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Nutrition - Facts for Yogurt, plain, skim milk, 13 grams protein per 8 ounce
Nutrition
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Nutrition facts for a little less than ¼ pound (100 grams) of Yogurt, plain, skim milk, 13 grams protein per 8 ounce.
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Yogurt, plain, skim milk, 13 grams protein per 8 ounce

Calories 56 Calories from Fat 2
(3%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 2mg 0.00%
Sodium 77mg 0.08%
Potassium 255mg 0.26%
Total Carbohydrate 8g 8%
Protein 6g 6%


NutrientQuantityUnits
Alanine 0.24 g
Alcohol, ethyl 0.00 g
Arginine 0.17 g
Ash 1.18 g
Aspartic acid 0.45 g
Caffeine 0.00 mg
Calcium, Ca 199.00 mg
Carbohydrate, by difference 7.68 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 2.00 mg
Choline, total 15.20 mg
Copper, Cu 0.01 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.05 g
Energy 56.00 kcal
Energy 233.00 kJ
Fatty acids, total monounsaturated 0.05 g
Fatty acids, total polyunsaturated 0.01 g
Fatty acids, total saturated 0.12 g
Fiber, total dietary 0.00 g
Fluoride, F 12.00 mcg
Folate, DFE 12.00 mcg_DFE
Folate, food 12.00 mcg
Folate, total 12.00 mcg
Folic acid 0.00 mcg
Glutamic acid 1.12 g
Glycine 0.14 g
Histidine 0.14 g
Iron, Fe 0.09 mg
Isoleucine 0.31 g
Leucine 0.58 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.51 g
Magnesium, Mg 19.00 mg
Manganese, Mn 0.01 mg
Methionine 0.17 g
Niacin 0.12 mg
Pantothenic acid 0.64 mg
Phenylalanine 0.31 g
Phosphorus, P 157.00 mg
Potassium, K 255.00 mg
Proline 0.68 g
Protein 5.73 g
Retinol 2.00 mcg
Riboflavin 0.23 mg
Selenium, Se 3.60 mcg
Serine 0.35 g
Sodium, Na 77.00 mg
Sugars, total 7.68 g
Theobromine 0.00 mg
Thiamin 0.05 mg
Threonine 0.23 g
Total lipid (fat) 0.18 g
Tryptophan 0.03 g
Tyrosine 0.29 g
Valine 0.47 g
Vitamin A, IU 7.00 IU
Vitamin A, RAE 2.00 mcg_RAE
Vitamin B-12 0.61 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.05 mg
Vitamin C, total ascorbic acid 0.90 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.00 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.20 mcg
Water 85.23 g
Zinc, Zn 0.97 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

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