Centre for Food Composition Database | Czech Food Composition Database, Version 9.24

ÚZEI

You are here Homepage » Food » Yogurt, plain, 3.5% milkfat

FCDB ID 0126

Yogurt, plain, 3.5% milkfat

Jogurt bílý, 3,5 % tuku

Yogurt, plain, 3.5% milkfat

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 311 kJ
Energy 74 kcal
Fat, total (total lipid) 3.5 g
  Fatty acids, saturated 2.26 g
Carbohydrate, available 5.2 g
  Sugars, total 5.2 g
Protein, total 4.5 g
Salt 0.1 g

Description of this food by LanguaL codes

A0101 A0452 A0626 A0721 A0724 A0775 A0783 A1048 A1259 A1271 B1201 C0235 E0103 F0018 G0003 H0101 H0325 J0131 J0135 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A02NF#F07.A06ZY

Add item to clipboard

Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 311 00012
Energy ENERC kcal 74 00012
Protein, total [NCF:6.38] PROT g 4.5 00034
   Nitrogen, total NT g 0.7 00012
Fat, total (total lipid) [FACF:0.945] FAT g 3.5 00034
Carbohydrate, total CHOT g 5.2 00034
   Carbohydrate, available CHO g 5.2 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 84.6 00034
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.0 00034
Vitamins        
Vitamin B1, thiamin THIA mg 0.05 00036
Vitamin B2, riboflavin RIBF mg 0.21 00036
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00036
Vitamin A VITA RE 31 00012
   Retinol RETOL μg 30 00012
   beta-carotene CARTB μg 15 00012
Vitamin D VITD μg 0.10 00012
Vitamin E VITE ATE 0.09 00012
   alpha - tocopherol TOCPHA mg 0.09 00004
Minerals        
Sodium NA mg 59 00034
Magnesium MG mg 14 00034
Phosphorus P mg 138 00034
Potassium K mg 197 00034
Calcium CA mg 178 00034
Iron FE mg 0.1 00034
Copper CU mg 0.01 00034
Zinc ZN mg 0.46 00034
Selenium SE μg
Iodine ID μg 18.7 00034
Salt NACL g 0.1 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 5.2 00012
   Fructose FRUS g
   Glucose GLUS g
   Lactose LACS g 5.2 00034
   Maltose MALS g
   Saccharose SUCS g
Starch STARCH g
Organic acids OA g 1.3 00034
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 2.26 00012
   C 4:0 F4:0 g 0.12 00012
   C 6:0 F6:0 g 0.08 00012
   C 8:0 F8:0 g 0.05 00012
   C 10:0 F10:0 g 0.11 00012
   C 12:0 F12:0 g 0.14 00012
   C 13:0 F13:0 g
   C 14:0 F14:0 g 0.39 00012
   C 15:0 F15:0 g
   C 16:0 F16:0 g 1.04 00012
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0.35 00012
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 0.95 00012
   C 14:1 F14:1CN5 g 0.05 00012
   C 16:1 F16:1CN7 g 0.08 00012
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 0.78 00012
   C 20:1, n-11 F20:1CN11 g 0.04 00012
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 0.10 00012
n-6 fatty acids FACN6 g 0.07 00012
   C 18:2, n-6 F18:2CN6 g 0.07 00012
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.03 00012
   C 18:3, n-3 F18:3CN3 g 0.03 00012
   C 20:5, n-3 (EPA) F20:5CN3 g
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g
Fatty acids, trans- FATRN g
   C 18:1, n-9 trans F18:1TN9 g
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 12 00012
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0126 Yogurt, plain, 3.5% milkfat
Classification facets Descriptors
A. PRODUCT TYPE [A0361] CULTURED MILK PRODUCT (US CFR) [A0101]
DAIRY PRODUCTS (CIAA) [A0452]
DAIRY PRODUCTS, EXCLUDING FATS AND OILS, FAT EMULSIONS (CCFAC) [A0626]
31 OTHER MILK PRODUCTS (EFG) [A0721]
01 MILK AND MILK PRODUCTS (EUROCODE2) [A0724]
090 MANUFACTURED MILK PRODUCTS (SINGLE INGREDIENT) OF ANIMAL ORIGIN (LI) (CCPR)
FERMENTED MILK PRODUCT (EUROFIR) [A0783]
10000278 - YOGHURT/YOGHURT SUBSTITUTES (PERISHABLE) (GS1 GPC) [A1048]
1020000 - MILK AND MILK PRODUCTS (EC) [A1259]
0100 DAIRY AND EGG PRODUCTS (USDA SR) [A1271]
B. FOOD SOURCE [B1564] COW [B1201]
C. PART OF PLANT OR ANIMAL [C0116] MILK [C0235]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMILIQUID [E0103]
F. EXTENT OF HEAT TREATMENT [F0011] PARTIALLY HEAT-TREATED [F0018]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] LACTIC ACID FERMENTED [H0101]
FAT PARTIALLY REMOVED, LESS THAN 50% REMAINING [H0325]
J. PRESERVATION METHOD [J0107] PRESERVED BY CHILLING [J0131]
PASTEURIZED BY HEAT [J0135]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CONTAINER OR WRAPPING NOT KNOWN [M0001]
N. FOOD CONTACT SURFACE [N0010] FOOD CONTACT SURFACE NOT KNOWN [N0001]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
Add item to clipboard

Skip navigation