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Nutrition (Per 150-gram container): Calories: 180 Fat: 2.5 g (Saturated fat: 1.5 g) Sodium: 45 mg Carbs: 28 g (Fiber: 0 g, Sugar: 28 g) Protein: 12 g. Fage's split cups come with two sections: one ...
One hundred grams (about a half-cup) of sour cream has 200 calories and 10 grams of saturated fat, while the same amount of low-fat plain Greek yogurt has 67 calories and 1 gram of saturated fat ...
Comparison of whole milk and plain yogurt from whole milk, one cup (245 g) each Property Milk [38] Yogurt [39] Energy: 610 kJ (146 kcal) 620 kJ (149 kcal) Total carbohydrates: 12.8 g: 12 g Total fat: 7.9 g: 8.5 g Cholesterol: 24 mg: 32 mg Protein: 7.9 g: 9 g Calcium: 276 mg: 296 mg Phosphorus: 222 mg: 233 mg Potassium: 349 mg: 380 mg Sodium: 98 ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
[1] [3] The small calorie or gram calorie is defined as the amount of heat needed to cause the same increase in one milliliter of water. [3] [4] [5] [1] Thus, 1 large calorie is equal to 1000 small calories. A 710-millilitre (24 US fl oz) Monster energy drink with 330 large calories
Overweight adults who adopt Mediterranean diets may lose weight by consuming fewer calories. ... , orange 100 g., melon 200 g., grapes 30 g., milk or yogurt 1 cup, 1 ...
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]