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Nutrition - Facts for Yogurt, plain, low fat, 12 grams protein per 8 ounce
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Yogurt, plain, low fat, 12 grams protein per 8 ounce.
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Yogurt, plain, low fat, 12 grams protein per 8 ounce

Calories 63 Calories from Fat 14
(22%)
 [1]
% Total Quantity
Total Fat 2g 2%
Saturated Fat 1g 1%
Trans Fat g %
Cholesterol 6mg 0.01%
Sodium 70mg 0.07%
Potassium 234mg 0.23%
Total Carbohydrate 7g 7%
Protein 5g 5%


NutrientQuantityUnits
Alanine 0.23 g
Alcohol, ethyl 0.00 g
Arginine 0.16 g
Ash 1.09 g
Aspartic acid 0.42 g
Betaine 0.90 mg
Caffeine 0.00 mg
Calcium, Ca 183.00 mg
Carbohydrate, by difference 7.04 g
Carotene, alpha 0.00 mcg
Carotene, beta 2.00 mcg
Cholesterol 6.00 mg
Choline, total 15.20 mg
Copper, Cu 0.01 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.05 g
Energy 63.00 kcal
Energy 265.00 kJ
Fatty acids, total monounsaturated 0.43 g
Fatty acids, total polyunsaturated 0.04 g
Fatty acids, total saturated 1.00 g
Fiber, total dietary 0.00 g
Fluoride, F 12.00 mcg
Folate, DFE 11.00 mcg_DFE
Folate, food 11.00 mcg
Folate, total 11.00 mcg
Folic acid 0.00 mcg
Glutamic acid 1.03 g
Glycine 0.13 g
Histidine 0.13 g
Iron, Fe 0.08 mg
Isoleucine 0.29 g
Leucine 0.53 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.47 g
Magnesium, Mg 17.00 mg
Manganese, Mn 0.00 mg
Methionine 0.15 g
Niacin 0.11 mg
Pantothenic acid 0.59 mg
Phenylalanine 0.29 g
Phosphorus, P 144.00 mg
Potassium, K 234.00 mg
Proline 0.62 g
Protein 5.25 g
Retinol 14.00 mcg
Riboflavin 0.21 mg
Selenium, Se 3.30 mcg
Serine 0.33 g
Sodium, Na 70.00 mg
Sugars, total 7.04 g
Theobromine 0.00 mg
Thiamin 0.04 mg
Threonine 0.22 g
Total lipid (fat) 1.55 g
Tryptophan 0.03 g
Tyrosine 0.27 g
Valine 0.43 g
Vitamin A, IU 51.00 IU
Vitamin A, RAE 14.00 mcg_RAE
Vitamin B-12 0.56 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.05 mg
Vitamin C, total ascorbic acid 0.80 mg
Vitamin D 1.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin D3 (cholecalciferol) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.03 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.20 mcg
Water 85.07 g
Zinc, Zn 0.89 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  3. E. Jakob, I. Elmadfa. "Application of a Simplified HPLC Assay for the Determination of Phylloquinone (Vitamin K) in Animal and Plant Food Items". 1996 Food Chemistry 56 1 Pg. 87 - 91
  4. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  5. Nutrient Data Laboratory, ARS, USDA. "Choline Study, Local pickup UNC, NFNAP". 2003 Beltsville MD

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