Yogurt, fruit, low fat, 11 grams protein per 8 ounce nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Yogurt, fruit, low fat, 11 grams protein per 8 ounce
| Calories ⓘ Calories for selected serving | 105 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 19 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 0.2 (acidic) |
Calcium ⓘHigher in Calcium content than 87% of foods
Net carbs ⓘHigher in Net carbs content than 67% of foods
Carbs ⓘHigher in Carbs content than 63% of foods
Vitamin C ⓘHigher in Vitamin C content than 55% of foods
Vitamin B2 ⓘHigher in Vitamin B2 content than 54% of foods
Yogurt, fruit, low fat, 11 grams protein per 8 ounce calories (kcal)
| Calories for different serving sizes of yogurt, fruit, low fat, 11 grams protein per 8 ounce | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 105 |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0µg of 900µg
0%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
2.1mg of 90mg
2.3%
Vitamin B1:
0.12mg of 1mg
10%
Vitamin B2:
0.59mg of 1mg
46%
Vitamin B3:
0.32mg of 16mg
2%
Vitamin B5:
1.6mg of 5mg
33%
Vitamin B6:
0.14mg of 1mg
10%
Folate:
30µg of 400µg
7.5%
Vitamin B12:
1.6µg of 2µg
65%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 10%
4.9 g of 50 g
4.9 g (10% of DV )
Fats:
Daily Value: 2%
1.4 g of 65 g
1.4 g (2% of DV )
Carbs:
Daily Value: 6%
18.6 g of 300 g
18.6 g (6% of DV )
Water:
Daily Value: 4%
74.1 g of 2,000 g
74.1 g (4% of DV )
Other:
1 g
1 g
Protein quality breakdown
Tryptophan:
81mg of 280mg
29%
Threonine:
600mg of 1,050mg
57%
Isoleucine:
795mg of 1,400mg
57%
Leucine:
1470mg of 2,730mg
54%
Lysine:
1308mg of 2,100mg
62%
Methionine:
429mg of 1,050mg
41%
Phenylalanine:
795mg of 1,750mg
45%
Valine:
1206mg of 1,820mg
66%
Histidine:
360mg of 700mg
51%
Fat type information
Saturated fat:
0.91 g
Monounsaturated fat:
0.39 g
Polyunsaturated fat:
0.04 g
All nutrients for Yogurt, fruit, low fat, 11 grams protein per 8 ounce per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 105kcal | 5% | 72% |
2.2 times more than Orange
|
| Protein | 4.9g | 12% | 62% |
1.7 times more than Broccoli
|
| Fats | 1.4g | 2% | 71% |
23.6 times less than Cheese
|
| Vitamin C | 0.7mg | 1% | 45% |
75.7 times less than Lemon
|
| Net carbs | 19g | N/A | 33% |
2.9 times less than Chocolate
|
| Carbs | 19g | 6% | 37% |
1.5 times less than Rice
|
| Cholesterol | 6mg | 2% | 51% |
62.2 times less than Egg
|
| Magnesium | 16mg | 4% | 71% |
8.8 times less than Almonds
|
| Calcium | 169mg | 17% | 13% |
1.4 times more than Milk
|
| Potassium | 216mg | 6% | 56% |
1.5 times more than Cucumber
|
| Iron | 0.07mg | 1% | 94% |
37.1 times less than Beef broiled
|
| Fiber | 0g | 0% | 100% |
N/A
|
| Copper | 0.08mg | 9% | 63% |
1.8 times less than Shiitake
|
| Zinc | 0.82mg | 7% | 58% |
7.7 times less than Beef broiled
|
| Phosphorus | 133mg | 19% | 56% |
1.4 times less than Chicken meat
|
| Sodium | 65mg | 3% | 61% |
7.5 times less than White bread
|
| Selenium | 3.1µg | 6% | 72% | |
| Manganese | 0.07mg | 3% | 64% | |
| Vitamin B1 | 0.04mg | 3% | 76% |
6.5 times less than Pea raw
|
| Vitamin B2 | 0.2mg | 15% | 46% |
1.5 times more than Avocado
|
| Vitamin B3 | 0.11mg | 1% | 91% |
91.2 times less than Turkey meat
|
| Vitamin B5 | 0.54mg | 11% | 56% |
2.1 times less than Sunflower seeds
|
| Vitamin B6 | 0.05mg | 3% | 80% |
2.6 times less than Oats
|
| Vitamin B12 | 0.52µg | 22% | 48% |
1.3 times less than Pork
|
| Folate | 10µg | 3% | 62% |
6.1 times less than Brussels sprouts
|
| Saturated fat | 0.91g | 5% | 62% |
6.5 times less than Beef broiled
|
| Monounsaturated fat | 0.39g | N/A | 74% |
25.3 times less than Avocado
|
| Polyunsaturated fat | 0.04g | N/A | 91% |
1179.4 times less than Walnut
|
| Tryptophan | 0.03mg | 0% | 91% |
11.3 times less than Chicken meat
|
| Threonine | 0.2mg | 0% | 83% |
3.6 times less than Beef broiled
|
| Isoleucine | 0.27mg | 0% | 82% |
3.4 times less than Salmon raw
|
| Leucine | 0.49mg | 0% | 82% |
5 times less than Tuna Bluefin
|
| Lysine | 0.44mg | 0% | 77% |
Equal to Tofu
|
| Methionine | 0.14mg | 0% | 79% |
1.5 times more than Quinoa
|
| Phenylalanine | 0.27mg | 0% | 84% |
2.5 times less than Egg
|
| Valine | 0.4mg | 0% | 79% |
5 times less than Soybean raw
|
| Histidine | 0.12mg | 0% | 84% |
6.2 times less than Turkey meat
|
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 105
% Daily Value*
2.2%
Total Fat
1.4g
4.1%
Saturated Fat 0.91g
0
Trans Fat
0g
2%
Cholesterol 6mg
2.8%
Sodium 65mg
6.2%
Total Carbohydrate
19g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
4.9g
Vitamin D
0mcg
0
Calcium
169mg
17%
Iron
0.07mg
0.88%
Potassium
216mg
6.4%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.