Yoghurt Nutrition Facts

Description: Yoghurt

Local Names:

Scientific Name:

Category: Milk and Products

Calories in Yoghurt

The calories in 100 grams of Yoghurt is 61.9 calories (kcal).

Quick Yoghurt  Nutritional Value

Here is a quick overview of Yoghurt nutrition information:

Quantity

100g

Calories

61.9 kcl

Fat

1.7g

Protein

6g

Carb

5.2g

Detailed Yoghurt  Nutrition Data

Here is the detailed data on Yoghurt  nutrition info:

Yoghurt Macronutrients data

Weight 

100g

Energy

260.5 Kj

Calories

61.9 kcl

Fat

1.7g

Protein

6g

Carb

5.2g

Fiber

0.9g

Water

85g

Yoghurt Minerals Data

Weight 

100g

Calcium

184mg

Iron (Fe)

0.08mg

Magnesium

mg

Phosphorus (P)

mg

Potassium (k)

233mg

Sodium (Na)

mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Yoghurt Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

mg

Riboflavin, B2

mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

0.8mg

other Yoghurt Micronutrients

Weight 

100g

Ash

1.02g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Yoghurt  Nutrition Info

Serving size of 100 grams of Yoghurt , contains 61.9 calories, 6g of Protein, 1.7g of Fat, and 5.2g of Carbs.

Yoghurt Nutrition facts Summary 

Description: 

Yoghurt

Local Names:

Scientific Name: 

Category: 

Milk and Products

Serving Size:

100 grams

Calories: 

61.9 Kcal/100g

Nutrients

- Energy: 260.5Kj
- Calories: 61.9Kcal
- Fat: 1.7g
- Protein:
6g
- Carb:
5.2g
- Fiber:
0.9g
- Water:
85g
- Calcium:
184mg
- Iron:
0.08mg
- Magnesium:
mg
- Phosphorus:
mg
- Potassium:
233mg
- Sodium:
mg
- Zinc: 
mg
- Copper:
mg
- Manganese: 
mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
μg
- Vitamin D:
μg
- Thiamin, B1: 
mg
- Riboflavin, B2:
mg
- Niacin, B3:
mg
- Vitamin B6:
mg
- Folate, B9:
μg
- Vitamin B12:
μg
- Vitamin C:
0.8mg
- Ash: 
1.02g

Data sources include: Akubor, P.I (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.1). Physiochemcal, microbiological and sensory properties of yoghurt supplemented with carrot juice. Nigerian Journal of Nutritional Sciences 32 (1): 15 -20., https://fdc.nal.usda.gov/