Mattilsynet

Yoghurt, vanilla, lactose free

Energy in 100 g

344 kJ (82 kcal)

Fat →

3 g

Protein →

4 g

Carbohydrate →

9.7 g

More yoghurt:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 83 g
Carbohydrate: 9.7 g
Protein: 4 g
Fat: 3 g
Energy content
Carbohydrate: 48 E%
Fat: 32 E%
Protein: 20 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 344 kJ (82 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a3 g32%
CarbohydrateMI01819.7 g47%
Dietary fibre112a0 g0%
Protein114a4 g19%
Alcohol500 g0%
WaterMI014283 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO9.7 g
Sugar, added3314.6 g

Fatty acids

FatSourceQuantity
Saturated fatty acids114a1.9 g
Trans fatty acids114a0.1 g
Monounsaturated fatty acids114a0.7 g
Polyunsaturated fatty acids114a0.1 g
Omega-3114a0 g
Omega-6114a0 g
Cholesterol114a8 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)114a0.1 g
C14:0 (myristic acid)114a0.3 g
C16:0 (palmitic acid)114a0.9 g
C18:0 (stearic acid)114a0.3 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)114a0.1 g
C18:1 sum (oleic acid)114a0.6 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)114a0 g
C18:3n-3 (alpha-linolenic acid)114a0 g
C20:3n-3 (eicosatrienoic acid)114a0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)114a0 g
C20:4n-3 (eicosatetraenoic acid)114a0 g
C20:4n-6 (arachidonic acid)114a0 g
C20:5n-3 (eicosapentaenoic acid, EPA)114a0 g
C22:5n-3 (docosapentaenoic acid, DPA)114a0 g
C22:6n-3 (docosahexaenoic acid, DHA)114a0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032536 µg-RE4 %
Beta-carotene112a17 µg
Retinol114a35 µg
Vitamin D112a0 µg0 %
Vitamin E114a0.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0.04 mg3 %
Vitamin B2 (riboflavin)114a0.15 mg9 %
Vitamin B3 (niacin)114a0.1 mg
Vitamin B6 (pyridoxine)114a0.03 mg1 %
Vitamin B9 (folate)114a3 µg0 %
Vitamin B12 (cobalamin)114a0.4 µg10 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a140 mg12 %
Potassium (K)114a187 mg5 %
Sodium (Na)114a40 mg
Salt (NaCl)MI01200.1 g
Phosphorus (P)114a101 mg15 %
Magnesium (Mg)114a13 mg4 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0.1 mg0 %
Copper (Cu)114a0 mg0 %
Zinc (Zn)114a0.5 mg3 %
Selenium (Se)114a2 µg2 %
Iodine (I)114a16 µg11 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0101Cultured milk product (US CFR)
A0783Fermented milk product (EUROFIR)
B1201Cow
C0235Milk
E0135Semiliquid with smooth consistency
F0003Not heat-treated
G0003Cooking method not applicable
H0227Flavoring, spice or herb added
H0295Lactose removed
H0306Homogenized or emulsified
J0131Preserved by chilling
J0135Pasteurized by heat
K0003No packing medium used
M0187Plastic container, rigid or semirigid, plastic lid
M0377Polystyrene container
N0022Polystyrene
N0033Polyester
P0024Human consumer, no age specification
P0171Lactose free food
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
112a
Data from the industry to the Food Composition Table 2019, unspecified/verified value.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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