Yogurt

Packaged product Produits laitiers et oeufs Ciro Amodio

Yogurt contains 122 kcal per 100 g.

Roughly 68 % of its calories come from carbohydrates, with 31 % from fat and 0,5 % from protein (estimated with general energy factors).

That is more energy than the typical item in produits laitiers et oeufs on FoodFactly, where the median is 85 kcal per 100 g across 8 584 products.

The values are as declared on the product label and entered by Open Food Facts contributors.

Yogurt by Ciro Amodio, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
122kcal per 100 g
0,14 gprotein
17,5 gcarbohydrates
3,6 gfat

Nutrition facts

The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 122 kcal
Total fat L 3,6 g 5 %
Saturated fat L 2,5 g 13 %
Sodium L 56 mg 2 %
Total carbohydrates L 17,5 g 6 %
Dietary fiber not reported
Total sugars L 17,5 g
Protein L 0,14 g 0,3 %

% 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: 0,5 %Carbohydrates: 68 %Fat: 31 %122kcal / 100 g
  • Protein 0,5 %
  • Carbohydrates 68 %
  • Fat 31 %

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Nutritional insights

  • Protein0,14 gin the lowest quarter of produits laitiers et oeufs (median 3,8 g)
  • Sugars17,5 gin the top quarter of produits laitiers et oeufs (median 10 g)
  • Fat3,6 gabove the median for produits laitiers et oeufs (median 2,7 g)
  • Saturated fat2,5 gin the top quarter of produits laitiers et oeufs (median 1,6 g)
  • Sodium56 mgin the top quarter of produits laitiers et oeufs (median 44 mg)
  • Protein per 100 kcal0,11 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Ciro Amodio
Barcode
8011407009871
Quantity
2 x 125 g
Category
Yogourts
Nutri-Score
C as computed by Open Food Facts

Ingredients

Ingredients not reported.

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Danone biszkoptowy Danone 122 2,8 g 13,4 g 6,4 g
Turkkilainen jogurtti Milbona 122 3,7 g 4,2 g 10 g
Yogurt allo zabaione Italiamo 122 4,4 g 16,1 g 4,2 g
Himbeere-Hafer Naturjoghurt SOMMER 122 4,3 g 17 g 3,5 g
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Bio-Joghurt mild Stracciatella Andechser Natur 122 4,6 g 14,9 g 4,8 g

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 122 kcal.

How much protein is in Yogurt?

Yogurt contains 0,14 g of protein per 100 g (0,3 % of the 50 g Daily Value). About 0,5 % of its calories come from protein. Compared with other produits laitiers et oeufs, that is in the lowest quarter (median 3,8 g).

How many carbs are in Yogurt?

Yogurt has 17,5 g of total carbohydrates per 100 g, including 17,5 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 3,6 g of fat per 100 g, of which 2,5 g is saturated (13 % of the Daily Value).

How much sodium is in Yogurt?

100 g contains 56 mg of sodium, 2 % of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated 12 mars 2026. FoodFactly last checked it on 7 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.

Source of the nutrition information

  • Open Food Facts, record 8011407009871. License: ODbL 1.0 (Open Food Facts). Source record dated 12 mars 2026. Imported 7 novembre 2026.

Last updated: . Data quality score: 80/100 (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.