Yogurt
Packaged product Dairy and Eggs Krinos
Yogurt contains 129 kcal per 100 g. A serving, 170 g (170 g) provides about 220 kcal.
Roughly 63% of its calories come from fat, with 22% from protein and 15% from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in dairy and eggs on FoodFactly, where the median is 246 kcal per 100 g across 47.562 products.
100 g provides 15% of the Daily Value for calcio.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 129 kcal | |
| Total fat L | 10 g | 13% |
| Saturated fat L | 5,9 g | 29% |
| Trans fat L | 0,29 g | |
| Cholesterol L | 35,3 mg | 12% |
| Sodium L | 47,1 mg | 2% |
| Total carbohydrates L | 5,3 g | 2% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 1,8 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 7,6 g | 15% |
| Calcio L | 200 mg | 15% |
| Iron L | 0 mg | 0% |
| Potasio L | 153 mg | 3% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 22%
- Carbohydrates 15%
- Fat 63%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein7,6 gbelow the median for dairy and eggs (median 8 g)
- Fiber0 gin the lowest quarter of dairy and eggs (median 0,6 g)
- Sugars1,8 gbelow the median for dairy and eggs (median 3,9 g)
- Saturated fat5,9 gabove the median for dairy and eggs (median 4,2 g)
- Sodium47,1 mgin the lowest quarter of dairy and eggs (median 232 mg)
- Protein per 100 kcal5,9 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Krinos
- Barcode
- 0075013203069
- Quantity
- 32 oz
- Label serving
- 170 g
- Category
- Dairy and Eggs
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Grade A pasteurized skim milk, cream, pectin, live active cultures: S. thermophilus, L. bulgaricus, L. acidophilus, bifidus, L. casei
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Crema
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|---|---|---|---|---|
| Balsamic Butter Lettuce Salad Ready Pac | 129 | 5,3 g | 4,7 g | 10 g |
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| Hatch Chili Mac & Cheese With Beef Brisket Publix | 129 | 6,5 g | 11,2 g | 6,5 g |
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| Maple Skyr Yogurt Steensma | 129 | 6,5 g | 12,4 g | 5,9 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Yogurt?
100 g of Yogurt has 129 kcal. Serving, 170 g (170 g): about 220 kcal.
How much protein is in Yogurt?
Yogurt contains 7,6 g of protein per 100 g (15% of the 50 g Daily Value), or 13 g in serving, 170 g (170 g). About 22% of its calories come from protein. Compared with other dairy and eggs, that is below the median (median 8 g).
How many carbs are in Yogurt?
Yogurt has 5,3 g of total carbohydrates per 100 g, including 0 g of fiber and 1,8 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Yogurt?
Yogurt contains 10 g of fat per 100 g, of which 5,9 g is saturated (29% of the Daily Value).
What vitamins and minerals does Yogurt contain?
Per 100 g, the most notable amounts relative to the Daily Value are calcio (15% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Yogurt?
100 g contains 47,1 mg of sodium, 2% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 23 de abril de 2026. FoodFactly last checked it on 6 de noviembre de 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0075013203069. License: ODbL 1.0 (Open Food Facts). Source record dated 23 de abril de 2026. Imported 6 de noviembre de 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.