 Food Details
Yogurt, plain, whole milk, 8 grams protein per 8 ounce
| Group: | Dairy and Egg Products | | Description: | YOGURT,PLN,WHL MILK,8 GRAMS PROT PER 8 OZ | | Refuse: | 0% | | Ca:P ratio: | 1.27:1 |
Nutrients
| Nutrient |
Value |
Unit |
Derivation Note |
| Proximates | | Water | 87.9 | g | |
| Energy | 61 | kcal | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Energy | 257 | kj | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Protein | 3.47 | g | |
| Total lipid (fat) | 3.25 | g | |
| Ash | 0.72 | g | |
| Carbohydrate, by difference | 4.66 | g | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Fiber, total dietary | 0 | g | |
| Sugars, total | 4.66 | g | Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298 |
| Minerals | | Calcium, Ca | 121 | mg | |
| Iron, Fe | 0.05 | mg | |
| Magnesium, Mg | 12 | mg | |
| Phosphorus, P | 95 | mg | |
| Potassium, K | 155 | mg | |
| Sodium, Na | 46 | mg | |
| Zinc, Zn | 0.59 | mg | |
| Copper, Cu | 0.009 | mg | |
| Manganese, Mn | 0.004 | mg | |
| Selenium, Se | 2.2 | mcg | Based on another form of the food or similar food; Concentration adjustment; Non-fat solids; Retention factors not used |
| Fluoride, F | 12 | mcg | Analytical data |
| Vitamins | | Vitamin C, total ascorbic acid | 0.5 | mg | |
| Thiamin | 0.029 | mg | |
| Riboflavin | 0.142 | mg | |
| Niacin | 0.075 | mg | |
| Pantothenic acid | 0.389 | mg | |
| Vitamin B-6 | 0.032 | mg | |
| Folate, total | 7 | mcg | |
| Folic acid | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Folate, food | 7 | mcg | |
| Folate, DFE | 7 | mcg_DFE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin B-12 | 0.37 | mcg | |
| Vitamin B-12, added | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin A, IU | 99 | IU | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin A, RAE | 27 | mcg_RAE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Retinol | 27 | mcg | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin E (alpha-tocopherol) | 0.06 | mg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Vitamin E, added | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin K (phylloquinone) | 0.2 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Lipids | | Fatty acids, total saturated | 2.096 | g | |
| 4:0 | 0.096 | g | |
| 6:0 | 0.066 | g | |
| 8:0 | 0.042 | g | |
| 10:0 | 0.093 | g | |
| 12:0 | 0.111 | g | |
| 14:0 | 0.343 | g | |
| 16:0 | 0.886 | g | |
| 18:0 | 0.317 | g | |
| Fatty acids, total monounsaturated | 0.893 | g | |
| 16:1 undifferentiated | 0.071 | g | |
| 18:1 undifferentiated | 0.743 | g | |
| 20:1 | 0 | g | |
| 22:1 undifferentiated | 0 | g | |
| Fatty acids, total polyunsaturated | 0.092 | g | |
| 18:2 undifferentiated | 0.065 | g | |
| 18:3 undifferentiated | 0.027 | g | |
| 18:4 | 0 | g | |
| 20:4 undifferentiated | 0 | g | |
| 20:5 n-3 | 0 | g | |
| 22:5 n-3 | 0 | g | |
| 22:6 n-3 | 0 | g | |
| Cholesterol | 13 | mg | |
| Amino Acids | | Tryptophan | 0.02 | g | |
| Threonine | 0.142 | g | |
| Isoleucine | 0.189 | g | |
| Leucine | 0.35 | g | |
| Lysine | 0.311 | g | |
| Methionine | 0.102 | g | |
| Cystine | 0.032 | g | |
| Phenylalanine | 0.189 | g | |
| Tyrosine | 0.175 | g | |
| Valine | 0.287 | g | |
| Arginine | 0.104 | g | |
| Histidine | 0.086 | g | |
| Alanine | 0.148 | g | |
| Aspartic acid | 0.275 | g | |
| Glutamic acid | 0.679 | g | |
| Glycine | 0.084 | g | |
| Proline | 0.411 | g | |
| Serine | 0.215 | g | |
| Others | | Alcohol, ethyl | 0 | g | |
| Caffeine | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Theobromine | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Carotenoids | | Carotene, beta | 5 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Carotene, alpha | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Cryptoxanthin, beta | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Lycopene | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Lutein + zeaxanthin | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
|
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