 Food Details
Yogurt, fruit, low fat, 10 grams protein per 8 ounce
| Group: | Dairy and Egg Products | | Description: | YOGURT,FRUIT,LOFAT,10 GRAMS PROT PER 8 OZ | | Refuse: | 0% | | Ca:P ratio: | 1.28:1 |
Nutrients
| Nutrient |
Value |
Unit |
Derivation Note |
| Proximates | | Water | 74.48 | g | |
| Energy | 102 | kcal | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Energy | 426 | kj | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Protein | 4.37 | g | |
| Total lipid (fat) | 1.08 | g | |
| Ash | 1.02 | g | |
| Carbohydrate, by difference | 19.05 | g | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Fiber, total dietary | 0 | g | |
| Sugars, total | 19.05 | g | Nutrient that is based on other nutrient/s; value used directly, ex. Nut.#204 from Nut.#298 |
| Minerals | | Calcium, Ca | 152 | mg | |
| Iron, Fe | 0.07 | mg | |
| Magnesium, Mg | 15 | mg | |
| Phosphorus, P | 119 | mg | |
| Potassium, K | 195 | mg | |
| Sodium, Na | 58 | mg | |
| Zinc, Zn | 0.74 | mg | |
| Copper, Cu | 0.08 | mg | |
| Manganese, Mn | 0.065 | mg | |
| Selenium, Se | 3.1 | mcg | Based on another form of the food or similar food; Concentration adjustment; Non-fat solids; Retention factors not used |
| Fluoride, F | 9 | mcg | Analytical data |
| Vitamins | | Vitamin C, total ascorbic acid | 0.7 | mg | |
| Thiamin | 0.037 | mg | |
| Riboflavin | 0.178 | mg | |
| Niacin | 0.095 | mg | |
| Pantothenic acid | 0.489 | mg | |
| Vitamin B-6 | 0.04 | mg | |
| Folate, total | 9 | mcg | |
| Folic acid | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Folate, food | 9 | mcg | |
| Folate, DFE | 9 | mcg_DFE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin B-12 | 0.47 | 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 | 36 | IU | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin A, RAE | 10 | mcg_RAE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Retinol | 10 | mcg | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin E (alpha-tocopherol) | 0.02 | 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) | 0.1 | mcg | Based on another form of the food or similar food; Concentration adjustment; Fat; Retention factors not used |
| Lipids | | Fatty acids, total saturated | 0.697 | g | |
| 4:0 | 0.032 | g | |
| 6:0 | 0.022 | g | |
| 8:0 | 0.014 | g | |
| 10:0 | 0.031 | g | |
| 12:0 | 0.037 | g | |
| 14:0 | 0.114 | g | |
| 16:0 | 0.294 | g | |
| 18:0 | 0.105 | g | |
| Fatty acids, total monounsaturated | 0.297 | g | |
| 16:1 undifferentiated | 0.024 | g | |
| 18:1 undifferentiated | 0.247 | g | |
| 20:1 | 0 | g | |
| 22:1 undifferentiated | 0 | g | |
| Fatty acids, total polyunsaturated | 0.031 | g | |
| 18:2 undifferentiated | 0.022 | g | |
| 18:3 undifferentiated | 0.009 | 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 | 4 | mg | |
| Amino Acids | | Tryptophan | 0.025 | g | |
| Threonine | 0.179 | g | |
| Isoleucine | 0.238 | g | |
| Leucine | 0.44 | g | |
| Lysine | 0.392 | g | |
| Methionine | 0.129 | g | |
| Cystine | 0.04 | g | |
| Phenylalanine | 0.238 | g | |
| Tyrosine | 0.221 | g | |
| Valine | 0.362 | g | |
| Arginine | 0.132 | g | |
| Histidine | 0.108 | g | |
| Alanine | 0.187 | g | |
| Aspartic acid | 0.347 | g | |
| Glutamic acid | 0.856 | g | |
| Glycine | 0.105 | g | |
| Proline | 0.518 | g | |
| Serine | 0.271 | 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 | 2 | 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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