Portion of plain yoghurt
- Vegetarian
- Low in lactose
- Gluten free
Derived from ingredients – check the package label.
A single portion of 2.5% plain yoghurt, about 150 g.
1 servingFinal yield 150 g
Ingredients
- 150 gYOGHURT, PLAIN, 2.5% FAT, LOW-LACTOSE
Method
- Put the yoghurt in a bowl and serve chilled.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 90.5 kcal
- Protein
- 4.8 g
- Fat
- 3.8 g
- Carbohydrate
- 7.5 g
- Total carbohydrate (by difference)
- 9.9 g
- Fibre (Fineli)
- 0 g
- Saturated fatty acids
- 2.2 g
- Sodium
- 82.5 mg
- Salt (sodium × 2.5)
- 0.21 g
Per serving
- Energy
- 90.5 kcal
- Protein
- 4.8 g
- Fat
- 3.8 g
- Carbohydrate
- 7.5 g
- Total carbohydrate (by difference)
- 9.9 g
- Fibre (Fineli)
- 0 g
- Saturated fatty acids
- 2.2 g
- Sodium
- 82.5 mg
- Salt (sodium × 2.5)
- 0.21 g
Per 100 g of finished food
- Energy
- 60.3 kcal
- Protein
- 3.2 g
- Fat
- 2.5 g
- Carbohydrate
- 5 g
- Total carbohydrate (by difference)
- 6.6 g
- Fibre (Fineli)
- 0 g
- Saturated fatty acids
- 1.5 g
- Sodium
- 55 mg
- Salt (sodium × 2.5)
- 0.14 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0