener added
H0147 Fruit added
H0165 Gelatin added
H0168 Fructose added
H0248 Fat fully removed
J0131 Preserved by chilling
J0151 Ingredient preserved by heat treatment
K0003 No packing medium used
M0187 Plastic container, rigid or semirigid, plastic lid
N0022 Polystyrene
P0040 Reduced fat food
Z0112 Food industry prepared

Food Groups