Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 56 kCal | 1684 kCal | 3.3% | 5.9% | 3007 g |
| Proteins | 5.73 g | 76 g | 7.5% | 13.4% | 1326 g |
| Fats | 0.18 g | 56 g | 0.3% | 0.5% | 31111 g |
| Carbohydrates | 7.68 g | 219 g | 3.5% | 6.3% | 2852 g |
| Water | 85.23 g | 2273 g | 3.7% | 6.6% | 2667 g |
| Ash | 1.18 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2 μg | 900 μg | 0.2% | 0.4% | 45000 g |
| Retinol | 0.002 mg | ~ | |||
| Vitamin B1, thiamine | 0.048 mg | 1.5 mg | 3.2% | 5.7% | 3125 g |
| Vitamin B2, riboflavin | 0.234 mg | 1.8 mg | 13% | 23.2% | 769 g |
| Vitamin B4, choline | 15.2 mg | 500 mg | 3% | 5.4% | 3289 g |
| Vitamin B5, pantothenic | 0.641 mg | 5 mg | 12.8% | 22.9% | 780 g |
| Vitamin B6, pyridoxine | 0.053 mg | 2 mg | 2.7% | 4.8% | 3774 g |
| Vitamin B9, folate | 12 μg | 400 μg | 3% | 5.4% | 3333 g |
| Vitamin B12, cobalamin | 0.61 μg | 3 μg | 20.3% | 36.3% | 492 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 1.8% | 10000 g |
| Vitamin K, phylloquinone | 0.2 μg | 120 μg | 0.2% | 0.4% | 60000 g |
| Vitamin PP, NE | 0.124 mg | 20 mg | 0.6% | 1.1% | 16129 g |
| Macronutrients | |||||
| Potassium, K | 255 mg | 2500 mg | 10.2% | 18.2% | 980 g |
| Calcium, Ca | 199 mg | 1000 mg | 19.9% | 35.5% | 503 g |
| Magnesium, Mg | 19 mg | 400 mg | 4.8% | 8.6% | 2105 g |
| Sodium, Na | 77 mg | 1300 mg | 5.9% | 10.5% | 1688 g |
| Sulfur, S | 57.3 mg | 1000 mg | 5.7% | 10.2% | 1745 g |
| Phosphorus, P | 157 mg | 800 mg | 19.6% | 35% | 510 g |
| Trace Elements | |||||
| Iron, Fe | 0.09 mg | 18 mg | 0.5% | 0.9% | 20000 g |
| Manganese, Mn | 0.005 mg | 2 mg | 0.3% | 0.5% | 40000 g |
| Copper, Cu | 15 μg | 1000 μg | 1.5% | 2.7% | 6667 g |
| Selenium, Se | 3.6 μg | 55 μg | 6.5% | 11.6% | 1528 g |
| Fluorine, F | 12 μg | 4000 μg | 0.3% | 0.5% | 33333 g |
| Zinc, Zn | 0.97 mg | 12 mg | 8.1% | 14.5% | 1237 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 7.68 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 0.172 g | ~ | |||
| valine | 0.474 g | ~ | |||
| Histidine * | 0.142 g | ~ | |||
| Isoleucine | 0.313 g | ~ | |||
| leucine | 0.577 g | ~ | |||
| lysine | 0.514 g | ~ | |||
| methionine | 0.169 g | ~ | |||
| threonine | 0.235 g | ~ | |||
| tryptophan | 0.032 g | ~ | |||
| phenylalanine | 0.313 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.245 g | ~ | |||
| Aspartic acid | 0.454 g | ~ | |||
| glycine | 0.138 g | ~ | |||
| Glutamic acid | 1.122 g | ~ | |||
| Proline | 0.679 g | ~ | |||
| serine | 0.355 g | ~ | |||
| tyrosine | 0.289 g | ~ | |||
| Cysteine | 0.052 g | ~ | |||
| Sterols | |||||
| Cholesterol | 2 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.116 g | max 18.7 г | |||
| 4: 0 Oily | 0.005 g | ~ | |||
| 6: 0 Nylon | 0.004 g | ~ | |||
| 8: 0 Caprylic | 0.002 g | ~ | |||
| 10: 0 Capric | 0.005 g | ~ | |||
| 12: 0 Lauric | 0.006 g | ~ | |||
| 14: 0 Myristic | 0.019 g | ~ | |||
| 16: 0 Palmitic | 0.049 g | ~ | |||
| 18: 0 Stearin | 0.018 g | ~ | |||
| Monounsaturated fatty acids | 0.049 g | min 16.8 г | 0.3% | 0.5% | |
| 16: 1 Palmitoleic | 0.004 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.041 g | ~ | |||
| Polyunsaturated fatty acids | 0.005 g | from 11.2 to 20.6 | |||
| 18: 2 Linoleic | 0.004 g | ~ | |||
| 18: 3 Linolenic | 0.001 g | ~ | |||
| Omega-3 fatty acids | 0.001 g | from 0.9 to 3.7 | 0.1% | 0.2% | |
| Omega-6 fatty acids | 0.004 g | from 4.7 to 16.8 | 0.1% | 0.2% |
The energy value is 56 kcal.
- cup (8 fl oz) = 245 g (137.2 kCal)
- container (8 oz) = 227 g (127.1 kCal)
- 0,5 container (4 oz) = 113 g (63.3 kCal)
Low-fat yogurt, 5,7% protein, natural rich in vitamins and minerals such as: vitamin B2 – 13%, vitamin B5 – 12,8%, vitamin B12 – 20,3%, calcium – 19,9%, phosphorus – 19,6%
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Tags: calorie content 56 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Low-fat yoghurt, 5,7% protein, natural, calories, nutrients, useful properties Low-fat yoghurt, 5,7% protein, natural