Yogurt Nutrition facts
Yogurt
Yogurt is a popular dairy product prepared from the fermentation of milk. Herdsmen of the Bulgarian countryside were thought to have learned the art of processing milk to yogurt first.
Yogurt's use dates back to many centuries prescribed for its prebiotic and easy digesting properties. Preparation and consumption of different types of yogurt are in prevalence unique to various cultures and traditions the world over.
Although cow's milk is employed to a larger extent in processing yogurt, it can also be prepared using buffalo, goat, sheep, and soy-milk, to which a starter culture is added.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 61 Kcal | 3% |
| Carbohydrates | 4.66 g | 3.5% |
| Protein | 3.47 g | 6% |
| Total Fat | 3.25 g | 16% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 0 g | 0% |
| Vitamins | ||
| Folates | 7 μg | 2% |
| Niacin | 0.075 mg | <10% |
| Pyridoxine | 0.032 mg | 2.5% |
| Riboflavin | 0.142 mg | 11% |
| Thiamin | 0.029 mg | 2.5% |
| Vitamin A | 99 IU | 3% |
| Vitamin C | 0.5 mg | <1% |
| Vitamin E | 0.06 mg | <1% |
| Vitamin K | 0.2 µg | <1% |
| Electrolytes | ||
| Sodium | 46 mg | 3% |
| Potassium | 155 mg | 3% |
| Minerals | ||
| Calcium | 121 mg | 12% |
| Copper | 0.009 mg | 1% |
| Iron | 0.05 mg | <1% |
| Magnesium | 12 mg | 3% |
| Manganese | 0.004 mg | <1% |
| Zinc | 0.59 mg | 5% |