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Fruit Yogurt Nutrition Facts

162 calories in 1 container (6 oz)

Calories in Fruit Yogurt
Yogurt, fruit variety, nonfat
162 calories in 1 container (6 oz)
1 container = 170g ≈ 0.375lb ≈ 6.00oz
0.95 calories / gram
3 Weight Watchers points
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Calorie Sources:80% carbohydrates; 18% proteins; 2% fats
Fats:0.34 g (3 calories, 0% by weight)
Carbohydrates:32.30 g (129 calories, 19% by weight)
Proteins:7.48 g (30 calories, 4% by weight)
Alcohol:~
Water:128.18 g (75% by weight)
Fat Composition:65% saturated; 29% monounsaturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:3.40 mg
Caffeine:~
Serving Sizes: 100 g
1 cup (8 fl oz)
1 container (4.4 oz)
1 container (6 oz)
1 container (8 oz)
Food Group:Dairy and Egg Products
USDA #:43261
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Calories in Vanilla Yogurt
Vitamin A:20 IU
Retinol:3.40 mcg
Retinol Activity Equivalent:3.40 mcg
α-Carotene:~
β-Carotene:6.80 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:13.60 mcg
Vitamin B-1:68 mcg
Vitamin B-2:306 mcg
Vitamin B-3:170 mcg
Vitamin B-5:~
Vitamin B-6:68 mcg
Vitamin B-9:15.30 mcg
Food folate:15.30 mcg
Dietary Folate Equivalent:15.30 mcg
Folic acid:~
Vitamin B-12:0.80 mcg
Added Vitamin B-12:~
Choline:27.88 mg
Vitamin C:1.19 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:102 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.87 mcg
Calcium (Ca):0.26 g
Copper (Cu):17 mcg
Fluoride (F):~
Iron (Fe):119.00 mcg
Magnesium (Mg):25.50 mg
Manganese (Mn):51 mcg
Phosphorus (P):0.20 g
Potassium (K):0.33 g
Selenium (Se):10.20 mcg
Sodium (Na):98.60 mg
Zinc (Zn):1.26 mg
Cholesterol:3.40 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:32.30 g
Dietary Fiber:~
Sugars Total:32.30 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.48 g
Essential amino acids
Phenylalanine:0.46 g
Leucine:0.83 g
Methionine:0.24 g
Lysine:0.73 g
Isoleucine:0.44 g
Valine:0.68 g
Threonine:0.34 g
Tryptophan:34 mg
Histidine:0.20 g
Arginine:0.25 g
Non-essential amino acids
Alanine:0.36 g
Aspartic acid:0.66 g
Betaine:1.19 mg
Cystine:68 mg
Glutamic acid:1.63 g
Glycine:0.20 g
Hydroxyproline:~
Proline:0.99 g
Serine:0.51 g
Tyrosine:0.41 g
Fats Total:0.34 g
Saturated fatty acids:0.19 g
Monounsaturated fatty acids:85 mg
Polyunsaturated fatty acids:17 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:15.30 mg
Hexanoic/Caproic [6:0]:1.70 mg
Octanoic/Caprylic [8:0]:3.40 mg
Decanoic/Capric [10:0]:6.80 mg
Dodecanoic/Lauric [12:0]:5.10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:17 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:85 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:17 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:11.90 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:68 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:17 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10.20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.70 g
Caffeine:~
Theobromine:~
Product Type:Fruit
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1uv
Did you know?...Broccoli contains some 3% of protein and is one of the richest vegetable sources of calcium, iron and magnesium. Moreover, broccoli is very rich in vitamins A and C, exceeding even oranges in the concentration of the latter.
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